Another plum recipe. I loved the look of this one way more than my plum tart. I used Jacques Pepin’s recipe, and I’m glad that the plums were much juicier this time round. One thing I didn’t get to do is brush the plums and crust with preserves after taking it out of the oven. We didn’t have any preserves, but I think they would have added a nice shine to the pastry.
Next, I would make a thinner crust and try to not overmix it. I thought that I didn’t overmix it, but you could tell that I did by the toughness of the crust! I would also add more almonds to the filling to give it more flavor.
My family liked the plum tart way more than the plum galette. The crust in the plum tart had more flavor and was more crumblier. I think I might do Ina Garten’s crust with Jacque Pepin’s almond filling and plums.
8/27
IMPROVED!! Made a smaller galette with 1/3 of Jacque’s recipe. Instead of his almond filling, I made almond paste which tasted SO good. I really want to make a pastry with just the almond paste as the flavoring. It was wonderful. The dough was more flaky but I had baked it for long, almost 50 mins to an hour. I overbaked it because I was waiting for the crust to turn a nice golden brown. It was only when I took the galette out of the oven and brushed the crust with preserves did it look good! Next time, I’m thinking to wash the crust with egg before sticking it in the oven. This should give the crust a nicer look.
Tips:
- Use almond paste instead of Jacque’s almond filling
- Don’t overbake the tart. Bake it for 25-35 minutes
- Brush the crust with egg wash before sticking it in the oven
- Brush the crust with plum preserves after taking it out of the oven
- Add a drop or two of almond extract to your almond paste to intensify the flavor
