Subj : St. Claude 05 To : All From : Dave Drum Date : Sun Feb 14 2021 11:48:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Greengage (Reine Claude Plum) Galette Categories: Pastry, Fruits, Desserts, Citrus, Dairy Yield: 10 Servings MMMMM------------------------SWEET DOUGH----------------------------- 2 c (255 grams) flour 3 tb Granulated sugar 1 ts Finely grated lemon zest 1/4 ts Salt 10 tb (5 ounces/145 grams) cold - unsalted butter, cubed 1/4 c (60 ml) + 2 tablespoons very - cold water 2 tb Fresh squeezed lemon juice For the Fruit Filling 1 1/2 lb (750 grams) Reine Claude - plums, washed, pitted, in - wedges 3/4" (2 cm) thick 1/2 c (113 grams) firm packed lt - brown sugar 3 tb Flour ds Cinnamon 1 ts Fine grated lemon zest pn Salt 2 ts Fresh squeezed lemon juice 2 tb Heavy cream or milk Granulated brown sugar and - slivered almonds to - decorate PREPARE THE DOUGH: Place the flour, sugar, lemon zest and salt in a large bowl. Add the cubes of butter and toss to coat with the dry ingredients. Using only the tips of your fingers, quickly rub the flour and butter together until it resembles damp sand and there are no more large lumps of butter left. Using a fork, quickly stir in the water combined with the lemon juice until a shaggy dough forms. Scrape the dough onto a floured work surface and using the heel of one hand, smear the dough little by little away from you in quick, hard strokes in order to make sure that all of the butter is blended in well. Scrape it together once again and knead briefly and quickly, adding more flour if the dough is wet and sticky, until the dough is smooth, homogeneous and soft but no longer sticky. Form into a ball, wrap in plastic and refrigerate for about 30 minutes until it is firm enough to roll out without sticking to the rolling pin. The dough can also be prepared in advance. Set the oven @ 400ºF/200ºC and line a baking sheet with parchment paper. Unwrap the dough, place it on a lightly floured & roll it into a large round disc, about 15" (38 cm) diameter. Lift and rotate the dough, a quarter turn each time, as you roll, flouring underneath it to prevent sticking. Trim the excess dough around the edges to make a 14" (35 cm) round. Carefully and lightly roll the disc of dough around the rolling pin and transfer it to the parchment-line baking sheet (don’t worry if the dough hangs over the edges at this point), cover with plastic and refrigerate while you prepare the filling. PREPARE THE FILLING: Place the prepared fruit and the lemon juice in a large mixing bowl. Blend the brown sugar, flour, lemon zest, dash of cinnamon and the salt in a small bowl to combine. Pour it over the fruit and toss until the fruit is evenly coated with the dry ingredients. Remove the galette crust from the refrigerator and the plastic wrap and pile the fruit in the center of the disc. Push the fruit around til it's evenly distributed, leaving a 3" (7.75 cm) border all around it. Fold the dough edges up and over the dough, pleating the dough as you go. The fruit should be uncovered and showing in the center. Using your finger, dab a little water under eachpleat and gently press the pleats to seal. Brush the dough with the cream or milk. Dust both the fruit showing in the center and the dough with granulated brown sugar and slivered almonds. Bake the plum galette for about 40 minutes until the dough is a deep golden brown, the fruit is tender and the juices are beginning to bubble. Remove from the oven and allow to cool for a couple of minutes before sliding the parchment paper with the Galette onto a cooling rack. Author: Jamie Schler Serves: 8-12 servings RECIPE FROM: http://www.lifesafeast.net Uncle Dirty Dave's Archives MMMMM .... World ends at 3pm; details at 5... --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .