from my wife’s blog Cocoa + Cotton
“A cask of the best brandy for the party and plum puddings” Anya Seton, Devil Water
Cinnamon spiced plum galette. Filled with all the delicious flavours of the season and paired with velvety vanilla ice cream for contrast, it makes for a winning finale to any supper. Mostly though I just love how rustic and simple it is to make.
Those who know us well know autumn has always been our favourite time of the year. I love every season here in England, but after summer’s sweet lethargy, there’s always something so refreshingly beautiful and infinitely restorative about the return of crisp cooler days, the nights drawing in, and the promise of winter as the landscape begins to change. The days shorten. The morning light is weaker. Cashmere socks and chunky knits come out. Red and gold leaves fall from the trees, and there’s the familiar crunch underfoot wherever you go. The gathering of logs for fire and the smoky smell on the breeze. Scented candles flickering on the mantlepiece. Mulled wine. Cinnamon. Pumpkin spice lattes. Family festivites with friends. Gingerbread men on the cooling rack prepped for the children to ice. Pumpkins. Apple puddings. Pears. Plums and flaky pastry. The heart-warming staples that mean autumn is here.
So if you’re hunting for autumn inspired recipes, it doesn’t come better than this. Casually wave away any concerns if you’ve not baked a tart before – this one doesn’t rely on precision at all. Far from it in fact – there’s nothing perfect about the finish because historically these tarts, baked without moulds, were a peasant French dessert, which did not aspire to be perfect. So if you’re nervous of lavish fruit tarts and want something a little more ‘rough and ready’ that still packs a punch with stunning flavours and a pretty finish, this is a perfect fit.
– Don’t be nervous of the pastry. Whatever you may have heard about pastry being complicated or ‘impossible’, this one’s incredibly straight forward – a real “no-fuss” recipe that is hard to go too far wrong with.
– In aid of the above, be sure to keep your butter and water cold. It helps create that beautiful flaky but tender texture
– Beyond those two, it’s pretty much just a case of hopping into your orchard, or a friend’s, or a farmer’s market to pick up some ripe plums. They should be everywhere right now in their many hued varieties. Personally I love these dark red plums we chose in this galette, but any type would work.
WHAT YOU’LL NEED
- baking paper
- pastry brush
- baking tray
- food processor (we used our trusty KitchenAid)
Cinnamon spiced plum galette: 6 servings
For the pastry:
- 185g plain flour
- 30g granulated sugar
- ½ tsp salt
- 115g butter, cold and cubed
- 60ml ice water
For the plum filling:
- 6 tart plums, pitted and sliced (about 500g)
- 70g sugar
- 1/8 tsp cinnamon
- 1 tsp lemon juice
- 1 tsp orange (or lemon) zest
- 1 tsp tapioca flour, or a tablespoon of plain flour (for thickening)
- 1 egg yolk
- 2 tbsp milk
*Coarse sugar to sprinkle before baking
Making the pastry:
- Add the flour, sugar and salt to a food processor. Pulse until combined.
- With the processor running, gradually add the cold butter until the mixture resembles coarse crumbs.
- Stream in the cold water. The dough should come together and pull away from the sides.
- Transfer the dough to a clean surface and shape into a disk. Wrap with plastic wrap and chill for 45 minutes.
Making the plum filling:
- Preheat the oven to 200C. Line a sheet pan with a piece of parchment paper.
- Combine the sliced plums with the sugar, cinnamon, lemon, and tapioca flour. Gently toss until well mixed. Let sit for about 20 minutes until the sugars are dissolved.
- Meanwhile, let the chilled dough sit out at room temperature for about 10-15 minutes until soft enough to roll out. Working on a floured surface to prevent sticking, roll out the dough to about a 12-inch circle.
- Transfer the pastry to the lined baking sheet. Arrange the plums in the center, leaving a 1-inch boarder. Fold the edges up and over the plum filling.
- Whisk together the egg yolk and milk to make an “egg wash”. Brush the edges with the egg wash and then sprinkle the coarse sugar on top.
- Bake your plum galette for 35 minutes, or until the edges are golden and the fruit is bubbling. Let cool for about 10 minutes before slicing. Serve with ice cream.