Plum Galette

2017-08-04 18.23.43

For the dough

  • 1 ¼ cup All Purpose flour (King Arthur)
  • 1/4 teaspoon salt
  • 1 stick cold butter
  • 1/2 cup cold water
  • 2 Tablespoon sugar

For the filling

  • 6 ripe plums (about 1 lb.), rinsed and dried
  • 1/4 cup homemade or store bought apricot jam
  • 3 tablespoon sugar

To make the dough, mix together the flour, salt and sugar in a mixing bowl. Cut the cold butter into 1/2-inch pieces. Add the cubed butter to the dry ingredients and, cut in the butter until the butter pieces are approximately the size of dried lentils (about 1/8 inch), working quickly to avoid melting the butter. Form a well in the mixture and pour some of the cold water into the well. Begin to combine the water into the flour/butter mixture. Be careful not to overwork the dough at this stage. Add more water as needed until all of the dough is about the consistency of raw hamburger. Gather all the pieces of dough together, cover with plastic wrap, and refrigerate for at least 1 hour (or freeze for 20 minutes), up to overnight, to relax the gluten.Adjust an oven rack to the center position and heat the oven to 400°F. Cut each plum in half, remove its pit, and cut the flesh into 1/4-inch-thick slices. Cover a baking sheet, preferably without sides, with kitchen parchment.



On a lightly floured surface, roll the dough into a 15-inch round. Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet. Spread the jam over the dough evenly, leaving a 2-inch border without crumbs. Arrange the plums over the crumbs. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Sprinkle the entire crostata with the sugar.



Bake until the crust is browned and the fruit is cooked and tender about 40 min. Slide the crostata off the parchment and onto a cooling rack. Let cool for about 10 min. before slicing.

2017-08-04 18.23.40

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