Plum Galette with Lemon Crust

Plum Galette with Lemon Crust
Photo by Mark Ferri


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