4
1 rating

Plum Galette

"This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots or apples. The dough is buttery, flaky and very forgiving. And it comes together in 10 seconds in a food processor."

— FOOD & WINE Magazine; recipe contributed by Jacques Pépin

8
Servings
478
Calories Per Serving

Notes

Recipe adapted from the March 2013 issue of FOOD & WINE Magazine

Ingredients

For the pate brisee

  • 1 1/2 Cup all-purpose flour
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 Teaspoon salt
  • 1/3 Cup ice water

For the filling

  • 1/4 Cup plus 1/3 cup sugar
  • 3 Tablespoons ground almonds
  • 3 Tablespoons all-purpose flour
  • 2 1/2 Pounds large plums, halved, pitted, and cut into 1/2-inch wedges
  • 3 Tablespoons unsalted butter, cut into small bits
  • 1/2 Cup good quality plum, apricot, or raspberry preserves, strained if chunky and seeded

Directions

For the pate brisee

Put the flour, butter, and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.

Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400 degrees.

For the filling

In a small bowl, combine ¼ cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon of sugar.

Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.

Nutritional Facts
Servings8
Calories Per Serving478
Total Fat23g36%
Sugar39gN/A
Saturated14g69%
Cholesterol57mg19%
Protein5g9%
Carbs65g22%
Vitamin A205µg23%
Vitamin C15mg25%
Vitamin D0.4µg0.1%
Vitamin E2mg9%
Vitamin K11µg14%
Calcium30mg3%
Fiber3g13%
Folate (food)19µgN/A
Folate equivalent (total)88µg22%
Folic acid41µgN/A
Iron2mg9%
Magnesium24mg6%
Monounsaturated7gN/A
Niacin (B3)2mg11%
Phosphorus73mg10%
Polyunsaturated1gN/A
Potassium291mg8%
Riboflavin (B2)0.2mg13.1%
Sodium83mg3%
Sugars, added24gN/A
Thiamin (B1)0.3mg17.1%
Trans0.9gN/A
Zinc0.4mg3%