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Cinnamon(y), with tart plums so deep in color they look like ruby lipstick! The best galette you will ever make for multiple reasons. One, the plums are baked inside a cozy pecan crust.
Two, a stick of spicy cinnamon that not only gives more sweetness but a little spiciness as well.
Lastly, the secret ingredient I use that prevents a yucky soggy crust (corn starch). Shhhh… It’s our little secret. I am so excited. Let’s start by making the galette crust!
How to make the best Galette crust?
Can you believe that you can make this epic pecan crust in the food processor?! Well, ya can!
Important takeaways. When making any crust of sorts, make sure you start with really cold butter. Also, cut the butter into cubes. This will help the butter distribute throughout the flour more evenly when processing. These tips will result in a buttery flakey crust every time.
How do I keep my galette from getting soggy?
I know we see beautiful galettes all over the web. Pieces of fruit organized into rows one-by-one.
Ask yourself, do I really care more about beauty or flavor? I know I am defiantly team flavor. I don’t care how good it looks if the flavor is not there. Chances are, If I do not crave that dish, I will less likely make it again.
Why am I saying all this? Well my friends, most of the time when you see those gorgeous galettes, they are not precooking their fruits first.
When you do not precook the fruit, you don’t add a thickening agent. Without that thickening agent, you are left with a soggy crust because the juices from the fruit are too thin and make the crust soggy!
Lastly, always remember to always develop flavors before transferring the fruit to the oven to finish off.
Remember that secret I told you earlier? Well, it works! While cooking the plums, I like to add a cinnamon stick (Mexican cinnamon stick), sugar, and corn starch. The corn starch absorbs any liquid and creates a thicker jelly-like consistency that prevents the crust from becoming soggy :).
If you don’t have corn starch, use arrowroot flour, or regular all-purpose flour. Stay away from flours that have too much texture and or flavors like quinoa flour, banana flour, cornflour, or rice flour.
As you can see, there are no signs of excess juices running off the fruit.
There is something about a galette that makes me feel cozy. Perhaps, it’s the folded in crust that hugs the fruit.
The first sliccceee!!! Open up! gobble, gobble, gobble.
- Almond Flour Pumpkin Cake Balls
- German Chocolate Cake Dessert Truffles
- Almond Flour Chocolate Chip Cookies
FOR THE CRUST
- ½ cup pecans
- 1 cup all-purpose flour plus more for dusting and rolling
- ½ tsp kosher salt
- 1 tbsp sugar
- 4 tbsp butter cold, unsalted butter cut into cubes
- 3-4 tbsp ice-cold water
- 1 egg for brushing the crust before transferring it to the oven
FOR THE PLUM FILLING
- 8 small plums about 1 lb, seed removed and cut into thin slices
- 1 cinnamon stick
- 3 tbsp cane sugar
- 1 tbsp corn starch
- 1 tsp vanilla extract
- ¼ tsp kosher salt
MAKE THE CRUST
- Add all of the ingredients: pecans, flour, kosher salt, sugar, cold butter, and pulse until the pecans are crushed into smaller pieces.
- Add the ice-cold water to the processor 1 tbsp at a time while processing on low. Process until a large ball of dough forms.
- Wrap the dough in plastic wrap and refrigerate for 10 minutes. While the dough is chilling, let's make the plum filling.
MAKE THE PLUM FILLING
- In a large skillet over medium-low heat, add the sliced plums, cinnamon stick, sugar, vanilla, corn starch, and kosher salt. Mix and stir until all of the ingredients have meshed together and the plums have a shiny coating of plum sauce, about 10-15 minutes.
PUTTING IT ALL TOGETHER
- Preheat the oven to 375 °F.
- Beat one egg and set aside.
- Dust flour on a hard surface, and a rolling pin. Roll out the dough into a large circle (about 18 inches in diameter). It's ok if the edges are rustic and your circle isn't perfect. The handmade look is completely ideal for this dessert.
- After the circle is created, transfer it to a baking sheet (lined with parchment paper optional as long as you have a good nonstick pan).
- Transfer the plum filling right into the center avoiding the edges. Fold and shape the sides with your hands creating that beautiful galette look.
- Brush the edges with egg. Sprinkle on cane sugar. Transfer the galette to the preheated oven and bake for 25-30 minutes or until golden brown.
- Cooldown to room temperature before slicing.
- Enjoy with company!
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