Flaky, tender pie crust, soft cinnamon plums and a scoop of vanilla ice cream make this Plum Galette a perfect cozy dessert.
If you are looking for a weekend dessert that is easy to prepare and tastes divine, this tart is made for you. Flaky, tender pie crust, soft cinnamon plums and a scoop of vanilla ice cream make this plum galette a perfect cozy dessert.
I love baking pies especially decorating them, but sometimes time is short and you have friends coming over. This recipe is full proof, so easy to make and perfect for those last-minute sweets that look good and taste amazing!
September arrived faster than I’ve expected (is it only me or this year flew so fast by?!) and I must admit autumn in Italy is beautiful. Hot summer days are over, sunshine is soft and morning breeze calls for warm coffee and soft sweaters. Finally, I can turn on my oven and bake all the desserts I want - lots of pie, soft biscuits and coffee cakes baking happens in this period!
Those who have followed my blog for some time now know that sweets are my thing. Baking is my relaxing therapy that works every time - it’s my way of releasing stress after a day of work and long to do tasks. And at the end of the day, there is always cake. 🙂
I use a lot of wholewheat, alternative flours in my baking and this plum tart has a spelt-rye flour combination that makes a perfectly rustic, flaky crust. Spelt flour is an ideal substitute for many recipes that call for all-purpose flour. I love adding small portions of rye flour to my biscuits and tarts too, as it gives somewhat moist, earthy flavor that goes so well with fruit in this recipe. Another ingredient that I love using for my pie crusts and biscuits is brown Muscovado sugar. It’s sandy texture and darker color will make your crust soft and rich in flavor, with a tone of caramel thanks to the natural molasses it contains.
If you don’t have either spelt nor rye flour at home, just substitute the whole quantity with all-purpose flour, but I strongly recommend you to try baking with alternative flours too. You will love it, I promise!
Plums are combined with unrefined light Muscovado sugar and cinnamon and left to soak all those great flavors and release juices. All you need to do is to cut them into even slices, cover in sugar and cinnamon and leave them aside until you make the crust.
Preparation time for this galette is much shorter compared to the pies, and you don’t need to worry about the looks. Galettes and tarts are beautifully imperfect and thus much easier to prepare. Make this tart until soft plums are still in season and let me know how it went.
Plum galette with whole grain crust
Marija Gvozdenovic
INGREDIENTS
Serves 8
Prep. time: 20 minutes
Baking time: 25 minutes
For the crust
250g spelt flour
70g rye flour
2 tbsp rolled oats
2 tbsp unrefined brown sugar (light Muscovado)
150g butter, cold from the fridge
80-100ml ice-cold water
FOR THE filling
10-12 soft plums (choose those that are not too ripe as it will be easier to cut them)
4 tbsp Muscovado sugar
1 tsp ground cinnamon
1 egg yolk for brushing + 1 tbsp rolled oats
METHOD
In a bowl, mix spelt, rye flour, rolled oats and sugar. Give it a stir and add chopped butter. Mix with your hands until combined and texture is sandy. Add water, a spoon at the time and knead the dough until you get a nice smooth lump (maybe you will need more or less water, depending on your dough. I usually use 8 tbsp). Put the dough in a plastic wrap and store in the fridge for at least 40 min.
Preheat your oven at 180 degrees Celsius. Prepare baking sheets and a flat baking pan.
Prepare your filling by washing your plums and slicing them. Place them in a medium bowl, together with sugar and cinnamon. Stir the ingredients, cover and leave aside until the plums release all the juices and soak up sugar and cinnamon.
Sprinkle some flour on your working surface and roll out your dough. Place plum slices in a circle, leaving 2-3 cm space until the edge so you can fold it easily. Fold the edges, brush them with the egg yolk and sprinkle with some rolled oats.
Bake for 25 minutes or until the edges of your crust are golden. Leave to cool down before serving. You can serve it mild with a spoon of vanilla ice-cream or a splash of vanilla custard.
