Don’t worry there is still bubbling juices happening just not enough to effect the texture of the crust. The almond mixture helps to soak up the jammy juices from the plums. The almond filling not only enhances the taste of the plums but it also prevents soggy pastry. The filling is simple and serves two purposes. This is completely optional and if you don’t have preserves to brush on I normally substitute with a little brush of honey. The recipe calls for brushing plum or apricot preserves or honey over the plums right out the oven to give them that gorgeous glazed look. Especially for this galette where they are sliced and fanned out a bit they give the finished dish a pretty look and color. I normally do not peel them for pies and galettes. The plums get naturally jammy in the galette. That is what I love about galettes - they are so versatile and also so forgiving. The crust or dough is easy to make and recommended but you can use store-bought dough if you want. This buttery pie filled with juicy plums crust enveloped dessert can be served as a brunch cake/pie or for dessert topped with vanilla ice cream or whipped cream. I can never resist a slightly tangy tart plum dessert. You will love them in this galette and also in my German Plum Cake with Streusel. They are one of those fruits that many people don’t particularly think of or love fresh but baked are totally irresistible. Plums are somewhat underrated but they shine in this tasty galette filled with soft and jammy plums. The dough is buttery, flaky and very forgiving and it comes together in no time in a food processor. The plums bake up beautifully in this galette but really any seasonal fruit will work like strawberries, rhubarb, peaches, cherries, apricots or apples. This simple rustic free form plum galette with an almond filling is the perfect way to enjoy plums.
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