Bavarian Style Plum Galette
A "Galette" is a freeform pie, in a way. Every fall, I keep my eyes wide open for Italian Prunes (aka Stanley Plums). This plum has a yellow-green color on the inside. Once cooked or baked, the plums turn a beautify ruby red color. This is a simplified version of my Bavarian Zwetschegendatschi Plum Cake, that has cinnamon-sugar generously sprinkled throughout, that balances out the slight tartness of the plums.
Servings 6
Ingredients
- 1 pie crust homemade or store bought
- 1 pound of Italian Prunes or Stanley plums
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 3 tablespoons flour or tapioca or fruit filling thickener of your own choice
- fig jam or apricot jam
- 2 Tbsp butter cut into small cubes
- 1 egg with a little water well beaten for an egg wash
- Turbinado or regular sugar
Instructions
- Preheat the oven to 350°F.
- Pit and slice the plums into bite-sized slices. In a bowl, sweeten the plums with sugar and cinnamon-- adjust to your taste. The plums can be a little tart.
- I use a pie filling enhancer from King Arthur, but you can use tapioca or flour if you prefer, to thicken the filling.
- On a baking sheet, lined with parchment paper, set the pie crust and add an even layer of jam, leaving a 1 1'2" border.
- Layer the plums on top and dot with butter.
- Fold the edges over, overlapping them.
- Brush the pastry edge with the egg wash and sprinkle with sugar.
- Bake at 350°F for about 25 minutes, or until golden brown.
- Cool until slightly warm and enjoy with fresh whipped cream or even ice cream.