Fall
Spiced Maple PlumĀ 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
- 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.
- 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.
- 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.
- 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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