Friday, 21 July 2017

Plum & Stem Ginger Galette


Making the most of seasonal fruits is the best way of making a great summer dessert. With plums being all around the shops and so many varieties to choose from, it was a no brainer for this dessert.

Galettes are a wonderfully rustic tart, made without a tin, leaving these great hand folded edges. Making a tart at home couldn't be any simpler, especially if you're travelling from place to place with little equipment.

I wanted this recipe to have an especially old fashioned almost country kind of feel. With this pastry recipe including oats, when baked it has this wonderful flavour you don't normally get with pastry. Combine that with some lovely fresh plums, stem ginger and a hint of cinnamon, it has a wonderful homely feel to it. Almost so much it's begging to be served with some custard.

When making the galette be sure to roll the pastry out even, around 3-4mm in thickness. Too thick or thin will have negative issues. When it comes to adding the fruit, ensure it's not piled up, you'll end up with cooked pastry and uncooked fruit. Don't let any of these points deter you, if you can get hold of any plums, most fruit will be wonderful in this, strawberries and peaches especially.

If you want to make your own stem ginger, check out my post here.

Recipe

Ingredients:                                                                                                                (Serves 4)

Pastry
150g plain flour
Pinch of salt
1/2 tsp baking powder
20g sugar
75g cold butter
25g oats
45-50g ice cold water

Filling
6 plums
1 piece stem ginger
1 tbsp caster sugar
Sprinkle of cinnamon
1 tbsp stem ginger syrup
10-15g butter

Method:
  • For the pastry, sift the flour, the salt, the baking powder and the sugar into a mixing bowl. Add the butter and using the tips of your fingers rub them together. Do this quickly so not to let the butter warm up. 
  • Add the oats and cold water. Mix together to form a smooth dough. Once made, wrap in cling film and rest in a fridge for 20-30 minutes.
  • Whilst the pastry is resting, cut the plums into 6 pieces, removing the stone. Either finely slice or chop the stem ginger, add to the plums with the sugar and toss together. 
  • Roll out the rested pastry on baking paper you will be cooking the galette on. Roll out till about 3-4mm thick. 
  • Arrange the plums on the rolled out pastry, arrange in a layered circle or how you'd like the finished article to look. Remember to keep quite a wide border. See the slideshow for an example. 
  • Fold over the pastry rim. Do it a section at a time so it has this lovely folded, crinkled look.
  • Carefully list on the baking paper, or slide the tray under. Drizzle the stem ginger syrup over plums. Add a sprinkle of cinnamon, followed by finely chopped pieces of butter.
  • Bake in a preheated oven at 185°C for 40-45 minutes. You're looking for beautifully golden edges.
  • Remove from the oven and leave to cool a little, before serving warm. Serve with a delicious scoop of ice cream.

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