Late Summer Plum Galette

August 25, 2017

 

The allotment gave a bounty of beautiful plums on my last visit and you will also see in the greengrocers and supermarkets big punnets of the deep red and purple fruits.  I wanted to make the most of them whilst they are in season and also wanted to make something that the kids can help with whilst they are on school holidays - which has been the theme of this blog this month.

 

Please don’t be put off making your own shortcrust pastry; it is simply a matter of whizzing all the ingredients in a food processor and an hour's chill time - that’s it! It tastes sooooo much nicer than you can buy in the shops.

 

I had a dozen small plums and so made a small galette. If you manage to find lots, then double the recipe quantities below.

 

Late Summer Plum Galette

 

250g plain flour

50g   icing sugar

125g unsalted butter, cold and cubed (plus additional 15g cold and cubed)

  1     large free ranged egg

  1     tbsp milk

 12    small plums, stoned and cut into halves

  3     tbsp ground almonds

  3     tbsp golden caster sugar

 

  • Preheat oven to 180ºC and line a large baking sheet with baking parchment

  • In a food processor add plain flour, icing sugar and 125g unsalted butter.  Whizz together until you have a fine breadcrumb texture.  Then, add the egg and milk and whizz again until the mixture comes together into a ball, wrap in clingfilm and leave in the fridge to chill for 30mins - 1 hour.

  • Roll the pastry out on a lightly floured surface into a rough circle.  

  • Sprinkle the ground almonds followed by 2 tablespoons of the golden caster sugar in the centre, leaving a 1 inch gap of pastry around the edge.  Lay the plum halves, cut side up, over the top of the ground almonds and sugar and then sprinkle with the final 1 tablespoon of sugar and dot about the remaining 15g of cubed butter.

  • Fold the edges of the pastry up and over the fruit, so that it makes a border of about an inch (this will leave some of the plums exposed)

  • Place into the preheated oven and bake for 15-20 minutes, or until the fruit is soft and bubbling and the pastry is lightly golden.

 

 

I will be sharing one more of the kid's summer recipe series next week, just before they head back to school.  I would love to see any of the recipes you have tried out this month, so don't forget to tag me on social media with #skymeadowbakeryblog

 

 

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