Plum Galette: A Dessert Perfect For Fall

Maybe it's the color that makes me think of fall but a Plum Galette has autumn written all over it. In fact, the recipe I'm presenting today was from the September issue of Martha Stewart Living from 2002 (with a few changes of course). Galette is French for a sweet pancake, a free form, rustic pastry. They're usually filled with fruit but can be made with meat for certain holidays.


Its really quite simple to make and it only took about 30 minutes to prepare. There is some refrigerator time needed and it takes another 40 minutes to bake. As I'm typing here, the scent is wafting up to my TV room and I must say it's very enticing! I will admit, I'm not a gigantic fan of plums and I'll be very honest with my critique. But if I don't like it, I will certainly give this recipe a try again perhaps around Thanksgiving substituting apples or red Anjou pears.



Plum Galette


Ingredients: 
1 tablespoon all-purpose flour + more for work area
1/2 c. finely ground walnuts (or hazelnuts) 
2 tablespoons light brown sugar
1 tablespoons cornstarch
1/4 teaspoons salt
1 and a half pounds plums (about 5) sliced into 1/4 thick slices
3 tablespoons granulated sugar
1 egg lightly beaten
1/2 c. apricot marmalade
Pâte Brisée (recipe follows)


Directions:

• Preheat oven to 425 degrees. Prepare pate Brisee and roll out to 1/8 inch thick and trim edges to form a rectangle. Transfer to parchment paper cut to fit a cookie sheet. In a small bowl combine flour, nuts  brown sugar, cornstarch and salt. Cover dough leaving a 2 inch border free.
• Place plums in 4 rows overlapping. Sprinkle with sugar and fold edges in to seal the plums.
• Brush dough with egg wash. Chill for 30 minutes in refrigerator.
• Bake 10 minutes at 425 degrees. Lower to 400 degrees and bake for another 30 minutes until crust is golden brown and plums are tender. .
• Transfer to wire rack and  brush with melted jam. Let cool for a few minutes and brush over plums. 
• Serve with vanilla ice cream or fresh whipped cream.

Pâte Brisée


2 and a half cups all purpose flour
1 teaspoon salt
8 ounces chilled unsalted butter
1/2 c. ice water


In food processor, mix flour and salt adding butter by pulsing until mixed like coarse meal. Add cold water a little at a time until dough sticks together. Roll into a ball and cill wrapped in plastic for about an hour. 




Tomorrow: Hanging art is an art