Plum Galette with Lemon Crust

Plum Galette with Lemon Crust
Photo by Mark Ferri


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

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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