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Print Recipe
Plum Galette covered with Glaze Recipe
Fragrant, beautiful, with a thin very delicate and crispy dough, plum acidity and shiny plum glaze Galeta ("PLUM GALETTE") — only such epithets for this miracle-French cuisine cake!
Cook Time 75 minutes
Servings
Ingredients
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Dough: Mix together flour, salt and sugar 20 g Butter 125 g cut into small pieces. Add in ice water Apple vinegar and stir.
    Dough:
Mix together flour, salt and sugar 20 g
Butter 125 g cut into small pieces. Add in ice water Apple vinegar and stir.
  2. Place the oil in a blender along with the flour mixture and break through to the formation of crumbs.
    Place the oil in a blender along with the flour mixture and break through to the formation of crumbs.
  3. Vinegar mixed with ice water add to flour crumb and punch to dough took a lump.
    Vinegar mixed with ice water add to flour crumb and punch to dough took a lump.
  4. Roll the dough into a ball.
    Roll the dough into a ball.
  5. Place in plastic wrap and spread in a flat cake, send overnight in the refrigerator (at least 3 hours).
    Place in plastic wrap and spread in a flat cake, send overnight in the refrigerator (at least 3 hours).
  6. Filling: Plum cut into pieces, leaving 2 pieces uncut.
    Filling:
Plum cut into pieces, leaving 2 pieces uncut.
  7. Get the dough out of the refrigerator and roll out placing between two sheets of baking paper sprinkled with flour, in a circle 32 cm in diameter.
    Get the dough out of the refrigerator and roll out placing between two sheets of baking paper sprinkled with flour, in a circle 32 cm in diameter.
  8. Trim the edges. Place the rolled dough for 15 minutes in the refrigerator directly on the baking paper. From scraps roll out a portion of the galette.
    Trim the edges. Place the rolled dough for 15 minutes in the refrigerator directly on the baking paper. From scraps roll out a portion of the galette.
  9. Remove dough from the fridge and straight from the paper place on a baking sheet, sprinkle the dough with 15 g. sugar Covered plum pieces overlapping each other and sprinkle them with sugar 25 g leaving little to the side. Do not worry, there is a lot of pectin in the plum and mix with the sugar it is quickly gelated, the juice will not flow out.
    Remove dough from the fridge and straight from the paper place on a baking sheet, sprinkle the dough with 15 g. sugar Covered plum pieces overlapping each other and sprinkle them with sugar 25 g leaving little to the side. Do not worry, there is a lot of pectin in the plum and mix with the sugar it is quickly gelated, the juice will not flow out.
  10. Carefully shape the sides.
    Carefully shape the sides.
  11. Grease them with melted butter 15 g and sprinkle with the remaining sugar. Bake in a preheated 180 degree ℃ oven for 45 minutes.
    Grease them with melted butter 15 g and sprinkle with the remaining sugar. Bake in a preheated 180 degree ℃ oven for 45 minutes.
  12. Plum glaze: Two plum trees to RUB on a grater, to fill with sugar 100 g and not to interfere. PS for me, this glaze was a discovery! Decided for themselves-d use this reception under baking fruit biscuits with apricot and apples!
    Plum glaze:
Two plum trees to RUB on a grater, to fill with sugar 100 g and not to interfere.
PS for me, this glaze was a discovery! Decided for themselves-d use this reception under baking fruit biscuits with apricot and apples!
  13. Put on fire (I cooked in microwave) and cook for 7 minutes. Pass through a sieve, the pulp we do not need.
    Put on fire (I cooked in microwave) and cook for 7 minutes. Pass through a sieve, the pulp we do not need.
  14. Ready to allow the biscuit to cool for 10 minutes and liberally lubricate with plum glaze.
    Ready to allow the biscuit to cool for 10 minutes and liberally lubricate with plum glaze.
  15. Serve better warm (can be heated in the oven) with a ball of ice cream, whipped cream or cream cheese.
    Serve better warm (can be heated in the oven) with a ball of ice cream, whipped cream or cream cheese.
  16. Piece! Bon appetit.
    Piece! Bon appetit.

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