Sunday, September 12, 2010

spiced plum mini-galettes

Have you ever noticed how beautiful this summer to fall transitional period is? The Sun is lower, the light is warmer and everything is enveloped in gorgeous hues of yellow, red and orange. Early fall apples and pears are popping out at the markets and late summer plums are so sweet and juicy right now. This time of the year always inspires me to bake, experiment with all kinds of fruit tarts and rustic galettes. They're so easy to make, travel well to a picnic and stay fresh for a few days. So, here is my favorite summer-to-fall spiced plum galette recipe.

Pate Sucree
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
4 tablespoons ice water
2 egg yolks, lightly beaten

In a large bowl mix flour, sugar, and salt. Add butter and use a pastry blender or two table knives to cut in butter until mixture resembles coarse meal. Add ice water and egg yolks and kneed until the dough just holds together without being wet or sticky. Flatten it into a disc shape, wrap in plastic and refrigerate for at least 1 hour.

to make Plum mini-galettes

(ingredients below)
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Sprinkle a lightly floured work surface with turbinado sugar. Roll out dough to about 1/4-inch thickness and with cookie cutter cut out circles 4 1/2inches in diameter. Combine leftover dough scraps and repeat, you should have about 14 circles.

In a small bowl combine plums with 2Tbsp flour, granulated sugar, spices and lemon zest. Arrange in the middle of each circle and fold up the edges. Feel free to be creative here. Transfer to a baking sheet and bake until golden brown, about 30min.

Enjoy at your next Sunday brunch with a glass of Kir Royale.

1 tablespoon turbinado sugar, plus more for sprinkling
2 tablespoons all-purpose flour, plus more for work surface
2 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 tsp ground ginger
6-7 cups pitted plums red, black and plouts, sliced 1/4-inch thick
zest of 1 lemon
1 large egg
(adapted from here)

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