(photo copyright Jay Mumper)
Crust Ingredients
1 1/4 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
5 ounces of unsalted butter (1 1/4 sticks, 10 Tbsp, 137g), cut into cubes
1/4 cup (57 ml) sour cream
1 egg, beaten, for egg wash
1 teaspoon cream for egg wash
Coarse sugar for sprinkling (I used Turbinado sugar)
Filling Ingredients
1 to 1 1/2 lb red plums, pitted and sliced into 1/4"-3/8" wide slices
1/3 c sugar
1 T flour
juice of a lemon
zest of a lemon
1/8 t cinnamon
Our plum tree is again producing a ton of plums this year. As in prior bumper-crop years, ours are small but very juicy and sweet.
Make the crust first. This crust is very flaky and works well with the plums.
Instructions
1. Sift the dry ingredients (flour, sugar, salt) together well. Cube the butter into small cubes and blend into the dry mix with a pastry blender. Allow some larger chunks of butter to remain. After the butter is blended, mix in the sour cream with fork and form dough into a disc-shape, wrap with plastic wrap and refrigerate for at least an hour. (if your plums are small, you'll have plenty of time washing, pitting, and cutting them up while the dough cools...)
2. Place the plum slices in a bowl and add the other filling ingredients. Gently mix them together.
3. Preheat the oven to 375 degrees F. Cover a baking sheet with parchment paper.
4. Flour an area to roll out the dough and put the unwrapped disk of dough and let it sit for a few minutes. Roll the dough gently and evenly into a 13" circle about 1/8"-3/16" thick. Roll the dough onto the rolling pin and place on the parchment paper covered baking sheet.
5. Starting in the center, arrange the plum pieces in a radial pattern layering 2-3 layers deep (thicker layers in the center). Leave an edge of about 1" to 1 1/4" around the edge. Using a table knife or small spatula, begin rolling the uncovered edge back up over the edge of the plum layer. Move around the circle until the edge is flipped up all the way around.
6. Mix the egg and cream up and begin painting the flipped up edge generously all around the perimeter. Sprinkle coarse sugar generously on the egg washed area.
7. Place the baking sheet in the center of the oven. My oven baked these in about 35 minutes, but it could take up to 50 minutes to get the crust evenly browned and the fruit filling fully cooked and bubbling.
Remove and cool for 1 hour.
Trying serving ala mode with a scoop of vanilla ice cream and we recommend Springgate's Honey Peach White Wine.
I made this with some changes based on a recipe HERE
1 teaspoon sugar
1/2 teaspoon salt
5 ounces of unsalted butter (1 1/4 sticks, 10 Tbsp, 137g), cut into cubes
1/4 cup (57 ml) sour cream
1 egg, beaten, for egg wash
1 teaspoon cream for egg wash
Coarse sugar for sprinkling (I used Turbinado sugar)
Filling Ingredients
1 to 1 1/2 lb red plums, pitted and sliced into 1/4"-3/8" wide slices
1/3 c sugar
1 T flour
juice of a lemon
zest of a lemon
1/8 t cinnamon
Our plum tree is again producing a ton of plums this year. As in prior bumper-crop years, ours are small but very juicy and sweet.
Make the crust first. This crust is very flaky and works well with the plums.
Instructions
1. Sift the dry ingredients (flour, sugar, salt) together well. Cube the butter into small cubes and blend into the dry mix with a pastry blender. Allow some larger chunks of butter to remain. After the butter is blended, mix in the sour cream with fork and form dough into a disc-shape, wrap with plastic wrap and refrigerate for at least an hour. (if your plums are small, you'll have plenty of time washing, pitting, and cutting them up while the dough cools...)
2. Place the plum slices in a bowl and add the other filling ingredients. Gently mix them together.
3. Preheat the oven to 375 degrees F. Cover a baking sheet with parchment paper.
4. Flour an area to roll out the dough and put the unwrapped disk of dough and let it sit for a few minutes. Roll the dough gently and evenly into a 13" circle about 1/8"-3/16" thick. Roll the dough onto the rolling pin and place on the parchment paper covered baking sheet.
5. Starting in the center, arrange the plum pieces in a radial pattern layering 2-3 layers deep (thicker layers in the center). Leave an edge of about 1" to 1 1/4" around the edge. Using a table knife or small spatula, begin rolling the uncovered edge back up over the edge of the plum layer. Move around the circle until the edge is flipped up all the way around.
6. Mix the egg and cream up and begin painting the flipped up edge generously all around the perimeter. Sprinkle coarse sugar generously on the egg washed area.
7. Place the baking sheet in the center of the oven. My oven baked these in about 35 minutes, but it could take up to 50 minutes to get the crust evenly browned and the fruit filling fully cooked and bubbling.
Remove and cool for 1 hour.
Trying serving ala mode with a scoop of vanilla ice cream and we recommend Springgate's Honey Peach White Wine.
I made this with some changes based on a recipe HERE
Wow Jay, that looks really good, I'm going to have to try this one to celebrate passing the TOGAF parts 1 & 2 tests :-)
ReplyDeleteI hope all is going well for you. FWIW I think if you can pass Steve's sample exams you will do fine (if you haven't already).
Jim T.
Hi Jim! Yes the Plum Galette was a big hit - especially with vanilla ice cream and some sweet peach wine (in the photo).
DeleteI just finally got to take my exams today -- passed them both.