Best Santa Rosa Plum Galette Recipes

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PLUM TART



Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
  • Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
  • Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

BAREFOOT CONTESSA'S PLUM TART



Barefoot Contessa's Plum Tart image

Make and share this Barefoot Contessa's Plum Tart recipe from Food.com.

Provided by Juenessa

Categories     Tarts

Time 1h

Yield 1 9 1/2 inch tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
1 egg yolk
2 lbs plums (firm, ripe Italian prune plums, pitted and quartered lengthwise)

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the flour, walnuts, and sugar in a large bowl.
  • Add the butter and the egg yolk.
  • Mix, either by hand or with an electric mixer, until crumbly.
  • Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
  • Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches
  • Sprinkle the rest of the crumb mixture evenly over the plums.
  • Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
  • Remove from the oven and cool for 10 minutes.
  • Remove from the pan and transfer the tart to a flat plate.
  • Serve warm or at room temperature.
  • **Cooling time is not included in cooking time.

Nutrition Facts : Calories 3794.7, Fat 204.5, SaturatedFat 94.9, Cholesterol 555.2, Sodium 97.2, Carbohydrate 467.8, Fiber 25.3, Sugar 252, Protein 49.4

SANTA ROSA PLUM GALETTE



Santa Rosa Plum Galette image

Provided by Melissa Clark

Categories     dinner, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 16

1 cup plus 1 tablespoon cake flour
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
8 ounces (1 package) cream cheese, chilled and cut into small pieces
1 1/4 cups (4 ounces) blanched, sliced almonds
1/2 cup plus 1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, softened
3 large eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
10 ripe Santa Rosa plums, pitted and sliced
Demerara sugar for sprinkling
Whipped creme fraiche or vanilla ice cream

Steps:

  • To prepare dough, in a food processor, combine flours, sugar and salt and pulse a few times. Add butter and cream cheese. Process until mixture just comes together. Turn dough onto a piece of plastic wrap, press it into a disk, wrap it well and refrigerate until chilled, at least 2 hours or overnight.
  • Heat oven to 375 degrees. Cut dough into 8 equal pieces. Roll each piece between sheets of plastic wrap into 1/8-inch-thick rounds (about 6 inches in diameter). Place pastry rounds on one or two baking sheets that have been lined with parchment paper or nonstick liners. Chill rounds while preparing filling.
  • For filling, in a food processor, combine almonds with 1 tablespoon of sugar. Pulse until mixture becomes a fine meal (avoid over-processing). Add butter, 2 eggs, flour, vanilla and salt and process until combined.
  • In a bowl, beat remaining egg with 1 tablespoon water. Brush this egg wash over prepared pastry rounds. Spoon about 2 tablespoons almond filling in center of each pastry round and spread it to within 2 inches of the edge. Arrange plum slices in a spiral over filling. Sprinkle raw sugar generously over plums. Fold edges of tart dough up over edges of plums. Dough will overlap.
  • Bake tarts until pastry is golden brown, about 18 to 20 minutes. Serve warm with whipped creme fraiche or vanilla ice cream.

Nutrition Facts : @context http, Calories 737, UnsaturatedFat 21 grams, Carbohydrate 56 grams, Fat 54 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 29 grams, Sodium 245 milligrams, Sugar 25 grams, TransFat 1 gram

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