PLUM-MARZIPAN GALETTE
Provided by Marge Perry
Yield Serves 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°. Coat a large rimmed baking sheet with cooking spray. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve.
PLUM GALETTE
This plum galette is a sweet addition to any dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
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.
PLUM GALETTE
Steps:
- Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice). With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you've formed a circle roughly 10-inches in diameter and about 1/4-inch thick. Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking. Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin. Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes.
- Preheat the oven to 350 degrees F.
- Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside. Brush the dough with the beaten egg and sprinkle with more sugar. Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour. Remove from oven and allow to cool slightly on a baking rack. If using, sprinkle with the toasted almonds.
- When the galette is no longer hot to the touch, slide onto a cake plate or pedestal. Serve warm or at room temperature.
- In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing. Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass. Turn the dough out onto a clean surface and gather it up into a loose ball. Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball. Repeat with the remaining dough until all the smooshed dough is in a single ball. Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight.
- Yield: 1 tart shell
- Prep Time: 15 minutes
- Cook Time: none
- Inactive Prep Time: 30 minutes
- Ease of preparation: intermediate
APPLE MARZIPAN GALETTE
Make and share this Apple Marzipan Galette recipe from Food.com.
Provided by swissms
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
- Combine apple, 1/2 cup sugar, flour, 1/4 t. almond extract, lemon juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425°F for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
- Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 t. almond extract. Drizzle over galette.
Nutrition Facts : Calories 231.8, Fat 7.9, SaturatedFat 1.2, Sodium 173.2, Carbohydrate 40, Fiber 1.8, Sugar 26.3, Protein 1.3
PLUM GALETTE
Categories Dessert Bake Plum Cognac/Armagnac Fall Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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 AND ALMOND GALETTE
The almond filling enhances the taste of the plums in this rustic free-form tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 8
Steps:
- In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.
- Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.
Nutrition Facts : Calories 452 g, Fat 27 g, Fiber 2 g, Protein 6 g
More about "plum marzipan galette recipes"
PLUM AND MARZIPAN CRUMBLE GALETTE » HUMMINGBIRD …
From hummingbirdhigh.com
Reviews 17Estimated Reading Time 6 mins
- Combine 1 cup all-purpose flour, 1/4 cup cornmeal, 1/2 teaspoon kosher salt and 1/2 teaspoon granulated sugar in the bowl of a food processor. Pulse several times to combine, before adding 1/2 cup cubed cold unsalted butter. Process until the mixture resembles coarse meal, about 10 seconds — at this point it's actually desirable to have a couple pea-sized butter cubes in the mixture. Anything beyond that will make your dough a little hard to work with. With the machine running, pour 1/4 cup ice water through the feed tube in a slow steady stream, until the dough just holds together. DO NOT PROCESS FOR MORE THAN 30 SECONDS, or your dough will be over-kneaded and hard to work with!
- Break the 5 ounces marzipan into small pieces and place in the bowl of a food processor. Pulse a few times, before adding 2 tablespoons almond meal through the feed tube, pulsing to blend. Continue pulsing and add 1 tablespoon cold butter and 1 tablespoon granulated sugar. DO NOT PROCESS FOR MORE THAN A FEW SECONDS AT A TIME — stop pulsing when the crumble is in pea-sized clusters.
PLUM & MARZIPAN GALETTE WITH ALMOND PASTRY | CRUSH …
From crushmag-online.com
10/10 (1)Category BakingServings 8
PLUM GALETTE RECIPE - JACQUES PéPIN - FOOD & WINE
From foodandwine.com
PLUM GALETTE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PLUM GALETTE - ONCE UPON A CHEF
From onceuponachef.com
PLUM-MARZIPAN GALETTE RECIPE | SELF
From self.com
Servings 12Calories 176 per servingEstimated Reading Time 30 secs
BEAUTIFUL, LOW-CAL DESSERTS FANCY ENOUGH FOR GUESTS | SELF
From self.com
MARY'S GALETTE RECIPE | PBS FOOD
From pbs.org
20 GALETTE RECIPES THAT ARE AS EASY AS PIE - INSANELY GOOD
From insanelygoodrecipes.com
PLUM-MARZIPAN GALETTE | RECIPE | GALETTE, MARZIPAN, PIE CRUST DOUGH
From pinterest.com
PLUM-MARZIPAN GALETTE | RECIPE | GALETTE, GALETTE RECIPE, MARZIPAN
From pinterest.com
PLUM AND MARZIPAN CRUMBLE GALETTE - GOOGLE DOCS
From docs.google.com
RECIPE: GALETTE WITH PLUMS AND MARZIPAN STEP BY STEP WITH …
From handy.recipes
PLUM AND MARZIPAN GALETTE WITH ALMOND PASTRY | CRUSH
From crushmag-online.com
NIGEL SLATER’S PLUM AND MARZIPAN CRUMBLE RECIPE - THE GUARDIAN
From theguardian.com
You'll also love