Plum Galette with Lemon Crust

Plum Galette with Lemon Crust
Photo by Mark Ferri


  • ½ cup granulated sugar
  • 1/3 cup very cold water
  • ¼ tsp. table salt
  • 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
  • + 6 more ingredients
    • 1 tsp. pure vanilla extract
    • 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

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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