Prunes gallette – Casinetto
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Prunes gallette

The plum galette is a pie made with a base of brisée paste, frangipane crumble and fruit. A fragrant juicy-filled treasure chest perfect for a special snack or a delicious dessert, perhaps together with a scoop of vanilla ice cream. It's also easy to make, what are you waiting for?

FOR THE BRISEE PASTE

FOR THE FRANGIPANE

FOR TOPPING 

  • 5-6 red plums
  • food gelatine
  • 1 egg
  • caster sugar

To prepare the prune galette started with the pasta brisée: in a bowl, collect the flour, salt, cold butter cut into cubes and water. Knead quickly with your fingertips until you get a crumbly mixture. Compact it until you get a smooth and smooth dough, wrap it in the food foil and place it in the refrigerator for 1 hour.

Meanwhile, prepare the frangipane crumble: in a bowl mix the almond flour, the 00 flour, the sugar, the grated lemon zest, the cinnamon, and the melted butter at room temperature until a well blended mixture is obtained.
Cover with the slices of plum arranged in a radial pattern. Fold the edges of dough left free towards the center, making a slight pressure to weld the folds. Transfer everything with the parchment paper on a baking sheet and brush the dough with the beaten egg. Sprinkle with granulated sugar.
Cook in a preheated oven at 180 ° for 25-30 minutes. Remove the cake and polish the fruit with the gelatine. The plum galette can be served hot, warm or at room temperature.

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