![]() ![]() Tip: From my photos, you can see that I have transferred the rolled crust to a round baking tray (you can see the lip of the tray lifting the sides of the crust and parchment) before adding the fruit. While the galette is still warm, brush the fruit and pastry with a little honey. It will be golden brown and the fruit will be bubbly. ![]() Fold up the sides of the crust so that they overlap and seal around the fruit.īrush the pastry with the egg wash and then sprinkle over the cinnamon sugar. Pile the fruit into the center of the crust, leaving a few inches all around. Finally, mix a little sugar with cinnamon in a bowl. Then make an egg wash of egg and water and get a pastry brush. Next to it, set out the prepared fruit and toasted walnuts. Now that you have all the parts ready, it’s time to assemble the galette. Toss the fruit with sugar, rum, and cornstarch.Ĭhop up the walnuts and let them toast in the hot oven. Slice the plums into wedges and cut the grapes in half. When you are ready to make the filling, measure out the amount of plums and grapes you will need. Then transfer the crust to the fridge and let it chill. Once the pie crust has rested, roll it out to about 13-15 inches around. If you need step by step photos, check out the post since I took a photo of each part of the process. The crust I made for this galette is a variation on my amazing easy, flaky pie crust.
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