No need to peel any fruit, nor meticulously arrange carefully cut fruit into concentric circles. I chose not to blind-bake the crust, and didn’t give the dough time to rest after pressing it into the pan: This is truly a lazy baker’s tart. (It’s okay if some of the juices leak from the tart onto the pan. Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown. (Anyone with fear of crust-rolling should be delighted!) While the galette chills, preheat the oven to 350F and set an oven rack in the center position. I pivoted, grabbed a 9-inch tart pan with a removable bottom, and pressed the dough into it: a perfect fit. Then, to jazz up the tarts filling, she adds two tablespoons of crème de cassis liqueur, which enhances the fruits flavor. Buckwheat does not have gluten, so the dough is not elastic enough to roll, even after resting an hour. I’d cut back the sugar and cornstarch - as I did with the wild berry galette - expecting success.īut when I tried rolling out the dough, it refused to hold together.Īha!, I thought. Buckwheat, I thought, would be particularly nice with those deep early autumn fruit flavors, so half the flour would be buckwheat flour (and the rest all-purpose flour). Thing is, I’m crazy about whole grains and ancient grains, and love to incorporate them in baking projects whenever possible. I had to make the galette oval, not round (to fit in the tiny oven!) but the wild blackberry galette was pretty damn wonderful! In fact, quick and easy as it was, it was one of the best tarts I’d ever made.Īnd so, when I returned home to Texas and wanted to make a lazy-person’s dessert featuring summer-into-fall blackberries and plums, I thought - naturally - of a galette. I reached for Melissa Clark’s excellent New York Times master recipe for Fruit Galette. I was looking for ease, didn’t want to make a pastry cream, and didn’t have a tart pan (or a rolling pin, or measuring tools, or a full-size oven) in Thierry’s mom’s kitchen. After picking our way into purple-fingered, mûre sauvage happiness - with about a kilo of wild blackberries as our prize - I thought, time to bake a galette. (I promise to make the story snappy and get right to the super-easy recipe.) On a recent trip to France, my husband Thierry and I lucked into a kilometers-long stretch of wild blackberry vines. Hard to imagine, then, that the enticing tart shown in the photo above is actually (ahem!) a failed galette. So crispy, in fact, you can pick up a slice of pie and eat it like a slice of pizza.If you know anything about galettes, you know that the free-form pastries are super-forgiving, nearly foolproof. I don't think my technique is a problem, but I feel like I'm either not using enough butter these days (see recipe) OR I'm perhaps using a touch too much water and it's resulting in a super crispy crust. I do it for the tarts.Īfter making two plum tarts, my conclusions are that, firstly, this plum tart is fantastic, and secondly, I need to practice making pie crust. 1 teaspoon baking powder Pinch of salt (optional) 2 eggs 24 halves pitted purple plums Sugar, lemon juice and cinnamon, for topping Add to Your Grocery List Ingredient Substitution Guide. See how I sacrifice my waistline for you and this blog? Now you probably understand why I destroy myself at the gym. Actually, using 2 tablespoons of tapioca starch yielded a pretty perfect tart! So I actually had to eat two tarts in the span of one week while working on this recipe. Mix, either by hand or with an electric mixer, until crumbly. I wound up with a tart that had the perfect set, with no starchy mouthfeel and no gummy texture. Combine the flour, walnuts, and sugar in a large bowl.
But actually, my "mistake" proved to be a smart move. The second time around, I thought I compensated with a little too much tapioca starch, using 2 tablespoons instead. Disclosure: As an Amazon Associate, I earn from qualifying purchases.
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