I love plums from a very young age. My mum would buy them as treats for me whenever they are in season.
This month, the plums are so succulent and sweet, they taste great on their own, but nothing like spending a bit of time and making them into galettes.
Galette is a French term to designate various types of flat round or freeform crusty cakes. I have made these crusty treats with ground almonds since I have lots in my pantry. In addition, I used my hubby’s natural sugar (for his coffee).
Any kind fruit in season is nice on this galette, but use the ‘dryer’ fruits, those with pits or apple and pears. So fruits like apricots, peaches, plums will be great, while fruits like oranges and strawberries won’t be ideal.
I made them individual portions just for the fun of it this time. But it is equally tasty made into a huge pie. Handle the pastry with care, since it will be rolled really thin.
Plum Galette
Ingredients
Pastry
- 160 g Plain flour
- 25 g Almond meal
- 60 g Salted Butter cold and diced
- 2 Tbsp Natural Sugar
- 4 Tbsp Alcoholic or non-alcoholic apple cidar
Filler
- 2 tsp Corn flour
- 2 Tbsp Natural Sugar
Filling
- 1 kg Plums or any pitted fruit sliced thinly
Glazing
- 1 Tbsp Peach/Apricot Jam
- 1 Tbsp Honey
- 1 Tbsp Icing Sugar
- 1 kg Plums or any pitted fruit
Instructions
- Preheat oven at 190 degrees Celsius, position the rack to the bottom 1/3 of the oven.
Pastry
- In a blender, blend the almond meal, sugar, flour and butter until the mixture resemblances breadcrumbs.
- Add enough apple cider slowly, just enough for the dough to bind.
- Give it 5 good kneads and store in the refrigerator for about 10-15 minutes.
Filling
- Mix the corn flour and natural sugar and cut the fruit.
Assemble
- Divide the dough into 5 equal balls, about 70g each.
- Roll them out into rounds to about 3mm thick and transfer to a baking sheet. Using a template, mark a circle of about 10 cm in diameter on each round of pastry. Leave enough room to knock in the edges later.
- Following this marking, spread the filler of corn starch and sugar.
- Arrange the plum inside the pastry.
- Knock in the pastry tightly with plait-like patterns.
- Mix the jam with honey and brush over the plums.
- Bake for 20 minutes or until the bottom and sides of the crust is golden brown.
- Serve with ice-cream and fruits. Enough for 5.
