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