Recipes

Plum Galette

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Plum Galette

Plum Galette

amanda

Equipment

  • - Pastry Rolling Pin

  • - Silicone Baking Mat

  • - Mandoline Slicer (optional)

  • - Stainless Steel Mixing Bowls

  • - Digital Kitchen Scale

  • - Pastry Blender or Fork

  • - Food Processor (optional)

  • - Mandoline Slicer with Adjustable Blade Guard

  • - Heavy-Duty Parchment Paper

  • - Mandoline Slicer with Non-Slip Handle

Ingredients

  • Pastry dough for a single-crust pie

  • 2 tablespoons semolina flour

  • 8 tablespoons granulated sugar

  • 5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges

  • 1 tablespoon confectioners sugar

  • 3/4 cup crme frache or sour cream

  • 1 tablespoon Armagnac or Cognac (optional)

  • parchment paper

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
2

Instruction 2

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
3

Instruction 3

Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
4

Instruction 4

Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
5

Instruction 5

Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
6

Instruction 6

While galette cools, stir together crme frache, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.
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