Plum Galette with Lemon Crust

Plum Galette with Lemon Crust
Photo by Mark Ferri


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

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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