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Plum Galette

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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.