It seems anyone with a garden in France has a plum tree. Plums exist in a variety of colors – yellow, green, blue, red and purple and they can be round or oblong. The most common plums in the French markets are Questsche, Mirabelle and Reine Claude, but there are many other varieties to be found throughout France. These palm size fruits come into season early summer and stay around until Toussaint, the end of October. Sometimes these fruits have a naturally occurring white film on their skin known as wax bloom or pruine in French, this substance is there to protect the fruit from heat and other environmental aggressions – its presence is a good thing, it means that the fruit hasn’t been over-handled. Plums can be made into jams, jellies, cobblers, brandies and even Chinese plum sauce but here, they fill a tart.
I like to use a combination of plums and blueberries, but if there are ripe figs in the market I might throw some of those in as well.
Ingredients
- Serves 6-8
- Tart Dough:
- 1-3/4 cup (about 225g) all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1-1/2 sticks butter (170 g), cut into 50 or pieces
- 1/4 cup (60 ml) ice water (approximately)
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- For the Fruit Filling:
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- Plums and other fall fruits, about a cup of each
- 1 cup (150 g) blueberries
- 1 cup (200 g) sugar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 tablespoons (30 g) butter melted
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Instructions
- Place flour, sugar and salt in a food processor. Pulse. Add the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add the ice water and pulse until the dough starts to clump together. If it doesn't, after a few seconds, add a few more drops of ice water until it does. Remove the dough from the food processor and dough and flatten into a disc. Wrap in plastic film and refrigerate for about 30 minutes.
- Preheat the oven to 375 degrees F.
- Roll out the tart dough between two sheets of floured parchment paper in a large circle.
- Transfer the parchment lined dough onto a baking sheet. Place the fruit and berries in the center of the crust, leaving a two-inch edge. Sprinkle the fruit with half the sugar and the spices. Pull up the edge of the dough to encompass some of the fruit – there should be a gap in the dough in the center. Brush the entire tart with melted butter and sprinkle with the remaining sugar. Place the tart in the oven and bake for about 40 minutes or until the crust is brown and the fruit is cooked. Let cool before serving.
3.1
https://www.charlottepuckette.com/recipes/a-rustic-plum-galette/
