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Plum Galette
Ann Reed
Plum Galette

The beauty of plums becomes all the more evident when they are displayed in a galette. Accompanied by sweetened Armagnac crème fraîche, this one makes a wonderfully sophisticated dessert.

Ingredients

[ingredients]

Pastry dough for a single-crust pie

2 tablespoons semolina flour

8 tablespoons granulated sugar

5 large red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges

1 tablespoon confectioners sugar

3/4 cup creame frache or sour cream

1 tablespoon Armagnac or Cognac (optional)

Special equipment: parchment paper

[/ingredients]

Directions

[directions]

  1. Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
  2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
  3. 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.
  4. 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.
  5. 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. Cool to warm or room temperature, about 30 minutes.

[/directions]