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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.
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
- 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
- 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.