Jacques Pepins Plum Galette

From Food and Wine, September 1994 http://www.foodandwine.com/recipes/plum-galette

Yield: 1 serving
Community Recipe from

Ingredients

  • PATE BRISEE
  • 1 1/2 cup(s) all-purpose flour
  • 1 1/2 stick(s) COLD unsalted butter cut into 1/2 inch pieces
  • 1/4 teaspoon(s) salt
  • 1/3 cup(s) ice water
  • FILLING
  • 1/4 cup(s) plus 1/3 cup sugar
  • 3 tablespoon(s) ground almonds
  • 3 tablespoon(s) all-purpose flour
  • 2 1/2 pound(s) large plums halved, pitted and cut into 1/2 inch wedges
  • 3 tablespoon(s) unsalted butter
  • 1/2 cup(s) good-quality plum, apricot, or raspberry preserves strained if chunky or seedy

Preparation

  1. MAKE THE PATE BRISEE Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.
  3. MAKE THE FILLING In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon of sugar.
  4. Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.
March 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Jacques Pepins Plum Galette Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy