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Community Recipe
from [ftcollinsco]
Jacques Pepins Plum Galette

Jacques Pepins Plum Galette

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

  • Yield: 1 serving


  • 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
  • 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


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.

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°.

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.

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.

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Jacques Pepins Plum Galette Recipe