Transfer the chilled dough onto a large piece of parchment paper.Chill the dough until firm, about 20 minutes. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet (I used a very large cutting board.). On a lightly floured surface or plastic wrap, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Remove the dough from the processor and gather it into a ball.Add the ice water and process for 5 seconds longer, just until the dough comes together the butter should still be visible. Make the Pate Brisee: Put the flour, butter and salt in a food processor and process for 5 seconds the butter should still be in pieces.1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy.3 tablespoons unsalted butter, cut into small bits.2 1/2 pounds large plums-halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums).1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces.I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacques Pépin. ![]() It was amazing with a combination of red and black plums. The best combination! □ This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. Galettes have the most fabulous presentation- and simple preparation.
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