Galettes have the most fabulous presentation- and simple preparation. The best combination! 🙂 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 Jacques Pépin.
I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!
Yield: Serves 8
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 plums—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
- Make the Pate Brisee: 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.
- 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 400°(convection).
- Transfer the chilled dough onto a large piece of parchment paper.
- Make the Filling: 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.
- Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
- 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.