Plum GaletteBy Mable Tan • Jan 28th, 2010 • Category: Desserts
Having spent most of my life in a non-seasonal country, I’m fascinated by the way things grow in a timely manner in Australia. The last of the blood plums are picked but the green apples are just starting to ripen.
I like to think that it’s a little bit like life, no?
With science these days, we can cheat a little bit. For instance, our regular green grocer commented how we can get strawberries any time of the year now. But the flavours are never as good when it becomes naturally in season. I’m re-reading Mirelle Guiliano’s French Women Don’t Get Fat. It was from her book I understood how food is to be consciously enjoyed, relished and tasted. I am guilty of gluttony. But this book reminds me to stop and taste food as God made it, in its most natural form; experience food with all my senses – sight, sound, taste, touch and smell.
I leave for KL this Sunday. February will be a very busy month for me. Family to hug. Kids to tickle. Friends to see. New family to introduce. Food to enjoy… in moderation.
I cannot wait.
Plum Galette (serves 6)
- 1 kg of plums, cut into quarters, pits removed
- 200g strawberries
- 125g blackberries
- 2 tbsp Cointreau
- 1 tbsp cornflour
- 3 tbsp dark brown sugar
- 1 cup whole wheat flour
- 3/4 cup plain flour
- 1/2 cup caster sugar
- 200g slightly salted butter, chilled and cut into small pieces
- Preheat oven to 200°C or 400°F. Line a baking tray with baking paper.
- To make pastry, combine flour, sugar, butter in a food processor. Pulse until dough resembles crumbs.
- Use your fingers and knead until smooth. Add some ice water (one tablespoon at a time) if mixture is too dry.
- Wrap dough in a plastic wrap and refrigerate for 30 minutes.
- Place the dough on prepared baking tray and roll with rolling pin to 1 centimetre thick.
- Prepare filling. Toss fruits in a bowl with sugar, flour and alcohol (optional).
- Spoon filling onto the centre of the pastry and spread it out evenly, leaving 3/4 inch around the edges.
- Fold over. Sprinkle with extra sugar on top and bake for 35 – 40 minutes.
Serve with cream, ice cream or natural yogurt.