Fall

Spiced Maple Plum Galette

by:
August  5, 2014
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Spiced Maple Plum Galette
  • Serves 12
Author Notes

Summer is filled with delicious fresh fruits. Plums are great to use in tarts or galettes since they keep their form and add a beautiful sweet but tart flavour. Plums come into season early August and stay through till September so this a perfect summer of early fall dessert. To add a sweet flavour to the tart fresh plums I seasoned them in a brandy maple cinnamon syrup, which allows the plums to get tender and soak up the warm spices. Once complete you are left with an unexpected but delicious Galette filled with a bright juiciness from the plums, sweet notes from the syrup and bourbon, and bold spices from the cinnamon.
—Ginene Hutchison

What You'll Need
Ingredients
  • Pie Crust *adapted from my Nana's Family recipe
  • 2 cups All Purpose Flour
  • 1/2 cup Corn Meal
  • 3 tablespoons Brown Sugar
  • 1 tablespoon Salt
  • 1/2 teaspoon baking powder
  • 1/2 pound Tenderflake Lard
  • 1 Egg, reserving half the egg white for brushing on the crust
  • 1 tablespoon vinegar
  • 3 tablespoons Cold water
  • Plum Filling
  • 4 cups Plums, deseeded and sliced 1/4" thick
  • 1/2 cup Brown Sugar
  • 1/2 cup Maple Syrup
  • 2 tablespoons Bourbon
  • 1 tablespoon Lime Juice
  • 1 teaspoon cinnamon, reserve some for dusting the Galette once cooked
  • 1 teaspoon Sugar for dusting the crust
Directions
  1. Place the flour, cornmeal, salt, baking powder and sugar in a food processor. Process for a few minutes to combine. Add the butter, and process until the mixture resembles coarse meal, about 3-4 minutes.
  2. Mix the vinegar and water then add to the mixture in a slow, steady stream, until the dough comes together. Turn the dough out onto a work surface. Divide in two parts, then wrap and refrigerate at least 1 hour before using.
  3. Heat oven to 425 degrees. In a medium bowl, mix together the plums, sugar, maple syrup, lime juice and bourbon, let sit for 20 mins to allow the flavours to be absorbed.
  4. Brush the crust edge with remaining egg white and sprinkle crust and fruit with 1 tablespoon sugar. Bake 20-22 minutes or until golden brown. Cool in pan before slicing and serving.
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