Mini Plum Galettes

These sweet-tart mini plum galettes are simple to prepare and make a pretty summer dessert for two. Vibrantly red plum slices tucked into a golden, tender, free-form crust with hazelnuts and almond flour are meant to impress.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the apple cider vinegar with ice cold water. You will need about 2-3 tablespoons. Keep it cold.

Step 2

In a bowl, mix flour, sugar and salt and add cold butter that you cut in small pieces. Use a pastry blender/cutter of 2 knives and cut and blend the butter until you have the texture of coarse meal.

Step 3

Add the ice water, a tablespoon at a time, until the mixture just comes together.

Step 4

Wrap the crumbly dough ball in plastic wrap and flatting into a small disc. Refrigerate for at least 1 hour.

Step 5

Cut the dough ball in two and roll each out on a lightly flowered surface into 7-8 inch circles. Place both dough circles on a baking sheet, lined with parchment paper. (NOTE 1)

Step 6

Leaving a 1-inch border, divide almond flour and chopped hazelnuts over the center of the two dough circles. (NOTE 2)

Step 7

On top of that divide most of the sugar (the rest of the sugar will be used to cover the plum slices).

Step 8

Arrange the red plum slices, in overlapping concentric circles, on top of the sugar., depending on the size of the plums, you may need 1-2 plums. (NOTE 3)

Step 9

Sprinkle the remaining sugar over the plum slices.

Step 10

Gently fold the edges of the dough over the plums, working your way around and pleating. Press to seal the edges. If you have cracks, just pinch a bit of dough to fill them.

Step 11

Brush the crust with the beaten egg, then sprinkle with turbinado sugar if you like. (NOTE 4)

Step 12

Bake the mini plum galettes in an oven of 375 degrees F for about 30-35 minutes, or until the plums are tender and the crust is golden brown.

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