Plum Marzipan Galette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PLUM-MARZIPAN GALETTE



Plum-Marzipan Galette image

Provided by Marge Perry

Yield Serves 12

Number Of Ingredients 8

Vegetable oil cooking spray
1 1/2 pounds Italian plums, pitted and sliced
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon ground cardamom
2 tablespoons all-purpose flour
1 trans-fat-free refrigerated ready-to-bake pie crust dough (7.5 ounces)
1/4 cup marzipan, crumbled into 1/4-inch pieces
1 large egg, lightly beaten

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.

PLUM GALETTE



Plum Galette image

Provided by Amy Finley

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 15

Pate Sablee, recipe follows
Flour, for dusting
6 to 8 large plums, (about 1 1/2 pounds), cut into 1/4-inch wedges
2 tablespoons sugar
1/2 lemon
1 egg, beaten
1 tablespoons blanched, slivered almonds, toasted, optional
Special Equipment: A rimless baking sheet, pastry brush
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
10 tablespoons butter, cut in 1/2-inch cubes, chilled
1 egg yolk
2 tablespoons ice water
Special Equipment: A food processor

Steps:

  • Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice). With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you've formed a circle roughly 10-inches in diameter and about 1/4-inch thick. Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking. Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin. Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside. Brush the dough with the beaten egg and sprinkle with more sugar. Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour. Remove from oven and allow to cool slightly on a baking rack. If using, sprinkle with the toasted almonds.
  • When the galette is no longer hot to the touch, slide onto a cake plate or pedestal. Serve warm or at room temperature.
  • In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing. Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass. Turn the dough out onto a clean surface and gather it up into a loose ball. Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball. Repeat with the remaining dough until all the smooshed dough is in a single ball. Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight.
  • Yield: 1 tart shell
  • Prep Time: 15 minutes
  • Cook Time: none
  • Inactive Prep Time: 30 minutes
  • Ease of preparation: intermediate

PLUM TART WITH MARZIPAN CRUMBLE



Plum Tart with Marzipan Crumble image

Categories     Dessert     Bake     Plum     Almond     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Crust
1 cup all purpose flour
3/4 cup sliced almonds
1/4 cup sugar
1/3 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
1 large egg yolk
Crumble
3/4 cup all purpose flour
1/2 cup (packed) almond paste (about 5 ounces)
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup sliced almonds
Filling
2 1/4 pounds plums (about 12), halved, pitted, thinly sliced
1/2 cup sugar
2 tablespoons plus 2 teaspoons cornstarch

Steps:

  • For crust:
  • Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
  • Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
  • Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
  • Combine all ingredients in medium bowl; toss to blend well.
  • Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
  • Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

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

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.

PLUM GALETTE



Plum Galette image

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

1/2 recipe Pate Sucree for Pies and Galettes
1 tablespoon turbinado sugar, plus more for sprinkling
1 tablespoon all-purpose flour, plus more for work surface
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 cups pitted plums, sliced 1/4-inch thick (about 5 medium)
1/2 teaspoon lemon zest
1 tablespoon unsalted butter, cut into small pieces
1 large egg

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.

PLUM & MARZIPAN PIE



Plum & marzipan pie image

Top this deep pink pie filling with a lattice crust made of buttery sweet shortcrust pastry for a showstopping end to a special meal

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h40m

Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (serves 3-4) or 4 individual pies, about 10cm/4in each

Number Of Ingredients 12

225g cold unsalted butter , chopped into small pieces
350g plain flour
50g icing sugar
1 large egg yolk (save the white for brushing the pastry)
1kg plums (Victoria or Excalibar plums are delicious if you can find them), halved, stoned, then halved again
100g golden caster sugar , plus extra for sprinkling
2 tsp cornflour
1 tbsp ground almonds or fine polenta
1 tsp almond extract
200g marzipan , chopped into 1.5cm cubes
egg white , for brushing (reserved from making the pastry)
cream or ice cream, to serve

Steps:

  • Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
  • Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
  • Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
  • Tip the plums, sugar and cornflour into a large pan, then toss to coat. Simmer for 3-5 mins, stirring now and then, until the plums have just begun to soften. Tip them into a sieve suspended over a large bowl, leave for 30 mins-1 hr, stirring every 10 mins, until the juice has all collected in the bowl.
  • Remove the dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift into the plate or tin and press it well into the corners. Scatter the almonds or polenta over the base.
  • Stir 2 tbsp of the strained plum juice and the almond extract into the plums. Spoon the filling into the pie dish, dotting the marzipan between the layers of plums as you go. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
  • Top the pie with a lattice crust - follow the step-by-step images to see how to do this. First, arrange the pastry strips on top of your pie, with space between each one. Fold back alternate strips from the centre, then lay a strip across the middle, near the folds. Next, flip the folded strips back to cover the middle pastry strip. Fold back the strips that are woven under the middle piece. Finally, lay another strip across the middle, and flip alternate strips back again. Repeat until you have a woven pattern.
  • Once covered, whisk the reserved egg white and brush over the pastry. Scatter with a little extra sugar, then place on the baking sheet and bake for 45 mins for a large pie, 35-40 mins for medium pies or 25-30 mins for mini pies, until golden and bubbling. Cool for 10 mins before serving with cream or ice cream.

Nutrition Facts : Calories 618 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

PLUM GALETTE



Plum Galette image

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

1 tablespoon all-purpose flour, plus more for work surface
Pate Brisee for Plum Galette
1/2 cup finely ground toasted hazelnuts
2 tablespoons light-brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 pounds (about 5) plums, sliced into 1/2-inch-thick wedges
3 tablespoons granulated sugar
1 large egg, lightly beaten
1/2 cup plum or red-currant jam

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.

PLUM AND MARZIPAN CAKE



Plum and marzipan cake image

A delicious moist and fruity treat

Provided by roseeast

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/350FGas 4
  • Line and grease a 23cm round cake tin. Loose-based if possible.
  • Halve and stone the plums. Break off small round balls of marzipan and press into the indent in each half plum.
  • Beat butter, sugar, eggs, tea, flour, spices and lemon rind until well mixed.
  • Place half of the plums, skin side up on the bottom of the tin. pour over the cake mixture and press the remaining plums on top, skin side down.
  • Bake for 1 hour, until the cake has risen evenly and is firm to the touch.
  • Leave to cool in the tin, and brush the top with the honey whilst still warm. Then tip onto wire tray. Dust with icing sugar. Can be served with greek yoghourt or cream.

More about "plum marzipan galette recipes"

PLUM & MARZIPAN GALETTE WITH ALMOND PASTRY | CRUSH …
plum-marzipan-galette-with-almond-pastry-crush image
2017-04-06 Roll the marzipan out on a sheet of baking paper to a thickness of approximately 2 mm and cut into a roughly 20 cm circle. Flip the marzipan …
From crushmag-online.com
10/10 (1)
Category Baking
Servings 8
Estimated Reading Time 2 mins


PLUM AND MARZIPAN CRUMBLE GALETTE » HUMMINGBIRD HIGH
2014-09-24 This will help release the oils from the zest and make the sugar more fragrant and flavorful. Set aside. Preheat the oven to 375 (F). In a large bowl, gently toss together 1 1/2 …
From hummingbirdhigh.com
Reviews 17
Estimated 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.


PLUM-MARZIPAN GALETTE RECIPE | SELF
2013-12-12 Ingredients. 1 Vegetable oil cooking spray; 1½ lbs Italian plums, pitted and sliced; ⅓ cup plus 1 tsp sugar, divided; ¼ teaspoon ground cardamom; 2 tablespoons all …
From self.com
Servings 12
Calories 176 per serving
Estimated Reading Time 30 secs


PLUM GALETTE RECIPE | MYRECIPES
Step 3. Line a baking sheet with parchment paper; sprinkle paper with cornmeal. Unwrap dough; roll dough into a 9-inch circle on a lightly floured surface. Place dough on baking sheet. Combine plums and cornstarch in a large bowl, tossing to coat. Add 1/4 cup Plum Jam; toss well to coat.
From myrecipes.com


GLUTEN-FREE APPLE MARZIPAN GALETTE RECIPE - TASHA’S ARTISAN FOODS
2021-09-08 Try the apple marzipan galette. It’s: Gluten-free. Easy to make . Just the right amount of sweet. Perfect tender, buttery crust to jammy fruit filling ratio. Almonds and apple create a symphony of flavors in this dessert. More galette recipes you might like: Gluten free Chai Spiced Plum Galette. Plum Apricot Sourdough Galette. Strawberry ...
From tashasartisanfoods.com


NECTARINE & MARZIPAN GALETTE - DOMESTIC GOTHESS
2015-07-09 Preheat the oven to 200C/400F/gas mark 6. Line a baking sheet with parchment paper. Mix together the flour, ground almonds, sugar and cornmeal and set aside. To make the marzipan topping: Place the marzipan, ground almonds, flour, sugar and butter in a food processor and blitz until it forms crumbs. Stone the nectarines and cut into thin slices ...
From domesticgothess.com


PLUM GALETTE WITH ALMOND FILLING - JULIA RECIPES
2018-11-02 Set aside. 2 1/2 pounds (1200 g) dark plums. Prepare the almond paste. In a small bowl, combine 1/4 cup of the sugar with the ground almonds, flour and rum. Combine well with spatula. Set aside. 3 tablespoons (25 g) ground almonds, 1/4 cup (50 g) sugar, 3 tablespoons (25 g) all-purpose flour, 1 teaspoon rum.
From juliarecipes.com


PLUM AND MARZIPAN GALETTE WITH ALMOND PASTRY | CRUSH | ALMOND …
Feb 14, 2020 - Make this Plum and Marzipan Galette recipe for a high tea occasion. It celebrates plums and almonds in the most beautiful way. It celebrates plums and almonds in the most beautiful way.
From pinterest.ca


PLUM GALETTE WITH HAZELNUT FRANGIPANE - VEGETARIAN 'VENTURES
2015-11-02 Wrap it in plastic wrap, then chill in the fridge for 2 hours. Make the plum and hazelnut fillings. Once chilled, roll out the dough into a 13-inch circle. Scoop the hazelnut mixture into the center of the dough, then top with plums. Fold the edges of the galette dough up over the plum filling. Brush the top of the pastry with egg wash, then ...
From vegetarianventures.com


PLUM-MARZIPAN GALETTE | GALETTE, RECIPES, MARZIPAN
Sep 3, 2020 - Plum-Marzipan Galette. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.co.uk


PLUM AND MARZIPAN CRUMBLE GALETTE - GOOGLE DOCS
Ingredients. For the Cornmeal Galette Dough: (makes one 9-inch galette) 1 cup all-purpose flour, plus more for work surface; 1/4 cup fine-ground cornmeal, plus more for work surface
From docs.google.com


PLUM GALETTE - JO COOKS
2020-06-11 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.
From jocooks.com


PLUM GALETTE RECIPE - JACQUES PéPIN | FOOD & WINE
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 …
From foodandwine.com


PLUM GALETTE - ONCE UPON A CHEF
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 is golden brown.
From onceuponachef.com


PLUM GALETTE WITH MASCARPONE AND ROSEMARY - SAVORY SIMPLE
2014-06-18 Chill for at least 2 hours or overnight. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a circle about 9 inches in diameter. Use a knife or pizza cutter to even the edges and move the dough to the prepared baking sheet.
From savorysimple.net


PLUM-MARZIPAN GALETTE - DAIRY FREE RECIPES
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.
From fooddiez.com


PLUM CHEESECAKE GALETTE RECIPE
2017-02-03 Crecipe.com deliver fine selection of quality Plum cheesecake galette recipes equipped with ratings, reviews and mixing tips. Get one of our Plum cheesecake galette recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 79% Blueberry Cheesecake Galette Recipe Foodnetwork.com Get Blueberry Cheesecake Galette Recipe …
From crecipe.com


PLUM AND MARZIPAN GALETTE WITH ALMOND PASTRY | CRUSH
2017-04-05 Serves: 8 Difficulty: moderate Preparation time: 1 hour 30 minutes (including resting time for the pastry) Allow 4 days for the rosemary and vanilla castor sugar to infuse. Cooking time: 35-40 minutes Almond Pastry 225 g flour ¾ C (100 g) icing sugar 150 g butter 50 g ground almonds 1 tsp (5 ml) vanilla essence 2 eggs Marzipan 125 g ground almonds 125 g icing …
From crushmag-online.com


PLUM AND ALMOND MINI GALETTES | CANADIAN LIVING
%RDI. Iron 18; Folate 34; Calcium 3; Vitamin A 18; Vitamin C 15; Method. In bowl, whisk together flour, 1 tbsp of the sugar and the salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
From canadianliving.com


PLUM GALETTE RECIPE
Plum galette recipe. Learn how to cook great Plum galette . Crecipe.com deliver fine selection of quality Plum galette recipes equipped with ratings, reviews and mixing tips. Get one of our Plum galette recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries Crecipe.com How …
From crecipe.com


PLUM AND ALMOND GALETTE | PIGEON COTTAGE KITCHEN
2020-07-24 A shop-bought puff pastry base is topped with a ready-rolled marzipan filling, fresh plums and flaked almonds, baked in the oven in just 25 minutes and topped with clotted cream or crème fraîche. Looks impressive, tastes amazing! Serves 6 to 8. 1 pack of ready-rolled all-butter puff pastry; 250g ready to roll marzipan; 600g fresh plums ...
From pigeoncottage.com


WHAT WINE GOES WITH PLUM MARZIPAN GALETTE RECIPE EPICURIOUS COM
The best 3 wines to pair with PLUM MARZIPAN GALETTE RECIPE EPICURIOUS COM are below. Enjoy any of these with confidence: 1) White: Californian Chardonnay. 2) White: German Riesling. 3) Red: Valpolicella Ripasso. How we paired them… You chose Plum marzipan galette recipe epicurious com. Our algorithm created the unique aromatic fingerprints of your recipe, …
From delipair.com


PLUM AND MARZIPAN CRUMBLE GALETTE - KITCHENAID ARTISAN STAND …
2018-05-10 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 ...
From mykitchenaidartisanstandmixer.blogspot.com


PLUM GALETTE | PLUM GALETTE RECIPE | EAT THE LOVE
2018-09-10 When you are ready to proceed, preheat the oven to 375°F. Make the frangipane by combining the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is fluffy and sticks to the sides of the bowl, about 2 minutes. Add the egg yolk and beat to incorporate.
From eatthelove.com


PLUM GALETTE WITH BUCKWHEAT CRUST | FEASTING AT HOME
2020-07-15 Add the cubed butter. Pulse repeatedly until it becomes like coarse sand. Turn the food processor on, and add the water a little at a time… and just add water until the dough clumps into a shaggy ball. Turn it off and place galette dough on a well-floured piece of parchment paper large enough to roll the dough out.
From feastingathome.com


RUSTIC ITALIAN PLUM GALETTE - A DASH OF MEGNUT
2015-09-02 To make the filling, combine plums, cornstarch, honey, lemon juice and salt in a bowl and mix together. Allow to sit for 5-10 minutes. Filling should be thick and not super liquidy. Preheat oven to 375F. Line a baking sheet with parchment paper. Roll out the dough to a 12-inch circle about 1/2 inch thick.
From adashofmegnut.com


EASY PLUM & FRANGIPANE GALETTE | DRIZZLE AND DIP
2016-03-22 Instructions. Pre heat the oven to 180C / 350F. Using an electric mixer beat the sugar and butter until well combined. Add the egg (keeping a tablespoon behind to brush the pastry), cognac, and vanilla extract and mix well. Mix the flours in by hand using a spatula.
From drizzleanddip.com


MARY BERRY’S PLUM AND MARZIPAN TARTE TATIN RECIPE
2019-09-20 Preheat the oven to 220°C/200°C fan/Gas 7. Sprinkle the sugar over the base of the tin in an even layer. Arrange the plums on top of the sugar, cut-side down. Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums. Roll out the pastry just a little bit bigger so that it is the width of the cake tin.
From goodto.com


PLUM & ALMOND MARZIPAN GALETTE RECIPE | EAT YOUR BOOKS
Plum & almond marzipan galette from Jamie Magazine, January 2014 (#45) (page 63) Shopping List; Ingredients; Notes (0) Reviews (0) ground cinnamon; Demerara sugar; …
From eatyourbooks.com


PLUM-MARZIPAN GALETTE | RECIPE | DESSERTS, LOW CAL DESSERT, PLUM …
Nov 19, 2015 - Plum-Marzipan Galette. Nov 19, 2015 - Plum-Marzipan Galette. Pinterest. Today. Explore. Log in. Sign up. Explore • Food And Drink • Special Diet • Healthy Recipes • Skinny Meal Recipes. ...
From pinterest.co.uk


PLUM AND MARZIPAN CRUMBLE GALETTE | RECIPE | FOOD, FOOD BLOG, …
Sep 30, 2014 - Hey guys! I’m going to keep today’s post short and sweet, since I’m still recovering from the events and festivities of Feast Portland. For those of you who followed along on Twitter and Instagram, thanks so much for putting up with my festival updates and pictures! I know it’s probably not the funnest to see […]
From pinterest.com


PLUM GALETTE - OH SWEET BASIL
2020-09-15 Separate the egg yolk and egg white in two separate bowls, beat the egg white and brush egg white over the surface of the dough leaving 1 - 1.5” border. Refrigerate pie dough. Discard the plum juice. Mix the plums with the rest of …
From ohsweetbasil.com


PLUM GALETTE - THE INSUFFICIENT KITCHEN
2019-10-18 The crumble is a component of Amanda Hesser’s Plum Tart recipe, from A New Way To Dinner. If I’d read the recipe carefully, I’d have used it all up when I baked her tart. Don’t follow my bad example. Preparation time: the crust needs an hour to chill. The galette needs 30-40 minutes baking time. For the crust: 2 1/2 cups/315 grams AP flour
From theinsufficientkitchen.com


PLUM AND MARZIPAN CRUMBLE GALETTE | RECIPE | FOOD, GALETTE, …
Sep 25, 2014 - Hey guys! I’m going to keep today’s post short and sweet, since I’m still recovering from the events and festivities of Feast Portland. For those of you who followed along on Twitter and Instagram, thanks so much for putting up with my festival updates and pictures! I know it’s probably not the funnest to see […]
From in.pinterest.com


TWO SUMMER FRUIT GALETTES: CHERRY RICOTTA AND PLUM WITH ALMOND …
2020-07-13 1 cup/130 g cherries, pitted. 1 tablespoon vanilla. 2 tablespoons sugar (to taste) egg wash, for the top of galette. flour, for the countertop and rolling pin. Preheat the oven to 425F/220C. Line a large baking sheet, or round pizza pan, should you have one, with baking parchment or a silicon mat.
From theinsufficientkitchen.com


PLUM AND MARZIPAN CRUMBLE GALETTE | RECIPE | BAKING BLOG, SICILIAN ...
Jan 14, 2016 - Hey guys! I’m going to keep today’s post short and sweet, since I’m still recovering from the events and festivities of Feast Portland. For those of you who followed along on Twitter and Instagram, thanks so much for putting up with my festival updates and pictures! I know it’s probably not the funnest to see […]
From pinterest.com


PLUM & RASPBERRY GALETTE - RECIPE - FINECOOKING
Preparation. Adjust an oven rack to the center position and heat the oven to 400°F. Combine the crushed amaretti and the flour and set aside. Cut each plum in half, remove its pit, and cut the flesh into 1/4-inch-thick slices. Cover a baking sheet, …
From finecooking.com


RECIPE: GALETTE WITH PLUMS AND MARZIPAN STEP BY STEP WITH …
Meanwhile, remove the pips from the plums and cut each plum into 6 slices. Place in the pan along with the sugar and cinnamon. Cook for 5 minutes on high heat, stirring constantly until the plums are browned. Grate marzipan on top of shortcrust pastry. Then sprinkle with ground almonds. Top with the plums. Pour over the syrup that formed.
From handy.recipes


APPLE MARZIPAN GALETTE RECIPE | MYRECIPES
Place marzipan on top of dough. Step 3. Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture).
From myrecipes.com


PLUM & MARZIPAN GALETTE WITH ALMOND PASTRY | CRUSH MAGAZINE
Apr 30, 2020 - We whip up a beautiful Plum & Marzipan Galette with Almond Pastry that is a feast on the eyes and taste buds. Apr 30, 2020 - We whip up a beautiful Plum & Marzipan Galette with Almond Pastry that is a feast on the eyes and taste buds. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


Related Search