Plum Tart
Servings 1 tart
Ingredients
- 1 sheet puff pastry thawed
- 4 plums pitted and sliced thinly
- 1/4 cup granulated sugar
- 2 tbsp Messina Hof Blushing Angel
- 2 tbsp flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom optional
- 1/4 tsp ground nutmeg
- 1/4 tsp fresh thyme leaves
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1 tbsp butter cubed
- 1 egg whisked together with 1 tbsp of water
Instructions
- Prepare your plums by quartering them, removing the pit and then slicing each quarter in to three even slices. Place them in a large bowl.
- Add the sugar, Blushing Angel, flour, cinnamon, cardamom, nutmeg, thyme, and salt and toss gently until all of the plums are coated. They will start to become syrupy. Set aside.
- Preheat the oven to 400 degrees F.
- Place your puff pastry on a parchment lined sheet pan. Using a large bowl, place the bowl upside down on the puff pastry and trim around it, creating a circle.
- Place your plums in the center of the circle of dough and use a spoon to spread it out to about two inches from the edge. You can just pile them up in there or you can arrange them in a fan pattern starting from the center. Don’t let the plums cover the last two inches of the dough.
- Fold the edges of the dough towards the center, just covering the edges of the fruit and leaving much of the fruit exposed. If you have difficulty getting the dough to come up off the parchment, bend the parchment up and use a knife to assist you getting the dough off.
- Sprinkle the remaining 1/4 cup of sugar over the top of the exposed fruit.
- Drop the little cubes of butter over the top of the fruit.
- Brush the top of the crust with the egg wash, then sprinkle the crust with some sugar.
- Bake at 400 degrees for 30-35 minutes until it’s golden brown and the fruit is cooked.
- Remove from oven and carefully transfer the parchment paper with the galette to a cooling rack and let cool.
Notes
RECIPE BY: Ezekiel Reissig