Plum & marzi­pan galette

Prima (UK) - - Autumn Puds -

This jewel-bright pud is easy to make and a great al­ter­na­tive to crum­ble… SERVES 6 PREP 25min, plus rest­ing COOK about 35min

• 600g (1lb 5oz) ripe plums, stoned and sliced

• 2tbsp caster sugar

• 2tsp lemon juice

• Flour, to dust

• 500g pack ready-to-use short­crust pas­try

• 200g (7oz) marzi­pan, chopped into 1cm (½in) pieces

• 2tsp corn­flour

• 1 medium egg, lightly beaten

• 2tbsp flaked al­monds

1 Pre­heat oven to 190°C (170°C fan) mark 5 with a rim­less bak­ing sheet in­side it.

2 In a large bowl, mix to­gether the plums, sugar and lemon juice.

3 On a lightly floured sur­face, roll out pas­try. Trim into an oval 30.5 x 40.5cm (12 x 16in). Trans­fer to a sheet of bak­ing parch­ment. Scat­ter marzi­pan in the cen­tral 20.5 x 28cm (8 x 11in) part. 4 Stir corn­flour into plums, then spoon over marzi­pan. Brush pas­try bor­der with some egg and fold over fruit to cre­ate a rim.

5 Brush rim with re­main­ing egg and sprin­kle with al­monds. Care­fully slide galette on its parch­ment on to the bak­ing sheet.

6 Bake for 35min un­til golden. Re­move from oven and rest for 20min be­fore serv­ing with cus­tard.

TIP To re­move plum stones, slice all the way around the fruit along its nat­u­ral crevice. Twist the halves in op­po­site di­rec­tions to sep­a­rate. Re­move stone with a tea­spoon.

Try this with black­ber­ries or thinly sliced ap­ples

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