Best Bavarian Style Plum Galette Recipe 455 Recipes

Bavarian Style Plum Galette Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 9

1 pie crust
1 pound of Italian Prunes (or Stanley plums)
1/4 cup sugar
2 teaspoons cinnamon
3 tablespoons flour (or tapioca or fruit filling thickener of your own choice)
fig jam (or apricot jam)
2 pats butter, cut into small cubes
1 egg with a little water, well beaten for an egg wash
Turbinado or regular sugar

Steps:

Preheat the oven to 350°F. Pit and slice the plums into bite-sized slices. In a bowl, sweeten the plums with sugar and cinnamon-- adjust to your taste. The plums can be a little tart. I use a pie filling enhancer from King Arthur, but you can use tapioca or flour if you prefer, to thicken the filling. On a baking sheet, lined with parchment paper, set the pie crust and add an even layer of jam, leaving a 1 1'2" border. Layer the plums on top and dot with butter. Brush the pastry edge with the egg wash and sprinkle with sugar. Bake at 350°F for about 25 minutes, or until golden brown. Cool until slightly warm and enjoy with fresh whipped cream or even ice cream. Fold the crust over, to create a "rustic" edge.

Plum Galette image

Yield Makes 8 servings

Number Of Ingredients 9

Pastry dough for a single-crust pie
2 tablespoons semolina flour
8 tablespoons granulated sugar
5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges
1 tablespoon confectioners sugar
3/4 cup crme frache or sour cream
1 tablespoon Armagnac or Cognac (optional)
Special Equipment
parchment paper

Steps:

Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
While galette cools, stir together crme frache, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.

Plum Galette image

Provided by Martha Stewart

Number Of Ingredients 10

1/2 recipe Pate Sucree for Pies and Galettes
1 tablespoon turbinado sugar, plus more for sprinkling
1 tablespoon all-purpose flour, plus more for work surface
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 cups pitted plums, sliced 1/4-inch thick (about 5 medium)
1/2 teaspoon lemon zest
1 tablespoon unsalted butter, cut into small pieces
1 large egg

Steps:

Line a baking sheet with parchment paper or a nonstick baking mat.
Sprinkle a lightly floured work surface with 1 tablespoon turbinado sugar. Roll out dough to a 12-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees.
In a small bowl, mix together 1 tablespoon flour, granulated sugar, cinnamon, and nutmeg. In a large bowl gently toss together plums and zest. Sprinkle the flour mixture over plums; gently toss until evenly coated. Transfer plum mixture on top of dough, leaving a 2-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar. Bake until crust is golden brown and juices are bubbling, about 45 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.