Subj : Plum Crazy - 01
To   : All
From : Dave Drum
Date : Wed Aug 24 2022 09:44:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Help! I'm going through cherry cheesecake withdrawal.
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