Plum Galette with Lemon Crust

Plum Galette with Lemon Crust
Photo by Mark Ferri

Ingredients

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

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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