September 10th, 2009

Plum Galette/Plum Crumble

Double

Trouble

In my neck of the woods, plums are having their swan song. They’re abundant and cheap, and they, like summer, are on their way out. I like to give them a proper send off — by eating as many as possible in as short a period of time as possible. I find it’s easier to do that if I cook them and then bake them. And I find it’s cheapest when I cook down a bunch of plums in a fitting dressing, and then bake them two ways.

There are so many names for fruit pastries: tart, galette, pie, buckle, crumble, crisp. They do have a few things in common, not the least of which is that they all taste delicious, at least when made right. They can also be atrocious, when made wrong. I believe I make them right. In fact, I’m sure of it. To make them right, you only need follow a few simple guidelines. But, as always, you should personalize and customize your fruit pastry to your tastes. Pick a different fruit altogether, if you like (just be sure to peel it if it has a thick skin like an apple does). Add some fresh lemon juice to the filling, if you go for that sort of thing. Play with it. And I’ll show you how to take the fruit filling and use it in a galette (a rustic tart) and a crumble. You’ll be kind of tired and a little cranky when you’re done, but really quite proud and sweet-smelling.

Plum Filling
Ingredients
6 or 7 medium sized fresh plums, sliced 1/8″ thick (skin on)
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

1. Place all ingredients in a medium-sized pot, and cook over medium-high heat. Stir frequently, and cook until the mixture coats the back of a spoon. It will still be rather wet, but be patient, my young friend. The mixture will dehydrate to the perfect consistency when it bakes in either the galette or the crumble.

2. Set aside the plum filling and allow it to cool. In the meantime, let’s keep busy…

Galette Pastry Crust
Ingredients
1 1/4 cups all purpose gluten free flour
1/2 teaspoon xanthan gum
1/3 cup confectioners’ sugar
1/4 teaspoon kosher salt
1 stick unsalted butter, diced and kept very cold
About 1/2 cup ice water
2 tablespoons milk

1. Add all the ingredients except the butter to a large nonreactive bowl and whisk them to combine them well. Add the diced butter and cut it in with either two knives or a pastry cutter until the mixture resembles peas. Add the ice water, a tablespoon at a time, and press the crumbs together until the pastry begins to come together into a ball of dough.

2. Wrap the pastry dough in plastic wrap and refrigerate for at least 30 minutes.

3. Preheat the oven to 400 degrees. Grease or line a baking sheet and set it aside.

4. When the pastry dough is well-chilled, on a lightly floured surface, roll it into a round, about 1/8″ thick. Place the rolled out dough on the baking sheet. Spoon half the cooled plum filling in the center of the round and spread out the filling until it reaches about 1 1/2″ from the edge all around. Fold the edges toward the middle of the pastry, pleating them in one direction all around.

5. Brush the edges of the pastry with the milk. It will help them brown. Chill the galette for about 15 minutes in the refrigerator. It will ensure a flaky pastry.

6. Bake for about 25 minutes, until the filling is bubbling and the edges are golden.

Don’t rest on those laurels. We’ve got a plum crumble to make.

Plum Crumble Topping
Ingredients
1 stick unsalted butter, at room temperature
1/3 cup brown sugar
1/4 cup granulated sugar
1 cup all purpose gluten free flour
1/2 teaspoon xanthan gum
1/8 teaspoon kosher salt

1. Preheat the oven to 375 degrees. Grease a 9″ pie plate and set it aside.

2. Blend the butter and sugars until creamy. Add the flour, xanthan gum and salt and mix with a fork until coarse crumbs form.

2. Spoon the other half of the plum mixture into the prepared pie plate. Sprinkle the crumb topping evenly over the top.

3. Bake for approximately 30 minutes, until the filling is bubbling and the topping has browned a bit.

I need a nap. Right after I eat some plum pastry…

Warmly,
Nicole

 Posted In : GF Blue Plate Specials (Recipes)
  Posted By : Nicole