![]() Let stand at least 30 minutes and up to 4 hours at room temperature. Using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter. Rewarm in skillet set over high heat to loosen, about 3 minutes. ![]() Bake until golden brown, about 30 minutes. Cut several slits to allow steam to escape. Press crust edges down around plums at edge of skillet. Remove skillet from heat cool 10 minutes. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. Cook over medium heat, shaking skillet gently to prevent sticking. ![]() Drizzle accumulated juices from bowl over top. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Remove the pastry base and brush with a little of the beaten egg before returning to the oven for a further 2 minutes. Remove the paper and beans and bake for another 4-5 minutes. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Line the pastry base with baking paper and a layer of rice or baking weights and bake for 15 minutes. It’s like an apple pie, but taken up, like, ten notches higher. Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. Classic French Tarte Aux Pommes Tarte Aux Pommes is as exquisite as it sounds. Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. ![]() Roll out pastry on lightly floured surface trim corners to create circle. It’s that simple.Whisk crème fraîche and orange peel in small bowl. Wash the plums, cut them in two, and remove the pits. Just cut the plums in eighths (removing the pits), toss them with blackberries, sugar, cornstarch and a pinch of salt, dump the mixture into the crust, scatter sliced almonds on top (no need to toast first), and bake. Fit the pie shell to a 10 inch tart pan and prick the bottom several times with a fork. No need to peel any fruit, nor meticulously arrange carefully cut fruit into concentric circles. I chose not to blind-bake the crust, and didn’t give the dough time to rest after pressing it into the pan: This is truly a lazy baker’s tart. (Anyone with fear of crust-rolling should be delighted!) I pivoted, grabbed a 9-inch tart pan with a removable bottom, and pressed the dough into it: a perfect fit. Buckwheat does not have gluten, so the dough is not elastic enough to roll, even after resting an hour. I’d cut back the sugar and cornstarch - as I did with the wild berry galette - expecting success.īut when I tried rolling out the dough, it refused to hold together.Īha!, I thought. Buckwheat, I thought, would be particularly nice with those deep early autumn fruit flavors, so half the flour would be buckwheat flour (and the rest all-purpose flour). Thing is, I’m crazy about whole grains and ancient grains, and love to incorporate them in baking projects whenever possible. I had to make the galette oval, not round (to fit in the tiny oven!) but the wild blackberry galette was pretty damn wonderful! In fact, quick and easy as it was, it was one of the best tarts I’d ever made.Īnd so, when I returned home to Texas and wanted to make a lazy-person’s dessert featuring summer-into-fall blackberries and plums, I thought - naturally - of a galette. I reached for Melissa Clark’s excellent New York Times master recipe for Fruit Galette. I was looking for ease, didn’t want to make a pastry cream, and didn’t have a tart pan (or a rolling pin, or measuring tools, or a full-size oven) in Thierry’s mom’s kitchen. After picking our way into purple-fingered, mûre sauvage happiness - with about a kilo of wild blackberries as our prize - I thought, time to bake a galette. (I promise to make the story snappy and get right to the super-easy recipe.) On a recent trip to France, my husband Thierry and I lucked into a kilometers-long stretch of wild blackberry vines. Hard to imagine, then, that the enticing tart shown in the photo above is actually (ahem!) a failed galette. If you know anything about galettes, you know that the free-form pastries are super-forgiving, nearly foolproof.
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