Monday, August 12, 2013

Plum and Almond Galette


I spent the last week at home in Rochester visiting my parents, swimming in the pool, making and canning tomato sauce, and doing many other simple, lovely, and relaxing activities. As you know from all the What Mama's Cooking posts, my Mom is quite the force in the kitchen. One night we whipped up this delicious plum and almond galette. It felt rustic with a hint of lemon and almond flavor and a perfect balance of tart and sweet from the plums. Topped with some Ben and Jerry's vanilla ice cream, it was out of this world. I'm not sure where she found the recipe, but I've shared it below so you too can enjoy this delicious dessert. 

xx Molly

1 1/4 cups + 3 tbsp all-purpose flour, plus more for rolling
1/2 cup very cold unsalted butter, cut into 1/2 inch cubes
1/4 cup + 3 tbsp + 1/2 tsp sugar
1/2 tsp kosher salt
2-4 tbsp ice water
1/4 cup whole, skin-on almonds, toasted
5 to 6 firm plums, halved, pitted, and sliced 1/4 inch thick
zest of half a lemon (we used meyer lemons)
soy milk, for brushing

In a food processor, combine 1 1/4 cups flour, butter, 1/2 tsp sugar, and salt. Pulse until mixture resembles coarse meal. Add ice water, 1 tbsp at a time and pulse until dough is crumbly, but holds together when squeezed.  Do not overmix. Remove dough from food processor and shape into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tbsp sugar, and 2 tbsp of flour. Pulse until ground to a coarse meal.

Preheat oven to 350°F.  In a large bowl, toss the plums with 1/4 cup sugar, 1 tbsp flour and zest of half a lemon. Taste and add more sugar for desired sweetness and set aside. On a lightly floured surface, roll out dough to a 13-14 inch round, about an 1/8-1/4 of inch thick. Transfer to a parchment-lined cookie sheet and spread almond mixture over dough, leaving a two-inch border.  Spread and arrange plums on top of almond mixture. Fold and pleat edge of dough over fruit. Refrigerate for 20 minutes. Brush crust with soy milk wash and bake until crust is golden and underside is cooked through, about 70 minutes. Allow to cool before slicing.




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