Plum Galette
Description
Perfect with tea and coffee. Open tarts have always been considered the most beautiful, and an open plum galette turns out to be incredibly delicious and juicy! Be sure to prepare the crisp bottom layer—it becomes wonderfully aromatic after baking thanks to the nuts. If you use berries instead of plums, arrange them level with the dough, as they may slightly release juice during baking. You can optionally add a bit of cinnamon or nutmeg to the filling. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Cut the butter into cubes and place in the freezer for 15 minutes. Then, using a knife, mix the butter with the flour until it forms fine crumbs, without touching it with your hands.
- 2
Step 2
2. Transfer the crumbs to a bowl using a knife, add salt and sugar. Mix. Add cold water in small portions (2 tablespoons at a time) to the flour, lightly mixing the dough with your hands.
- 3
Step 3
3. As soon as the dough starts clumping together, wrap it in plastic wrap and shape into a ball. Refrigerate for 1 hour.
- 4
Step 4
4. Chop the roasted almonds with a knife, add sugar, one tablespoon of flour, and mix. Remove the pits from the plums and slice them thinly.
- 5
Step 5
5. Roll out the dough between two sheets of parchment paper to a thickness of about 0.7 cm (preferably using a round mold). Place the crispy layer in the center, top with plums, and carefully fold the edges of the dough over the filling.
- 6
Step 6
6. Brush the pie with a beaten egg yolk mixed with water and bake in a preheated oven at 200 degrees for 20-25 minutes. Decorate with powdered sugar.