Plum Galette with Lemon Crust

Plum Galette with Lemon Crust
Photo by Mark Ferri


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