APPLE GALETTE WITH GOAT CHEESE, SOUR CHERRY, AND ALMOND TOPPING
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 6 Servings
Number Of Ingredients 14
Steps:
- For the galette: Position a rack in the center and preheat the oven to 375 degrees F. Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and sprinkle with the salt. Saute until almost tender, tossing occasionally, about 10 minutes. Remove the skillet from the heat. Whisk the sugar, spices and arrowroot in a small bowl until no cornstarch lumps remain. Sprinkle the spiced sugar and lemon juice over the apples in skillet, and toss to blend. Cool to lukewarm.
- Place a large sheet of parchment paper on the work surface. Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour. Roll out the pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking. Cut off the corners (with a rounded cut), making a 12-inch-diameter pastry round.
- Brush the pastry all over with some beaten egg. Starting 2 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry. Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples). Fold the pastry border partially over the filling, pleating the pastry in loose folds. Brush the folded-up pastry border with some beaten egg. Slide the galette with the parchment onto a heavy baking sheet. Scrape the juices from the skillet over the apples. Bake galette until pastry edge is deep golden brown, 30 to 35 minutes.
- Meanwhile, make the topping: Toss the goat cheese, almonds and cherries in a medium bowl until evenly distributed (the cheese should remain in distinct pieces). Chill until ready to use.
- Remove the galette from the oven. Sprinkle the topping evenly over the filling. Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries. Cool 20 minutes and serve warm, or cool for 2 hours to serve at room temperature.
PLUM STREUSEL KUCHEN
This recipe is actually called "platz" in German (meaning "flat") and has been in my family since before I was born. The fresh fruits of summer make it a favorite, and it's simply wonderful warm out of the oven. We enjoy this German plum cake with ice cream or whipped cream, too. -Lisa Warkentin, Winnipeg, Manitoba
Provided by Taste of Home
Time 1h
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball. , Press dough into a greased 13x9-in. baking dish. Arrange plums over crust., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums. , Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on wire rack.
Nutrition Facts : Calories 235 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
PLUM GALETTE
This plum galette is a sweet addition to any dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper or a nonstick baking mat.
- Sprinkle a lightly floured work surface with 1 tablespoon turbinado sugar. Roll out dough to a 12-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees.
- In a small bowl, mix together 1 tablespoon flour, granulated sugar, cinnamon, and nutmeg. In a large bowl gently toss together plums and zest. Sprinkle the flour mixture over plums; gently toss until evenly coated. Transfer plum mixture on top of dough, leaving a 2-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
- In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar. Bake until crust is golden brown and juices are bubbling, about 45 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.
THE MOST DELICIOUS AND EASY PLUM GALETTE
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
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.
GERMAN PLUM CAKE WITH STREUSEL
A delightful, sweet dessert cake perfect for September when plums are plentiful. A streusel top covers fresh plums atop a sweet lemon cake with hints of almond, atop lightly toasted almonds on the bottom. The yellow from the lemon zest and the red from the plum skins add striking visual appeal. Serve with whipped cream.
Provided by aristidescap
Categories Fruits and Vegetables Fruits Plums
Time 2h15m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
- Lay plum slices flat in a single layer on paper towels to dehydrate slightly while you prepare the cake.
- Prepare almond crust: Mix almonds and sour cream in a saute pan. Gently saute over medium heat, being careful not to overcook, until almonds are lightly toasted, about 3 minutes. Remove from heat and add salt. Crush almonds manually into smaller pieces and distribute evenly across the bottom of the prepared pan.
- Prepare batter: mix marzipan and softened butter in a large bowl until mostly well blended. Mix in 6 tablespoons plus 1 teaspoon sugar and lemon zest until well combined. Add eggs, one at a time, mixing well after each addition.
- Whisk 1 1/2 cups plus 2 tablespoons flour with baking powder in a separate bowl. Gradually mix dry ingredients into wet ingredients until well combined.
- Place large spoonfuls of batter over the almond crust. Use the spoon to carefully push the top of the batter from the center of the pan outwards towards the edges, spreading evenly and being careful not to displace the almonds.
- Arrange multiple layers of plum slices over the batter, pressing down a bit after each layer, except the top one; you will likely have 3 to 4 plum layers.
- Prepare streusel: Mix sugar, melted butter, and vanilla in a bowl until well combined. Blend in 3/4 cup plus 1 tablespoon flour by hand until crumbly. Sprinkle streusel evenly over the cake.
- Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean. Start checking for doneness at about 48 minutes, though it may take 10 minutes longer if the plums are very juicy. Do not overcook the streusel layer.
- Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove sides and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 42.1 g, Cholesterol 57.7 mg, Fat 12.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.9 g, Sodium 143.8 mg, Sugar 22.1 g
PLUM GALETTE
A fruit tart can be as sophisticated as the City of Lights, but this Plum Galette is pure French country with warm plum or red-currant jam. Serve with a scoop of ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.with rack in lower third. On a lightly floured work surface, roll out pate brisee to 1/8 inch thick. Trim edges to form an 18-by-16-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover middle of dough, leaving a 3-inch border all around.
- Arrange plums in rows on top, slightly overlapping the slices and alternating direction of each row. Sprinkle plums with granulated sugar. Fold dough to enclose edges; brush dough with egg wash. Chill 30 minutes in refrigerator.
- Bake 10 minutes. Reduce oven heat to 400 degrees. Bake until pastry is golden brown and plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over plum slices. Serve.
STREUSEL PLUM CAKE
This cake is low in fat and not too sweet. The glaze is optional, it takes a minute to prepare and adds only a few more calories. Great way to use up fresh plumbs in season. We like it best without the glaze, which also helps the diabetic.
Provided by Derf2440
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream together sugar, margarine and egg yolks until fluffy.
- Combine flour with baking powder.
- Beat into egg mixture alternately with milk.
- Beat egg whites until stiff but not dry.
- Fold into batter.
- Pour batter into greased 9 inch square cake pan.
- Halve and pit plums.
- Arrange over batter.
- Streusel topping-------------.
- In a small bowl, combine brown sugar, margarine and cinnamon.
- Sprinkle over fruit.
- Bake in 350°F oven for 35-45 minutes or until top is golden and tester inserted into centre of cake comes out clean.
- Glaze (optional) --------------.
- Combine icing sugar, milk and vanilla.
- Drizzle over cooled cake.
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PLUM GALETTE RECIPE - JACQUES PéPIN | FOOD & WINE
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- 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.
- 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 and dot with the butter. Sprinkle all but 1 teaspoon of 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 reserved 1 teaspoon of sugar.
PLUM CAKE WITH STREUSEL - PLATED CRAVINGS
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4.8/5 (44)Total Time 1 hr 10 minsCategory DessertCalories 330 per serving
- Preheat your oven to 350°F (177°C). Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder. Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and beat on low speed until combined then increase speed to medium-high and beat until smooth and creamy, about 2 minutes.
- Spread the batter evenly into the cake pan. Gently press the plums into the dough (see pictures or video).
- Make the streusel: In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, and cinnamon. Add soft butter and beat until everything is combined and your crumbs have a coarse and clumpy texture about 30 seconds to 1 minute.
PLUM GALETTE - ONCE UPON A CHEF
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Cuisine American, FrenchTotal Time 1 hr 30 minsCategory DessertsCalories 399 per serving
- In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped, about 1 minute. Transfer the almonds to a small bowl and set aside.
- Make the crust: To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds.
- Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the plums (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
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