In mid August plums are still at the market to make a beautiful weekend treat.
Plums contain over 15 different vitamins & minerals. If that isn't enough, add fiber & antioxidants to the mix.
Season/ Summer
Prep time: 30 minutes
Cook time: 45-50 minutes
Serves 8
2 lbs.Plums
1 tbps. coconut sugar, or pure cane sugar
pinch of sea salt
3 tbs. melted grass fed butter
1/2 cup almond frangipane, recipe below
pastry crust, recipe below,
See cooks notes before starting. I recommend reading the recipe through.
Basic tart shell to be used for sweet and savory tarts and galettes.
For galettes & Crostata add an additional half of the dough recipe.
1 cup Bob’s all purpose gluten free flour, or cup4cup gluten free flour
1 teaspoon sugar (pure cane or coconut )
1/8 teaspoon sea salt
1 1/2 teaspoons ,psyllium husk if using bobs flour only. Cup4Cup has it in it.
1 stick unsalted butter in chunks ( cold )
1/2 teaspoon vanilla extract mixed with 3 tablespoons ice water.
Orange Flower Frangipane
3 oz's almond paste
1 tbs. coconut or pure cane sugar
3 tbs. butter, room temperature
1/2 lemon , juiced
1 tsp. orange extract
1 egg
1 tbs. flour
1 tbsp. sugar for sprinkling on crostata
Plums ~ Slice plums 1/4 " thick. Add plums to a medium bowl and squeeze 1/2 a lemon over the plums. This adds a lovely acidity.
Frangipane
Add almond paste to mixer with sugar and whip until smooth. Add soft butter and mix again. Add egg and flour and mix well. Add orange extract, and lemon juice, blend until combined. Set aside.
Dough
Using a mixer with a paddle attachment, or a food processor, blend the flour, salt, sugar, and Xanthin gum, then work in the butter gradually, until course crumbs are formed. Add the vanilla with just enough water for the dough to come together. ( do not over mix ) Then shape the dough into a 6 inch disk. Wrap it in plastic wrap and chill for at least 15 minutes.
Preheat oven to 400 when you start to roll out the dough.
Sprinkle flour on work surface to roll the dough out. Sprinkle a bit of flour on top as well, so it doesn't stick to the rolling pin. Roll the dough into a 12 inch circle. If the dough gets too warm, pop it into the freezer for 2 minutes. Continue rolling out.
Transfer dough to a piece of parchment paper that is big enough to hold the large circle.
Make a border going in a circle with plum slices, leaving 2 inches around the edge to fold over. Spread frangipane on the dough inside the plum border. Start to lay 4 slices of plums inside the border. Make sure plums are even. Continue until the inside of the crostata is covered with plums.
Gently fold over the 2' dough into the crostata. Pinch each fold to ensure no liquid spills out.
Melt butter and drizzle over all the plums. Brush melted butter on the folded dough. With your fingers sprinkle extra sugar on the plums and the dough.
Gently, slide crostata on baking sheet, or pizza stone with parchment paper under it and bake for 45 minutes, or until nice and golden. After 20 minutes rotate the crostata for even cooking. Gently look underneath to make sure it is cooked.
Place crostata only on rack for 10 minutes before cutting into it
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