Jacques Pepin’s Plum Galette

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Galettes have the most fabulous presentation- andย simple preparation. The best combination! ๐Ÿ™‚ This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. It was amazing with a combination of red and black plums. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacquesย Pรฉpin.

I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!

Yield: Serves 8

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For the Pate Brisee:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/3 cup ice water

For the Filling:

  • 1/4 cup plus 1/3 cup sugar
  • 3 tablespoons ground almonds
  • 3 tablespoons all-purpose flour
  • 2 1/2 pounds large plumsโ€”halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums)
  • 3 tablespoons unsalted butter, cut into small bits
  • 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
  • 1 teaspoon turbinado sugar
  1. Make the Pate Brisee:ย 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.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface or plastic wrap, 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 (I used a very large cutting board.). Chill the dough until firm, about 20 minutes. Preheat the oven to 400ยฐ(convection).
  3. Transfer the chilled dough onto a large piece of parchment paper.
  4. Make the Filling:ย 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 in a circular pattern and dot with the butter. Sprinkle 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 teaspoon of turbinado sugar.
  5. Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
  6. Bake the galette in the middle of the oven for about 40 to 45 minutes (on convection) or up to 1 hour in a standard oven, 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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One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

51 responses to “Jacques Pepin’s Plum Galette

  1. So beautiful! The fruit has such a lovely glazed look. Galettes are popular this week at FF33! Happy Friday.

  2. Looks wonderful. I’ve never heard of turbinado sugar…..

  3. I love a galette and Msr. Pepin. The plums looks so beautiful, what a wonderful addition to FF#33.

  4. That is a gorgeous galette Josette! Happy FF!

  5. Pingback: Rainbow Pizza with Kale Parmesan Crust | Fiesta Friday #33 | The Novice Gardener

  6. Absolutely beautiful Josette ๐Ÿ™‚

  7. I love galettes! I have never tried baking anything with plums before and these look gorgeous. I really want to try this soon. I love how moist the tart looks. Thanks for sharing it with us at Fiesta Friday!

  8. Ha ha ha you are right, we must consult one another before our next post. Your galette looks amazing! I think the jam brushed on top gives it that nice sheen. I have a similar recipe, not a galette though, but a fruit pie with that glaze brushed all over, it gives it a nice finished look. Great job!

  9. Love love love galettes ! This looks stuffed with rubies. Gorgeous colors.

  10. Aren’t plums just inherently elegant? And a perfect fruit for a galette. Lovely.

  11. Plums seem to be a fruit of the week! Your pictures really showcase your recipe – yum. I like Jacques too – down memory lane I loved watching him and Julia Child together on some food program – I think it was Julia’s. Also, I have “Julia and Jacques Cooking at Home” – two favorite chefs and an excellent cookbook ๐Ÿ™‚

  12. So beautiful. Plums are in season here! A galette is a thing of dreams, this one in particular. ๐Ÿ™‚

  13. I love the rustic look of galettesโ€“this sounds so good!

  14. Wow that galette looks fabulous. .. lovely combo there… ๐Ÿ™‚ :)..

  15. Gorgeous! Josette, i can always count on you to have some of the most delicious looking recipes up every week!

  16. So beautiful, Josette! I adore galettes and yours looks wonderful! I can just fast the yumminess of this recipe! I will take a piece, please! ๐Ÿ˜€

  17. I love galettes! I must try this one! Thank you for this mouthwatering recipe! ๐Ÿ™‚

  18. What a beautiful galette! I have yet to try my hand on one ๐Ÿ™‚

  19. What a beautiful galette. The pastry looks delicious. I am such a fan of Jaques Pepins but have never made any of his recipes. I will have to try this one.

  20. Yum. I love plums, and I love rustic presentations like this galette.

  21. I grew up in Germany and there are a lot of plum cakes and tray bakes. The look of the juicy plum topping made my mouth water ๐Ÿ™‚
    Happy FF (or should that be Fiesta Wednesday?)

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