Monday, 15 November 2010

Plum and Marzipan Galette

I made this galette a good few weeks ago now – just as the weather changed from Summer to Autumn. Now, we are deep in Winter but the galette has still been made repeatedly. The first time, the galette was a chance to begin making good use of the fabulous Autumn produce that Britain does so well: plums, apples, pears – our climate is so much more suited to these than endless supplies of summer berries. Since then, I have made it simply because I loved it and it is so easy! Just 4 ingredients: puff pastry, plums, marzipan, sugar. Easy as pie…DSCF7837The key ingredient in the galette is the marzipan. Other than Christmas cake every year and the odd new recipe, marzipan’s presence in my kitchen is rare…mainly because I know I will just eat it all. :) The plums I used here aren’t very sweet – instead quite sharp and therefore the marzipan combination doesn’t become too sickly. The marzipan also soaks up the plum juices and ensures the pastry stays crisp. Plus, the demerara sugar sprinkled on top balances out the melting marzipan and soft juicy plums. Tempted yet?DSCF7844 I didn’t use a specific recipe each time to make this, it can be easily scaled up or down depending on the ingredients you have to hand, the fruit you have and the amount of people you have to serve. For around 6-8 people, these amounts will do…

Ingredients: 500g plums
450g puff pastry
400g marzipan
2 tablespoons milk
4-5 tablespoons demerara sugar

1. Roll the puff pastry out until it is a large circle and around 3mm thick. Place onto a large baking tray that has been lined with parchment paper.
2. Roll the marzipan to a circle which is 5mm thick, or 1cm smaller than the pastry. Gently lay this on top of the pastry.
3. Halve and stone the plums. Cut each half into four slices, and carefully arrange on top of the marzipan.
4. Bring up the excess pastry from the edges and fold over the marzipan and plums. Sprinkle the plums with some of the demerara sugar. Brush the pastry with the milk, and sprinkle with the remaining sugar.
5. Bake in a 170’C/Gas Mark 3/325’F oven for 20 minutes until the pastry is risen and golden and the plums are soft. Enjoy whilst warm!


Rosa's Yummy Yums said...

Oh, magnificent! That tart is so tempting and what a marvelous flavor combo.



La Table De Nana said...

I love marzipan..this looks so wonderful..!

Caroline@Bibliocook said...

I'm a big fan of marzipan too - and know the problem about having it in the kitchen and not eating it all. This looks like a great way of using it up, guilt-free!

elra said...

sounds splendid Lucy, I love marzipan very much, and I don't see why not to like your galette as well.

Faith said...

What a lovely combination of flavors with the marzipan! A truly gorgeous galette!

Nisrine said...

So wonderful! I love marzipan in tarts so mcuh. Great recipe, Lucy!

Amanda said...

This is beautiful!! Fantastic job!

Ash said...

This is gorgeous!!