Blackberry Plum Galette

By Lsweetnell

I think I would put a cream cheese, half cup of sugar, one egg yolk, tsp vanilla and whip and put in bottom of pastry before adding the fruit, just to soften the strong texture of the fruit. Be sure to leave an Inch or more of an outside ring of dough to fold over.

Additionally, I would cook on parchment paper rather than foil.


Cook time: 55 mins
Total time: 55 mins
Yield: 1 9-i½ batch Pie Crust (single sheet)

Ingredients

• 1 cup fresh blackberries
• 4 small plums, pitted and sliced
• 1/2 cup light brown sugar
• 1 1/2 teaspoons corn or tapioca starch
• 1/2 teaspoon vanilla extract
• 1 beaten egg
• raw sugar for sprinkling

Details

Adapted from thebakerchick.com

Preparation

Step 1

Roll out crust to a 12 inch circle and chill in the fridge while you prepare the filling
(Here is where I would make the cream cheese mixture)
In a medium-sized bowl combine the sugar, corn starch and vanilla and stir. Add the fruit and toss until well coated. Let the fruit release it's juices by allowing it to sit for about 20 minutes, stirring it 2-3 times.
5 minutes before the fruit is ready- take the crust out of the fridge and let it soften slightly at room temperature on a sheet of parchment placed on a rimmed, foil-lined baking sheet*.
Use a slotted spoon to transfer the fruit into the center of the crust leaving a 2 inch border. Drizzle most of the juices on top of the fruit.
Brush the inside crust border with egg and fold the corners of the crust in and over the fruit- sealing it in. (Any holes in the crust may lead to a leaky, juicy mess.)
Brush the outside with egg and sprinkle with raw sugar.
Bake at 375 F for 45-55 minutes- or until the crust is golden and and fruit is bubbly. Serve warm with ice cream or at room temperature.
notes
*I made the mistake of not baking mine on a rimmed-foil lined sheet and my oven was a smoky- drippy disaster. Learn from my mistake! :)