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 Plum Galette covered with Glaze Recipe
Fragrant, beautiful, with a thin, very delicate and crispy dough, plum sourness and shiny plum glaze Galeta ("PLUM GALETTA") — only such epithets can be chosen for this miracle cake of French cuisine!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 75 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Dough: Mix together flour, salt and 20 g of sugar Cut 125 g butter into small pieces. Add the apple cider vinegar to the ice water and mix.
    Dough: Mix together flour, salt and 20 g of sugar Cut 125 g butter into small pieces. Add the apple cider vinegar to the ice water and mix.
  2. Put the butter in a blender together with the flour mixture and whisk until crumbs form.
    Put the butter in a blender together with the flour mixture and whisk until crumbs form.
  3. Mix vinegar with ice water, add to the flour crumbs and beat to make the dough into a lump.
    Mix vinegar with ice water, add to the flour crumbs and beat to make the dough into a lump.
  4. Roll the dough into a ball.
    Roll the dough into a ball.
  5. Wrap in plastic wrap and spread in the form of a tortilla, send it to the refrigerator overnight (for at least 3 hours).
    Wrap in plastic wrap and spread in the form of a tortilla, send it to the refrigerator overnight (for at least 3 hours).
  6. Filling: Cut the plum into pieces, leaving 2 parts uncut.
    Filling: Cut the plum into pieces, leaving 2 parts uncut.
  7. Remove the dough from the refrigerator and roll it out, placing it between two sheets of baking paper, sprinkled with flour, in a circle with a diameter of 32 cm.
    Remove the dough from the refrigerator and roll it out, placing it between two sheets of baking paper, sprinkled with flour, in a circle with a diameter of 32 cm.
  8. Trim the edges. Place the rolled dough in the refrigerator for 15 minutes directly on baking paper. Roll out a portion of biscuits from the scraps.
    Trim the edges. Place the rolled dough in the refrigerator for 15 minutes directly on baking paper. Roll out a portion of biscuits from the scraps.
  9. Take the dough out of the refrigerator and put it directly from the paper on a baking sheet, sprinkle the dough with 15 g. Sprinkle the plum slices with sugar overlapping each other and sprinkle them with 25 g of sugar, leaving a little on the side. Don't worry, there is a lot of pectin in the plum, and when mixed with sugar, it will gelatinize quickly, the juice will not flow out.
    Take the dough out of the refrigerator and put it directly from the paper on a baking sheet, sprinkle the dough with 15 g. Sprinkle the plum slices with sugar overlapping each other and sprinkle them with 25 g of sugar, leaving a little on the side. Don't worry, there is a lot of pectin in the plum, and when mixed with sugar, it will gelatinize quickly, the juice will not flow out.
  10. Carefully shape the sides.
    Carefully shape the sides.
  11. Brush them with 15 g of melted butter and sprinkle with the remaining sugar. Bake in a preheated 180 degree oven for 45 minutes.
    Brush them with 15 g of melted butter and sprinkle with the remaining sugar. Bake in a preheated 180 degree oven for 45 minutes.
  12. Plum glaze: Grate two plum seeds, pour 100 g of sugar and do not interfere. P.S. For me, this glaze was a discovery! I decided for myself-I will use this technique when baking fruit cookies with apricots and apples!
    Plum glaze: Grate two plum seeds, pour 100 g of sugar and do not interfere. P.S. For me, this glaze was a discovery! I decided for myself-I will use this technique when baking fruit cookies with apricots and apples!
  13. Put it on the fire (I cooked in the microwave) and cook for 7 minutes. We pass it through a sieve, we will not need the pulp.
    Put it on the fire (I cooked in the microwave) and cook for 7 minutes. We pass it through a sieve, we will not need the pulp.
  14. Let the finished sponge cake cool for 10 minutes and brush liberally with plum glaze.
    Let the finished sponge cake cool for 10 minutes and brush liberally with plum glaze.
  15. It is better to serve warm (you can reheat in the oven) with a ball of ice cream, whipped cream or cream cheese.
    It is better to serve warm (you can reheat in the oven) with a ball of ice cream, whipped cream or cream cheese.
  16. Piece! Enjoy your meal.
    Piece! Enjoy your meal.
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