Making the most of end-of-summer stone fruit. I just made my first plum dessert of the season... two Rustic Plum Galettes that were served with scoops of freshly-made ice milk. Consider baking two of these free-form tarts. You'll want big slices (and leftovers for breakfast!).
... adapted from Bon Appetit | June 2001
• 1 1/4 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons (approximately) ice water
• 1 1/2 pounds plums, halved, pitted, and each half cut into 6 wedges
• 5 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 tablespoon flour
• 2 tablespoons unsalted butter, melted
• 1 egg, beaten to blend (for glaze
• Turbinado sugar for sprinkling
FOR THE CRUST...
1. Blend flour, sugar, and salt in processor. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.
FOR THE FILLING...
1. Preheat oven to 400˚F.
2. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border.
3. Scoop the plums on top of the pastry round, leaving a 2-inch plain border; drizzle with melted butter. Gently fold dough border in toward center, pleating the dough as you go. Brush border and underneath the pleats with the egg glaze. Sprinkle (generously, if you like) with turbinado sugar.
4. Place galette on the middle rack of oven and bake until plums are tender and crust is golden, about 45 minutes.
Makes 1 galette that serves 5-6
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