Mirabelle plum galette
End of summer stone fruit tarts! I'm shedding a few tears just thinking about it. Where did the time go? I think I only made five tarts or pies this enter season!? This one, I have to share with you. Mirabelle plums can be a bit obscure, so truly use any stone fruit your little heart desires. These have a spritely tart side to them, which is why I added the sugar to taste and a little lemon zest to bring out this stone fruits natural flavors. Play with your flour ratios here if you'd like to live on the wild side. The hearty wheat flour is a fun contrast to the delicate plum, all sprinkled with a little extra demerara sugar for a pleasantly sweet, buttery crunch. Makes one 10-inch free-form galette.
|¾||CUP||all purpose flour|
|¾||CUP||whole wheat flour|
|1 ½||X||sticks unsalted butter, cubed and very cold|
|14||X||mirabelle plums, about 2 1/2 cups fruit|
|3||TBSPNS||demerara sugar, plus additional for garnish|
|1||TSPN||all purpose flour, scant|
Prepare the crust. In a food processor or large mixing bowl, combine the flours and the sugar.
Add the chilled cubes of butter, and pulse the mixture until butter is evenly dispersed, don't over mix.
Pour in the cold water and vodka, and pulse until flour mixture comes together in small, but moistened crumbs.
Transfer dough to a clean, lightly floured surface and quickly form the pastry into a disk. Wrap up in plastic wrap, then flatten the disk into an even uniform piece that will be easier to roll out later. Place in the fridge and chill for at least one hour.
Set the oven at 400 degrees, and line a baking sheet with parchment paper.
Slice the plums into about 1/2 inch wedges, and toss in a bowl with the demerara sugar, lemon zest, cinnamon, a pinch of salt, and a little sprinkle of flour. Let the mixture sit as the oven preheats, about 15 minutes.
While the fruit sits, roll out the pastry. Working quickly on a lightly floured surface, use a rolling pin to roll out the dough to about a 12 inch circle. The edges can be slightly uneven.
Transfer to the prepared baking sheet, and chill for an additional 10 minutes.
Once the rolled out dough has chilled, pile the fruit in the center, leaving about 1 1/2 inches of space to fold up the pastry over the plums and some of their juices.
Gently fold the pastry over the fruit, overlapping each fold slightly to avoid any large gaps on the sides, pressing gently to ensure the edges will stay in place.
Brush the exposed pastry dough with the beaten egg, and sprinkle entire tart with additional demerara sugar for garnish.
Place in the center rack of the oven, and bake for about 35 minutes, or until fruit is caramelized and bubbly, and the crust is golden brown.
Cool on a wire rack for about 15 minutes, serve warm or cover and slice when ready to enjoy.