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Plum Galette

  • servings: 8
Photography: James Baigre

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Ingredients

  • 1 tablespoon all-purpose flour, plus more for work surface
  • Pate Brisee
  • 1/2 cup finely ground toasted hazelnuts
  • 2 tablespoons light-brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 pounds (about 5) plums, sliced into 1/2-inch-thick wedges
  • 3 tablespoons granulated sugar
  • 1 large egg, lightly beaten
  • 1/2 cup plum or red-currant jam

Directions

  1. Step 1

    Preheat oven to 425 degrees.with rack in lower third. On a lightly floured work surface, roll out pate brisee to 1/8 inch thick. Trim edges to form an 18-by-16-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover middle of dough, leaving a 3-inch border all around.

  2. Step 2

    Arrange plums in rows on top, slightly overlapping the slices and alternating direction of each row. Sprinkle plums with granulated sugar. Fold dough to enclose edges; brush dough with egg wash. Chill 30 minutes in refrigerator.

  3. Step 3

    Bake 10 minutes. Reduce oven heat to 400 degrees. Bake until pastry is golden brown and plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over plum slices. Serve.

Source
Martha Stewart Living, September

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Reviews (6)

  • mwhistler 26 Jul, 2009

    have made this several times now- ALWAYS a success. The best part is that it is not too sweet...most reipes like this just pile fruit on top of sugar- with the almonds you get a delicious chemy texture and the fruit taste is not drwoned in sweetness

  • mwhistler 26 Jul, 2009

    have made this several times now- ALWAYS a success. The best part is that it is not too sweet...most reipes like this just pile fruit on top of sugar- with the almonds you get a delicious chemy texture and the fruit taste is not drwoned in sweetness

  • mom2joe 7 Aug, 2008

    Do you use the complete recipe for the Pate Brisee or only half like a pie would be????

  • mom2joe 7 Aug, 2008

    Do you use the complete recipe for the Pate Brisee or only half like a pie would be????

  • mom2joe 7 Aug, 2008

    Do you use the complete recipe for the Pate Brisee or only half like a pie would be????

  • mom2joe 7 Aug, 2008

    Do you use the complete recipe for the Pate Brisee or only half like a pie would be????