Bavarian Style Plum Galette Recipe 455

BAVARIAN STYLE PLUM GALETTE RECIPE - (4.5/5)

Bavarian Style Plum Galette Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 9

Ingredients

1 pie crust
1 pound of Italian Prunes (or Stanley plums)
1/4 cup sugar
2 teaspoons cinnamon
3 tablespoons flour (or tapioca or fruit filling thickener of your own choice)
fig jam (or apricot jam)
2 pats butter, cut into small cubes
1 egg with a little water, well beaten for an egg wash
Turbinado or regular sugar

Steps:

Preheat the oven to 350°F. Pit and slice the plums into bite-sized slices. In a bowl, sweeten the plums with sugar and cinnamon-- adjust to your taste. The plums can be a little tart. I use a pie filling enhancer from King Arthur, but you can use tapioca or flour if you prefer, to thicken the filling. On a baking sheet, lined with parchment paper, set the pie crust and add an even layer of jam, leaving a 1 1'2" border. Layer the plums on top and dot with butter. Brush the pastry edge with the egg wash and sprinkle with sugar. Bake at 350°F for about 25 minutes, or until golden brown. Cool until slightly warm and enjoy with fresh whipped cream or even ice cream. Fold the crust over, to create a "rustic" edge.

PLUM GALETTE

Plum Galette image

Categories Dessert Bake Plum Cognac/Armagnac Fall Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

Pastry dough for a single-crust pie
2 tablespoons semolina flour
8 tablespoons granulated sugar
5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges
1 tablespoon confectioners sugar
3/4 cup crme frache or sour cream
1 tablespoon Armagnac or Cognac (optional)
Special Equipment
parchment paper

Steps:

Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
While galette cools, stir together crme frache, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.

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

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.

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Pit and slice the plums into bite-sized slices. In a bowl, sweeten the plums with sugar and cinnamon-- adjust to your taste. The plums can be a little tart.
I use a pie filling enhancer from King Arthur, but you can use tapioca or flour if you prefer, to thicken the filling.
On a baking sheet, lined with parchment paper, set the pie crust and add an even layer of jam, leaving a 1 1'2" border.

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