Plum Galette
A galette is essentially an open-faced pie, where fruit is placed in the center and the outer edge is brought up to just partially cover the fruit, allowing its simple beauty to shine through. With no top crust to crimp and seal with the bottom, galettes are much easier than the standard two-crust pie.
The key to this plum galette recipe, a Jacques P©pin creation, is the mixture of ground almonds, flour and sugar spread on the dough which absorbs the fruit’s juices and prevents the crust from getting soggy. I have made slight modifications to the original recipe’s ingredients and procedure steps, particularly aimed at keeping the dough cold while assembling the galette.
As an accompaniment I suggest a unique and delicious cinnamon ice cream, a recipe I picked up during a stint at Sign of the Dove in the 1990’s. With both cinnamon stick and ground cinnamon the ice cream has a subtle, but distinctive flavor that marries beautifully with the plum galette.
Plum Galette
| Yield: 1 galette | # of Servings: 8 to 10 |
Ingredients:
Filling:
¼ cup (1.75 oz / 51 g) sugar
3 tbl (.8 oz / 22 g) ground almonds
3 tbl (1.1 oz / 31 g) all-purpose flour
2 lb (907 g) large plums, pitted, quartered and sliced into ¼” pieces, should yield 6 cups of sliced plums
2 tsp fresh lemon juice
â…“ cup + 1 tbl (2.9 oz / 82 g) sugar
1 pinch salt
3 tbl (1.5 oz / 43 g) unsalted butter, cut into small pieces
Finishing: (optional)
1 large egg, beaten
1 tbl (.5oz / 14 g) turbinado sugar
Serve with:
Cinnamon Ice Cream
