Plum Marzipan Galette Recipes
PLUM-MARZIPAN GALETTE
Provided by Marge Perry
Yield Serves 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°. Coat a large rimmed baking sheet with cooking spray. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve.
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2019-08-14 Sprinkle the turbinado sugar over the top of the crust. Chill the assembled galette in the fridge for 15 to 20 minutes. Meanwhile, preheat the oven to 350°F and …
From onceuponachef.com
Cuisine American, FrenchTotal Time 1 hr 30 minsCategory DessertsCalories 399 per serving
From onceuponachef.com
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- 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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2014-09-24 For fun, I topped the plum galette with marzipan crumble. The marzipan crumble adds a sweetness to the plums, which can sometimes turn tart and sour during the baking process. I also added a touch of toasted almond flour to really highlight the marzipan candy’s subtle, nutty aromas. All of this rests on this wonderful crunchy cornmeal crust, a recipe …
From hummingbirdhigh.com
Reviews 14Estimated Reading Time 8 mins
From hummingbirdhigh.com
Reviews 14Estimated Reading Time 8 mins
- Combine 1 cup all-purpose flour, 1/4 cup cornmeal, 1/2 teaspoon kosher salt and 1/2 teaspoon granulated sugar in the bowl of a food processor. Pulse several times to combine, before adding 1/2 cup cubed cold unsalted butter. Process until the mixture resembles coarse meal, about 10 seconds — at this point it's actually desirable to have a couple pea-sized butter cubes in the mixture. Anything beyond that will make your dough a little hard to work with. With the machine running, pour 1/4 cup ice water through the feed tube in a slow steady stream, until the dough just holds together. DO NOT PROCESS FOR MORE THAN 30 SECONDS, or your dough will be over-kneaded and hard to work with!
- Break the 5 ounces marzipan into small pieces and place in the bowl of a food processor. Pulse a few times, before adding 2 tablespoons almond meal through the feed tube, pulsing to blend. Continue pulsing and add 1 tablespoon cold butter and 1 tablespoon granulated sugar. DO NOT PROCESS FOR MORE THAN A FEW SECONDS AT A TIME — stop pulsing when the crumble is in pea-sized clusters.
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2013-12-12 Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough.
From self.com
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Servings 12Calories 176 per serving
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2015-08-02 Working on a lightly floured surface, roll out the disk of dough to a 12-inch round; transfer to the baking sheet. In a bowl stir the brown sugar with the cinnamon together. Arrange the plums in the center of the dough, leaving a 1 1/2-inch border all around. Sprinkle with the sugar mix evenly over the plums.
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- In a food processor, add the 1 1/4 cups of flour, sugar, the salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add sour cream and the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
- Working on a lightly floured surface, roll out the disk of dough to a 12-inch round; transfer to the baking sheet.
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Author Katherine SacksPublished 2016-09-08
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- Polenta Budino With Plum Marmellata. This stunning budino, the Italian version of custard, is made with polenta for a creamy, corn-flavored dessert that pairs perfectly with sweet plums.
- Plum Freezer Jam With Cardamom and Ginger. Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.
- Plum-Marzipan Galette. Bright, jammy plums pair nicely with creamy and nutty marzipan in this seasonal stunner. Get This Recipe.
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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.
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2020-09-15 Refrigerate pie dough. Discard the plum juice. Mix the plums with the rest of the sugar, salt, tapioca flour (or cornstarch) and cinnamon. Take the pie dough out of the refrigerator and assemble …
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5/5 (1)Total Time 1 hr 5 minsCuisine AmericanCalories 284 per serving
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- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
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PLUM GALETTE - ONCE UPON A CHEF. 2019-08-14 · Sprinkle the turbinado sugar over the top of the crust. Chill the assembled galette in the fridge for 15 to 20 minutes. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position. Bake for 55 to 65 minutes, or until the plums are tender and the crust … From onceuponachef.com Cuisine American, French Total Time 1 hr 30 mins ...
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