Receta Baking | Wholewheat Plum Frangipane Galette … the last goodbye #stonefruitlove
“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith
Wholewheat Plum Frangipane Galette … it is strange that when the season is bidding adieu, the palpitations grow. I tend to hang on to the last fruit like they are going to go out of fashion; trying to extend their shelf life beyond reasonable measure. Plums have sadly gone. I have been happy looking at the last lot in the fridge for past 2 weeks.
Yes, indeed. That is how long I kept them, and interestingly, that is how long they stayed. Beautifully! Bidding goodbye to summer is never easy given my deep emotional bond with stone fruit. I still have one last batch of frozen plums. Thoughts of sorbet, granita, fro yo dance in my head!
I had this recent conversation with a friend where I mixed up my grey cells and gray cells. It was so funny, by the end of it nothing looked right. I knew I needed help! Good time to hand over to an online editor. I used Grammarly to grammar check this post. It took care of what they taught me at school. Grammarly carries out plagiarism checks too! So cool!!
Did I mention my uber healthy baking spree of late? I have always attempted to keep my baking healthy. I went one baby step further with this Wholewheat Plum Frangipane Galette. I’ve never made a galette or pie with mainly whole wheat in the pastry. I am usually haunted with scary thoughts. What if it all falls apart; what if the pastry does not hold; and what if it does not taste good?
Whole wheat is not what one might traditionally use in pie crusts, but trust me, it works well. You got to give it some extra TLC. Surprisingly, the crust was buttery, light, flaky and delicious! A bit fragile, but expected. Take baby steps from all purpose towards whole grain. There’s a whole new world out there!
This pie crust is not a 100% wholewheat. I added a teeny bit of plain flour. Next time, I’ll be bolder. See baby steps? I’m doing it. You can too.
I made lemonade that day as well….plum lemonade to be precise. Not to be served with the moorish galette, but here anyway. Simple and a fun way to include more fruit in your diet. The kids gulped it down greedily asking for some everyday. Too late! It’s goodby plums for now! We’re already staring fall in the face.
I’ve made plenty of galettes. It is one of my favourite forms of pie. If you are lucky and still in plum season, then you could try making this rustic free form tart. You could always substitute plums for peaches, nectarines, cherries, strawberries, blueberries, apples, figs, pears, or frozen fruit. A combination of fruit works equally well!
Recipe: Wholewheat Plum Frangipane Galette
Summary: A delicious wholewheat plum frangipane galette with a light, buttery, flaky crust. Frangipane in here is as delightful as can be. It adds to the taste, and also offers a layer between the pastry and fruit. This keeps the pastry from going soggy!
Prep Time: 15 minutes
Total Time: 1 hr 15 minutes
Ingredients:
Wholewheat galette pastry crust
- 130g wholewheat flour {aata}
- 25g plain flour
- pinch salt
- 100g butter, diced small, chilled
- Juice of 1/2 lime
- 2-4 tbsp chilled water
- Almond Frangipane
- 60g almond meal
- 60g unsalted butter, room temperature
- 60g sugar
- 1 egg
- 10g whole wheat flour
- 1/2 vanilla bean, scraped
- Topping
- 300g plums, stoned, quartered
- juice of 1/2 lime
- 45g brown sugar {divide 30+15}
- 1 tbsp milk
Method:
Wholewheat galette pastry crust
Place the 2 flours and salt in the bowl of food processor and pulse to mix and repeater.
Add the chilled diced butter and lime juice and process again briefly until you have a pea sized mix.
Add chilled water 1 tbsp at a time and process until the dough comes together when pinched between your fingers.
Turn out, knead very briefly to pull together. Flatten into a round disk, wrap in cling-warp and chill for about 2 hours. {There’s a nice pastry tutorial here}
Almond Frangipane
Run all the ingredients in bowl of food processor until nice and smooth. Refrigerate until required.
Topping
Toss the plums with the lime juice and 30g sugar. Reserve in a bowl.
Preheat the oven to 190C.
Roll the pastry dough out on a large piece of parchment.
With an offset spatula, spread the frangipane over the base, leaving a border of about 1 1/2″.
Top with the resrved plums.
Gently draw the pastry up around the filling, using the parchment as a guide.
Pleat the pastry around the filling, pressing gently into place. Transfer onto baking tray.
Give the border a quick brush with milk, sprinkle over the remaining 15g brown sugar.
Bake for about 50-60 minutes until the crust is golden brown and firm.
Cool for at least an hour before cutting. Slice and serve with unsweetened low fat cream.
Note: We enjoyed the galatte chilled as well. It kept well in the fridge for 2 days.
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Also find me on The Rabid Baker, The Times of India