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Sunday, July 13, 2014

Blueberry Plum Galette



Well, do you know what happens when you pack away all of your pie and tart pans but feel the need to make a pie or tart?  You make a galette!  And let me tell you something...you must must must must must make this galette!  It was soooooo good.  Like I want to eat it forever good.  And as far as pie-like desserts go, this is a pretty good way to go.  This particular crust as only one stick of butter (that's actually not that bad for a pie crust I swear...most use shortening too), and the filling has only 1/4 cup of sugar.  So it's almost like you're eating a delicious, warm fruit salad...which you absolutely can not forget to top with some vanilla ice cream  ;)

Blueberry Plum Galette
recipe from Port and Fin

for the crust:
1-1/3 cup + 3 Tbsp all-purpose flour
1/4 tsp salt
2 tsp sugar
1 stick cold butter, cut into pieces
5 Tbsp ice water

for the filling:
3 cups blueberries
1 cup plum slices
1/4 cup sugar
2 Tbsp lemon juice
3 Tbsp flour
1 tsp cinnamon
1 egg beaten with 1 tsp of water

First, prepare the crust.  In a food processor, combine the flour, salt, and sugar.  Then add the butter and pulse until crumbly looking.  Then add the water and process until the dough forms.  Remove from the processor and form into a flat disk on a piece of plastic wrap, wrap, and allow to chill in the refrigerator for at least 30 minutes.

Preheat your oven to 425 degrees and then, in a large bowl, combine all of your filling ingredients and set aside.  Once your dough has chilled, remove it from the plastic wrap and roll it out into a 12-inch circle (or as circle-like as possible...I am too terrible at this for words, but it matters not.)  Place the dough on a parchment lined baking sheet and sprinkle with a thin layer of flour (this was supposed to prevent the fruit juices from leaking out of the bottom of the crust, but mine still did.)  Then pour the filling onto the dough, leaving about a 2-inch border which you can then fold over the filling starting in one spot and working your way around until it it a beautiful dough bowl of fruity goodness.

Brush the crust with the egg wash and place the galette in your preheated oven for 30-40 minutes (mine took exactly 40) until it is golden brown and ready to be devoured with a heaping scoop of vanilla ice cream - although you should probably wait for it to cool and set first.  Try your best.




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