So I know I love to bake and have a
slight serious addiction with desserts- but did you guys know that my family and I don’t really eat sweets? [I know, I know- how am I creating a baking blog if I don’t eat sweets?] Let me try to explain- we think most American desserts are all about the sugar. I mean we adore the topped off frosting on cupcakes and colored icing on cakes. It’s gorgeous. But really… doesn’t it all taste like sugar?
When I started baking, I discovered a different side to dessert. I realized how flavorful ingredients were and that I shouldn’t be masking them with sugar or syrup- I should be baking with the goal of bringing those flavors to the surface. I wanted to bake a cake and have the coconut or cardamom pop out, with hints of almond, nutmeg, or pumpkin stay subtly in the background (not to mention with half the sugar that stores & restaurants use). This recipe falls under that category.
I’m someone who will always opt for fruit over candy, and implementing fruit in dessert is basically a guaranteed success. This recipe is so simple and yet so mouth-wateringly delicious. The pie crust is buttery, crumbly, and perfectly toasted. The juicy plums and blackberries bake atop of it, their juices running out and staining that beautiful crust. The chopped almonds roast aromatically and cling to the crust on top. It’s seriously wonderful. Personally, I prefer galettes to pies. Not only are they WAY easier to bake, but they are a zero fuss and full flavor dessert. Each bite gets a balanced ratio of crust to fruit!
Now I know not everyone likes simple fruit as their main dessert and some people may find this dessert a little lacking in sweetness- FEAR NOT! A simple scoop of vanilla ice cream on top of a toasted slice of galette will win anyone over. Also don’t feel limited to use these fruits. The best thing about galettes is their versatility. You can use whatever juicy fruits you have on hand. I personally love peaches but they’re a little hard to get my hands on down here. You can also use any berries like blueberries, raspberries,strawberries. So take a hour out of your day, and bake away!
- 1/2 cup unsalted butter, diced
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 4+ tablespoons cold water
- 2 medium plums, sliced
- 1 cup blackberries
- 2 tablespoons all-purpose flour
- 2 1/2 tablespoons turbinado sugar
- 1 tablespoon lemon juice
- 3 tablespoons almonds, roughly chopped
- 1 egg
- 2 tablespoons turbinado sugar
- Preheat oven to 350 degrees F.
- In a food processor, combine flour, salt, and cold butter. Process until it forms coarse crumbs.
- Add tablespoons of water one at a time, pulsing between additions. Eventually this should form a ball of dough.
- Place the ball of dough onto a baking mat or marble slab. With a piece of wax or parchment paper on top, roll the dough out to about 1/4" thickness. Add flour if the dough sticks to the slab or the rolling pin.
- Lift crust and place on prepared baking sheet.
- In a mixing bowl add the plums and blackberries.
- Sprinkle flour, sugar, and lemon juice on top. Mix until fruit is roughly coated.
- Bring crust and fill the middle portion with berry mixture. Be sure to save about 1 & 1/2 inch on the sides.
- Pull the sides of the crust on top of the berries, pinching crust together on edges to keep closed.
- In a small bowl whip egg together. Brush the egg mixture onto sides of crust. Top with almonds and additional sugar.
- Bake at 350 degrees for 35 minutes or until crust is golden brown.
- Serve with a cup of coffee or a big scoop of vanilla ice cream!