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Prunes gallette

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 

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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