Plum Galette with Lemon Crust

Plum Galette with Lemon Crust
Photo by Mark Ferri


  • ½ cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. grated lemon zest
  • 3 Tbs. all-purpose flour
  • 1/3 cup very cold water
  • ½ tsp. grated lemon zest
  • 5 oz. (10 Tbs.) very cold unsalted butter, cut into ½-inch pieces
  • + 6 more ingredients
    • 2 lb. ripe plums, pitted and cut in ¾-inch wedges
    • 2 Tbs. milk
    • 9 oz. (2 cups) all-purpose flour
    • ¼ cup coarsely crushed sugar cubes (about 12)
    • ¼ tsp. table salt
    • 3 Tbs. granulated sugar

Combine the flour, sugar, lemon zest, and salt in a food processor and pulse briefly to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Drizzle the water evenly over the crumbs and process just until the dough is moist but still crumbly. Turn the dough out onto...

View full recipe at Fine Cooking


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