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During the summer I love to make pie and fruit tarts with seasonal fruit but as soon as fall rolls around rustic galettes are one of my favorite desserts to make.
They look like they take a lot of time to make, but he truth is they really are easy. The crust wraps around the fruit so you don’t have to fuss with a tart or pie plate. Just throw your fruits on the dough, wrap and bake! Super simple! You can even use store bought pie crust if you want to make it even simpler, but I always recommend making your own. 😉 There is something about making your own flaky crust and it only takes 5 minutes! Much quicker than running to the grocery store and buying store bought crust.
You can even make the dough in advance and keep it chilled in the refrigerator until ready to use. I have made many large galettes in the past but when I saw these mini plum galettes I just had to make them. A flaky buttery crust loaded with spiced plums and baked to golden perfection. Serve these individual galettes with vanilla ice cream or a dollop of whipped cream for a wonderful ending to a hearty autumn meal.
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Mini Spiced Plum Galettes
For the Pate Sucree:
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup 2 sticks cold unsalted butter, cut into small pieces
- 4 tablespoons ice water
- 2 egg yolks, lightly beaten
For the Plums:
- 1 tablespoon turbinado sugar, plus more for sprinkling
- 2 tablespoons all-purpose flour, plus more for work surface
- 2 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 tsp ground ginger
- 6-7 cups pitted plums, sliced 1/4-inch thick (about 6 medium)
- zest of 1 lemon
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon water
- In the bowl of a food processor, add flour, sugar, salt and cinnamon. Add butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal.
- With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.
- Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic and chill for at least an hour.
- Line a baking sheet with parchment paper. Sprinkle a lightly floured work surface with turbinado sugar. Roll out dough to about 1/4-inch thickness and with cut out circles 4 ½ inches in diameter. Combine leftover dough scraps and repeat, until you have about 14 circles.
- In a small bowl, mix together 2 tablespoons flour, granulated sugar, cinnamon, nutmeg and ginger; set aside.
- In a large bowl toss together plums and lemon zest. Sprinkle the flour mixture over plums; gently toss until evenly coated.
- Evenly transfer the plum mixture into the middle of each dough circle, leaving a 1-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer to the prepared baking sheet. Dot plums with butter and place in freezer for 15 minutes until firm. Preheat oven to 375 degrees.
- In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar.
- Bake until crust is golden brown and juices are bubbling, about 30 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.
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