Best Pluot Lime Galette Recipes

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PLUOT GALETTES WITH APPLE MINT AND CALVADOS-LACED WHIPPED CREAM



Pluot Galettes with Apple Mint and Calvados-Laced Whipped Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups plus 3 tablespoons all-purpose flour
10 tablespoons plus 2 tablespoons cold butter, cut into pieces
1/2 teaspoon salt
1/4 to 1/3 cup ice water
1/4 cup almonds, ground in a food processor
1/4 cup granulated sugar, plus more for sprinkling on the pluots
2 1/2 to 3 pounds pluots (not too soft, not too firm), pitted and sliced
2 tablespoons chopped apple mint
2 eggs, beaten, for egg wash
Coarse turbinado sugar, for sprinkling
One 8-ounce jar plum preserves
1 cup heavy whipping cream
Superfine sugar, for sprinkling
Dash of calvados

Steps:

  • Preheat the oven to 425 degrees F.
  • Pulse together 1 1/2 cups of the flour, 10 tablespoons of the butter and the salt in a food processor. While pulsing, add just enough water for the dough to come together. Remove to a counter and knead a couple times. Wrap in plastic wrap and chill for 20 to 30 minutes.
  • Remove the dough from the fridge and cut into four pieces. Roll out into 10-inch rounds on floured parchment paper and slide onto parchment-lined baking sheets.
  • In a small mixing bowl, stir together the ground almonds, granulated sugar and the remaining 3 tablespoons flour. Sprinkle the mixture over the pastry rounds.
  • In a medium mixing bowl, sprinkle the sliced pluots with some granulated sugar and half of the apple mint and toss. Place the pluots in the middle of each pastry round and gently fold the pastry up and around the fruit. Brush the top and edges of the dough with some egg wash and sprinkle with turbinado sugar. Dot the pluots pieces of the 2 tablespoons butter.
  • Place in the oven and bake for 15 minutes, or until the crust is golden brown and the bottom is cooked through.
  • While the galettes are baking, melt the plum preserves in a small saucepot, just to soften. Brush the melted preserves on the crusts as soon as the galettes come out of the oven, and sprinkle with the remaining apple mint.
  • Whip the cream with an electric mixer. Add a sprinkle of superfine sugar and a dash of calvados and mix in.
  • Dollop the galettes with whipped cream and serve.

PLUM GALETTE



Plum Galette image

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

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.

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