Prune Plum Galette


Galettes are beautifully imperfect desserts. While one can trim the dough to be an even circle, lay out each slice of fruit into a balanced twisty spiral, and painstakingly flute every two inches around said circle, I don’t recommend it. While flawless desserts are incredible to look at in an Vogue-airbrushing sort of way, I’m constantly drawn to rustic pastries. Fruit bubbles over the top and onto the sides of crust, chocolate oozes down the layers of a cake that leans slightly to the right. Some of the best food styling comes from just making the thing and placing it in a natural space.

What you will need

1 batch of your favorite pie crust

~20-30 prune plums (about 2 pounds)

1/4 cup 2 tablespoons coconut sugar

zest of 2 clementines (or one large orange)

1 tablespoon clementine or orange juice

1 teaspoon vanilla extract

1/2 teaspoon orange flower water or 1 teaspoon Grand Marnier

1-inch piece fresh ginger, grated

a few tablespoons AP flour

1 pinch sea salt

1 egg

1 tablespoon cream or milk


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