If something makes me sad when the summer is over is that I will no longer have some of my favourite flavors available. So, I decided to say goodbye to summer with a delicious plum, almond and rum galette.
Most of the people I know, as the summer ends are running to the beach. But, there are also people like me who are looking ways to preserve their favorite summer ingredients before heading into autumn abundance. From tomato sauce, jams with raspberries and cherries to chutneys. Whatever you can imagine.
But let’s jump to the subject which is the plum, almond and rum galette. An easy, fast, delicious and delicate galette. This time I did not use the usual recipe for making the galette (you can see the recipe by clicking here), I added almonds to the mixture of the dough. The result was very interesting. The almond goes excellent with rum and the plums, but does not steal the show.
How to make the perfect galette
Galette can be easy to make, but like any recipe, galette also has its own secrets. So if you decide to make it then keep in mind the following:
- Temperature: The butter and the water must be cold. The water can be kept cold by adding some ice cubes. But what about the butter? Simple: Once sliced into small cubes, put it back in the fridge.
- Moisture: Moisture is very important for the mixture. We must be very careful about the amount of water. Most recipes calls a range of cold water tablespoons. So add one tablespoon at the time and be careful not to add more than needed.
Plum, almond and rum galette
Plum, almond and rum galette
For the dough
- 170 gr all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 120 gr toasted almonds
- 170 gr cold butter
- 2-4 tbsp ice-cold water
For the filling
- 400-500 gr plums
- 70 gr almonds
- 2 tsp rum
- 3 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 egg, beaten
- 1 tbsp brown sugar
Preparing the ingredients
- Cut the butter into cubes and put it in the refrigerator to keep it cold.
- Pre-heat the oven at 170* C degrees. Spread all the almonds (170 g of the tart and 70 of the filling) on a baking sheet and toast them for about 8-10 minutes. Let them cool down and then chop them into a blender. The almonds must be finely ground.
- In a small bowl, add some ice cubes and cold water. Set aside.
Making the piecrust
- In a large bowl add the flour, sugar, salt and almonds. Stir.
- Then add the butter and gently, with our hands, mix the butter with the flour until the dough is crumbly.
- Add the iced water, one tablespoon at the time, and mix with a fork. If the dough coheres when pressed together, it has enough water.
- Wrap the dough in a plastic wrap and refrigerate for at least one hour or preferably overnight. The dough can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.
Making the filling
- Dice the plums and add them to a big bowl.
- Add the almonds, rum, brown sugar and flour. If your plums are very juicy add a little more flour. Stir and set aside.
Assembling the galette
- Spread a baking on a pan and preheat your oven to 200* C.
- On a baking sheet roll out 2/3 of the dough into a large circle (30 cm diameter). If the dough is to cold, leave it for 10 minutes.
- Drop the filling onto the center of the dough and then spread it on the galette, leaving a 2’’ border of dough empty all around.
- Roll out the rest of the dough and cut 8 strips. Weave the strips into a lattice. Unfortunately I do not have any photos of the procedure but you can watch this video.
- Fold the edges up over the filling. Put the galette in the freezer for 15 minutes in order to hold its shape better when baking.
- Brush the edges and the lattice-top crust with a beaten egg. Sprinkle brown sugar over entire galette.
- Bake for 40-45 minutes or until it is golden brown.
So, this was my way in order to say goodbye to the summer. I can’t wait for autumn flavours; apples, mushrooms, bright orange pumpkins, hand-harvested nuts like walnuts, oh, someone has to stop me!