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Little Plum Galettes

Little Plum Galettes
Pleating the edges of a crust over the filling will give a fruit tart or pie a pretty, rustic look. Make sure there is a border of dough hanging over the edge of the pan of at least 1 to 2 inches. One inch is enough for these small galettes. Using both hands, lift the edge of the dough up and over the fruit and then fold it underneath itself every inch or two until the entire edge is a series of loose folds. Work quickly so your fingers do not melt the butter in the dough, which will produce a tough crust.

Ingredients:

  • 2 rolled-out rounds of basic tart dough
     (see related recipe at right)
  • 1⁄2 cup sugar
  • 1⁄4 tsp. ground cinnamon
  • 2 Tbs. cornstarch
  • 1⁄8 tsp. salt
  • 2 lb. plums, pitted and cut into small chunks
     (about 4 cups)

Directions:

Using a 6-inch cardboard circle and a small, sharp knife, cut out 3 or 4 rounds from each dough round. Press the dough scraps together and reroll to cut out additional rounds. You should have a total of 8.

Carefully transfer the dough rounds to eight 4-inch metal tartlet pans, preferably with removable bottoms, and arrange on a baking sheet. Do not trim the edges of the dough.

In a small bowl, stir together the sugar, cinnamon, cornstarch and salt. Place the plums in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly.

Place 1/2 cup of the plum mixture into each dough-lined pan. Fold the edges of the dough up and over the plums, pleating the dough loosely all around the edges and leaving the galettes open in the center. Refrigerate the galettes on the baking sheet until the dough is firm, 15 to 20 minutes.

Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Bake the galettes until the crusts are golden and the juice around the plums has thickened, about 40 minutes.

Transfer the baking sheet to a wire rack and let the galettes cool slightly before serving. If using tart pans with removable bottoms, let the sides fall away, then slide the galettes onto individual plates. Makes eight 4-inch galettes;
serves 8.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).