Bavarian Style Plum Galette
This tart has a layer of fig jam and with a generous sprinkling of cinnamon sugar. This is super fast to make, and such a special treat.
- 1 pie crust
- 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 pats butter, cut into small cubes
- 1 egg with a little water, well beaten for an egg wash
- Turbinado or regular sugar
Preparation time 20mins
Cooking time 40mins
Adapted from foodiewife-kitchen.blogspot.com
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.
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.
Fold the crust over, to create a "rustic" edge.