Plum Galette
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Semolina Flour8 tbsps
Granulated Sugar5 large
Black1 tbsp
Confectioners Sugar1 tbsp
ArmagnacDirections:
1
Put oven rack in middle position and preheat oven to 375°F
2
Line a large (17- by 12-inch) baking sheet with parchment paper
3
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round
4
Transfer to baking sheet
5
Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border
6
Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar
7
Fold in edge of dough to cover outer rim of plums, pleating dough as necessary
8
Bake galette, loosely covered with a sheet of foil, 40 minutes
9
Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more
10
Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush
11
Dust hot galette with confectioners sugar (sugar will melt and help glaze galette)
12
Cool to warm or room temperature, about 30 minutes
13
While galette cools, stir together crme frache, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved
14
Serve galette with Armagnac cream
15
Put oven rack in middle position and preheat oven to 375°F
16
Line a large (17- by 12-inch) baking sheet with parchment paper
17
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round
18
Transfer to baking sheet
19
Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border
20
Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar
21
Fold in edge of dough to cover outer rim of plums, pleating dough as necessary
22
Bake galette, loosely covered with a sheet of foil, 40 minutes
23
Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more
24
Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush
25
Dust hot galette with confectioners sugar (sugar will melt and help glaze galette)
26
Cool to warm or room temperature, about 30 minutes
27
While galette cools, stir together crme frache, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved
28
Serve galette with Armagnac cream