Grand Marnier

Prune Plum Galette

January 19, 2016
0 Ratings
Photo by Rebecca Firkser | Spices and Spatulas
  • Makes one ~10-inch galette
Author Notes

Galettes are beautifully imperfect desserts. While one can trim the dough to be an even circle, lay out each slice of fruit into a balanced twisty spiral, and painstakingly flute every two inches around said circle, I don’t recommend it. While flawless desserts are incredible to look at in an Vogue-airbrushing sort of way, I’m constantly drawn to rustic pastries. Fruit bubbles over the top and onto the sides of crust, chocolate oozes down the layers of a cake that leans slightly to the right. Some of the best food styling comes from just making the thing and placing it in a natural space. —Rebecca Firkser

What You'll Need
  • 1 batch of your favorite pie crust
  • 20-30 prune plums (about 2 pounds)
  • 1/4 cup
    2 tablespoons coconut sugar

  • zest of 2 clementines (or one large orange)
  • 1 tablespoon clementine or orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange flower water or 1 teaspoon Grand Marnier
  • 1-inch piece fresh ginger, grated
  • a few tablespoons AP flour
  • 1 pinch sea salt
  • 1 egg
  • 1 tablespoon cream or milk
  1. Make the crust: Make and chill the crust according to the directions. Instead of the egg white, mix a whole egg with cream or milk.
  2. Make the filling: Wash, halve, and pit the plums. Slices thinly and place in a large bowl. Add 1/4 cup sugar, zest, juice, extract, orange flower water/Grand Marnier, ginger, and 2 tablespoons flour and combine well. Set aside.
  3. Put it all together: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Turn the crust out onto a floured work surface and roll until you have about a 13-inch round (no need for perfection.) Carefully wrap the crust around the rolling pin and unroll onto the baking sheet. Mix 1 tablespoon of sugar and flour together and sprinkle it onto the center of the crust. Dump the fruit into the center, spreading it out evenly, but leaving an inch or two boarder. Fold the dough over the filling, fluting it every few inches to ensure no fruit leakage (brush the underside of the flute with cold water if they’re not sticking together.) Brush the crust with egg mixture and sprinkle with remaining tablespoon of sugar. Bake for 30-40 minutes, checking after 25. It’s done when the filling is starting to bubble and the crust is golden. If the crust starts to get too dark, tent with foil until the last 5-10 minutes.

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