Search for anything:

Plum Galette

desserts, fruits, pastry

2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3/4 cup cold butter; cubed
3/4 cup ice water
----PLUM FILLING----
7 cups plums; halved or quartered
-; if large, about 8
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons finely grated orange rind
1/4 teaspoon cinnamon
----TOPPING----
1 egg yolk
1 tablespoon water
2 teaspoons granulated sugar
2 tablespoons apple jelly; melted

In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in large crumbs. Add water all at once; mix with fork just until dough comes together. With hands, shape into disc. Wrap in plastic wrap and refrigerate for 30 minutes or until chilled. In bowl, toss together plums, granulated sugar, all-purpose flour, finely grated orange rind and cinnamon. Set aside. On floured parchment paper and using floured rolling pin, roll out pastry into 17-inch circle, leaving edge ragged. Transfer paper and pastry to rimless baking sheet or pizza pan. Sprinkle with crushed cookies, leaving 4-inch border uncovered. Spoon filling over cookies. Fold up pastry border over filling, making evenly spaced pleats or rustic folds. TOPPING: Beat egg yolk with water; brush over pastry. Sprinkle with sugar. Bake in bottom third of 425°F oven for 10 minutes. Reduce heat to 375°F and bake for 50 to 60 minutes longer or until bubbly and crust is golden. Let cool on rack for 30 minutes. Brush filling with apple jelly. VARIATION Strawberry Rhubarb Filling: In a large bowl, toss together 5 cups rhubarb, 2 cups quartered strawberries, 3/4 cup sugar and 1/3 cup flour.

Contributor: Canadian Living Test Kitchen

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU