THE MOST DELICIOUS AND EASY PLUM GALETTE

The most Delicious and Easy Plum Galette image

A buttery and flaky crust and a simple but delicious filling, this easy plum galette is a real winner!

Categories Dessert

Time 1h30m

Number Of Ingredients 12

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Ingredients

For the pate brisee:
1 ½ cups all-purpose flour
1 ½ sticks cold unsalted butter, cut into ½-inch pieces
¼ teaspoon salt
⅓ cup ice water
For the fillilling:
¼ cup (plus ⅓ cup) sugar
3 TBSPS ground almonds
3 TBSPS all-purpose flour
2 - 2¼ lbs. large plums, halved, pitted and cut into ½" wedges
3 TBSPS unsalted butter, cut into small bits
¼-½ cup apricot or raspberry preserves, seedless

Steps:

Make the pate brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be visible and in small pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; you should still be able to see the butter bits.
Form the dough: Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough, into a 16" to 17" round, about ⅛" thick. Drape the dough over the rolling pin and transfer it to a large baking sheet, lined with parchment paper. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.
Make the filling: In a small bowl, combine ¼ cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2" of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 2 teaspoons of the remaining ⅓ cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2" 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 2 teaspoons of sugar.
Bake the gallete: Place the galette in the middle of the oven and bake for about 45 minutes to 1 hour, until the fruit is very soft and the crust is nicely 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. This will give them a nice glaze. Let the galette cool to room temperature before serving.