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Little Plum Galettes

Plum galettes

Think of these charming desserts as individual rustic fruit pies. Pleating the edge of the crust over the filling give the galettes a pretty appearance. When pleating the dough, work quickly so your fingers don’t melt the butter in the dough, which will produce a tough crust.

Little Plum Galettes

Basic Pie Dough for a double-crust pie, divided into 2 disks

1⁄2 cup (4 oz./125 g) sugar, plus more for sprinkling

2 Tbs. cornstarch

1⁄4 tsp. ground cinnamon

1⁄8 tsp. salt

2 lb. (1 kg) plums, pitted and cut into small chunks (about 4 cups)

1 large egg beaten with 1 Tbs. heavy cream

 

Line 2 rimmed baking sheets with parchment paper.

 

On a lightly floured surface, roll out both dough disks into 12-inch (30-cm) rounds. Using a 6-inch (15-cm) cardboard circle and a small, sharp knife, cut out 3 or 4 rounds from each dough round. Press the scraps together and reroll to cut out more rounds. You should have a total of 8 rounds.

 

Place the dough rounds on the prepared baking sheets. Do not trim the edges of the dough.

 

In a small bowl, stir together the sugar, cornstarch, cinnamon, and salt. Place the plums in a large bowl, sprinkle with the sugar mixture, and toss to coat evenly.

 

Place about 1⁄2 cup (3 oz./90 g) of the plum mixture in the center of each dough round, leaving a 1-inch (2.5-cm) border all around. Fold the border up and over the filling of each tart, forming loose pleats all around the edges and leaving the centers open. Refrigerate the galettes on the baking sheets until the dough is firm, 15 to 20 minutes.

 

Meanwhile, place a rack in the lower third of the oven and preheat to 375°F (190°C). Lightly brush the top crust with the egg mixture (you will not use all of it). Sprinkle the crust with sugar. Bake the galettes until the crusts are golden and the juice around the plums has thickened, about 40 minutes. Let cool on the baking sheets on a wire rack for about 15 minutes before serving. Makes 8 galettes.

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Pear Galette

NOV-18_pear-galette-652x652

A rustic free-form tart, like this one with pears delicately fanned across a layer of frangipane, is a beautiful dessert for the fall table, and will impress your guests at any dinner party or after the Thanksgiving meal. If you like, you can garnish the galette with toasted sliced almonds or finely chopped candied ginger.

 

Pear Galette

For the frangipane:

1 1/2 cups (6 oz./185 g) sliced almonds

2/3 cup (5 oz./155 g) sugar

1/4 tsp. kosher salt

2 eggs, lightly beaten

1 tsp. vanilla extract

1 tsp. almond extract

2 Tbs. unsalted butter, melted

3 firm but ripe pears, preferably Comice or Anjou

1 batch Basic Pie Dough

1 egg beaten with 2 tsp. water

1/4 cup (2 1/2 oz./75 g) apricot jam

Position a rack in the upper third of an oven and preheat to 425°F (220°C).

To make the frangipane, in a food processor, combine the almonds, sugar and salt and process until the
almonds are finely ground. Add the eggs, vanilla and almond extracts and melted butter and process until the mixture comes together. Set aside.

Cut the pears in half through the stem end and remove the cores with a melon baller. Slice the pears very thinly vertically, stopping 1/2 inch (12 mm) from the stem so the pear slices stay attached at the stem end.

On a sheet of parchment paper, roll out the pie dough into a round 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick. Trim off any ragged edges to make an even 12-inch (30-mm) round.

Evenly spread the frangipane over the dough, leaving a 2-inch (5-cm) border uncovered. Fan the pears in a decorative pattern on top of the frangipane, cutting the pear halves in half vertically if necessary to make them fit. Fold the edges of the dough up and over the filling, forming loose pleats all around the edge and leaving the center open. Using the sheet of parchment paper, transfer the galette and parchment to a rimmed baking sheet. Using a pastry brush, brush the edges of the galette with the egg wash.

Bake the galette until the pears are tender when pierced with a knife and the crust is golden brown, 50 to 55 minutes. Transfer to a wire rack to cool.

While the galette is cooling, in a small saucepan over low heat, warm the jam until it is liquefied. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the tart with a thin coating of the jam. Cut the galette into slices and serve warm or at room temperature. Serves 6 to 8.

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Puff Pastry Apple Galette

Puff Pastry Apple, classic, pastry, filling, desserts

A classic pastry filling used in many desserts, frangipane is typically made from almonds ground together with sugar and eggs, but here we put a different spin on it by using pistachios. The caramel sauce is an optional—but delicious—addition. You can either purchase it or make it from scratch.

 

Puff Pastry Apple Galette

 

1 sheet frozen puff pastry, about 10 by 14 inches (25 by 38 cm), thawed

1 1/2 cups (6 oz./185 g) pistachios, lightly toasted

2/3 cup (5 oz./155 g) sugar

1/4 tsp. kosher salt

2 eggs, lightly beaten

1 tsp. vanilla extract

1 tsp. almond extract

2 Tbs. unsalted butter, melted

4 large baking apples, such as Granny Smith, peeled, cored and thinly sliced

1/2 lemon

1 egg beaten with 2 tsp. water

Vanilla ice cream for serving (optional)

Purchased or homemade salted caramel sauce for serving (optional)
Preheat an oven to 350°F (180°C).
On a lightly floured work surface, roll out the puff pastry into a 16-by-14-inch (40-by-35-cm) rectangle. Carefully roll the pastry around your rolling pin and transfer it to a 9- or 10-inch (23- or 25-cm) ovenproof fry pan, pressing it gently into the bottom and up the sides of the pan. Refrigerate while you prepare the filling.

 

In a food processor, combine the pistachios, sugar and salt and process until the almonds are finely ground. Add the eggs, vanilla and almond extracts and the melted butter and process until the mixture comes together. Set aside.

 

In a bowl, toss the apple slices with the lemon juice to coat.

 

To assemble the galette, pour the frangipane into the pastry-lined pan and spread evenly. Arrange the apple slices evenly on top of the frangipane, overlapping them slightly. Fold the excess puff pastry back over the edges of the pan to form a rim or crimp the pastry decoratively. Brush the pastry with the egg wash.

 

Bake until the pastry is golden brown and the apples are tender, 40 to 45 minutes. Serve warm or at room temperature with a scoop of ice cream and salted caramel sauce on top. Serves 8.