• Plum Crazy - 01

    From Dave Drum@1:3634/12 to All on Wed Aug 24 09:43:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Plum Galette
    Categories: Pastry, Fruits, Nuts
    Yield: 6 servings

    MMMMM---------------------------PASTRY--------------------------------
    2 c A-P flour
    1 ts Sugar
    1/4 ts Kosher salt
    12 tb (6 oz.) cold unsalted
    - butter; in 1/2" pieces,
    - divided

    MMMMM--------------------------GALETTE-------------------------------
    1 tb A-P flour
    1 tb Ground almonds
    1/4 c Sugar; divided, more for
    - sprinkling
    1 1/4 lb Ripe plums; unpeeled, halved
    - pitted, in 1/3" slices
    1 tb Unsalted butter; melted
    2 tb Plum jam; warmed (opt)

    MAKE THE DOUGH: In a large bowl, add the flour, sugar,
    and salt; stir to combine. Add half the cold butter and
    use your fingertips to work it into the dry ingredients,
    pinching the butter pieces until the mixture has the
    texture of coarse oatmeal. Add the remaining cold butter
    and quickly work it into the dough until the biggest
    clumps of dough are the size of large lima beans.
    Dribble about 1/2 cup ice water into the dough, a little
    at a time, tossing and mixing between additions. (Don’t
    try to dampen all of the dough evenly. It should look
    rather ropy and rough.) Stop adding water when there are
    still a few bits of dry flour remaining in the bottom of
    the bowl. Divide the dough into 2 equal pieces and
    flatten each into a 1" thick disk. Wrap each disk
    tightly with plastic and refrigerate for at least 2
    hours or up to 3 days.

    MAKE THE GALETTE: Place a rack in the lower third of the
    oven and set @ 400ºF/205ºC.

    Lightly flour a large sheet of parchment paper and a
    rolling pin. Retrieve and unwrap 1 disk of dough
    (reserve the remaining disk for another use) on the
    prepared parchment. Roll the dough out to an even
    14" round. In a large bowl, combine the flour, almonds,
    and 2 tablespoons sugar. Sprinkle the mixture evenly
    over the dough, leaving a 2-inch border. Arrange the
    plums over the filling in barely touching concentric
    circles, again leaving the 2-inch border. Sprinkle the
    plums evenly with 2-3 tablespoons sugar, depending on
    the sweetness of the fruit. Trim away most of the 2"
    border, leaving about 1/2" of dough. Fold the exposed
    border over on itself, crimping to make a narrow rim
    around the plums. Brush the rim generously with the
    melted butter, and sprinkle lightly with more sugar. Use
    the parchment to carefully slide the galette onto a
    large rimmed baking sheet. Freeze until the outer rim of
    dough is firm to the touch, about 10 minutes.

    Bake until the plums are tender, the juices are
    thickened and bubbly, and the crust is well-browned and
    caramelized at the edges, 40-45 minutes. Let cool on the
    baking sheet for 20 minutes. Using a thin offset
    spatula, loosen the galette from the parchment and
    carefully slide onto a cake stand or large flat plate.
    Glaze with jam, if desired, and serve warm.

    RECIPE FROM: https://www.saveur.com

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