The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
With Spring right around the corner, I’m dreaming of Spring produce and some new recipes to test and to share with you guys.
The pantry is slowly running out of Winter foods. I had these lovely apples from my aunt’s garden still in the basement and a few glasses of my mum’s plum jam so I decided to bake an apple plum galette with my son the other day. If you have kids or have been around them for any period of time, you know you need to work fast! Although my son loves to cook and can stand on his step stool for ages and not get bored for a very long time, he’ll eventually start having some creative ideas 🙂 Meaning, things will start flying around at a certain point. Working fast keeps the kitchen clean(er).
Making dough is always fun because I’m usually making them with my stand mixer. And he loves watching at the mixer and mimicking its sound.
I tried something new here. I tried grating cold butter into the flour instead of cutting it to cubes. It takes less time to incorporate into the flour. This way the butter won’t heat up as much and will create a very flaky crust. And honestly, I think it’s the best crust I’ve made. With a little sprinkle of sugar on
One of my favorite ways to make a pie or a galette is to add some jam. This way you add some sweetness and an additional flavor, like in my dried fig and blood orange tart. I love plum jam and I think it goes really well with apples. Plus, my mum makes a super delicious one without adding sugar. Her trick is to bake plums in the oven instead of cooking on the stovetop. You didn’t hear that from me, wink wink 😉
Rustic Apple Plum Galette
- 3 big sweet varienty apples
- 1/3 cup plum jam
- 2 cups all-purpose flour
- 3 TBPS unrefined cane sugar
- 115 g butter cold
- 6-7 TBSP milk chilled
- 1/2 TBSP ground cinnamon
- 1/2 tsp salt
- unrefined cane sugar for sprinkling
Add flour, sugar, and salt to a large bowl.
Use a coarse grater to grate cold butter in the bowl with flour.
Use a stand mixer with kneading attachment to mix the butter in the flour. Mix only for a minute so the butter doesn’t overheat. Then add cold milk and mix until you don’t see any more dry flour. The dough will still look a little dry but if it forms a ball when squeezed, it’s done. Wrap it in plastic wrap and place in the fridge for 30 minutes to set and cold down.
Meanwhile cut apples into thin slices and sprinkle with cinnamon.
Preheat the oven to 180 °C. Line a baking tray with baking paper.
When the dough is chilled roll it out to about 3-4 mm thick into a round shape. Spread the jam on the dough but leave 2-3 cm edge clean. Place apples over the jam. Again leave 2-3 cm crust edge and fold it over the apples to form a galette.
Sprinkle some more unrefined sugar over the galette.
Bake for 30 minutes or until the crust is golden brown.
Leave to cool until moving from the baking tray