After the glorious excess of the Butterfly Fleur de Sel Cake and all the chocolate I've been posting, I thought I should tone things down for a bit. These therefore contains lots of fruit and some wholemeal pastry. I even only ate half of one. I feel wholesome. (Despite eating it with a big scoop of vanilla ice cream).
Mum found these gorgeous miniature plums at the market the other day. I love how they're multicoloured. They're about the size of cherries and quite sweet. They don't seem as juicy as big plums - but then they don't have as much flesh.
If you want to use full size plums, I reckon you would need about five or so.
I was a bit worried about my pastry - it was crumbling and splitting all over the place - but it held up and was very tasty. I'm pretty sure it was because I didn't add enough liquid. At least these are meant to have a rustic charm!
You may notice that I have set up a new link to a 'Guide to my recipes' on my side bar - Confused by my recipes?. This is to explain my measurements and the way I convert American recipes to UK. It also explains the way I scale things up and down - which you may have noticed I do a lot. I also put some notes down on recipe sources and the ingredients I use. Give it a read if you've ever been confused by my recipes!
Tiny Plum Galettes
(pastry recipe adapted from Leith's Baking Bible)
For the pastry:
90g plain flour
80g wholemeal flour
100g cold butter
1 egg yolk
1 tbsp cold water
Chop the butter up into cubes.Beat the egg yolk and the water together and set into the fridge to keep cool. Sieve the flours into a bowl. Take the butter out and put into the flour. Rub the butter in until it resembles fine breadcrumbs. Dribble half the egg mixture around the bowl then use a knife to work it in. Add the other half and work in. If you still need more moisture, add another bit of cold water. Bring together, wrap in cling film, and leave to rest in the fridge for at least 30 minutes.
For the filling:
2 handfuls of tiny plums
rind of an orange
1 tbsp brown sugar
1/4 tsp ground cinnamon
Pit and halve the plums. Place in a small bowl with all the rest of the ingredients and toss so they are coated.
1 egg, beaten
2 tsp brown sugar
Preheat oven to 200C. Roll out half of the pastry into a rough circle. Transfer to a baking tray. Brush the outside 2 nches of the pastry with the beaten egg. Spoon half the plum mixture into the centre of the pastry. Fold the sides up around the filling. If the pastry splits, just press down to seal it (I had to do this quite a lot). Brush the outside pastry with more egg and sprinkle one teaspoon of sugar over the top. Repeat for the other one. Put into the oven for about 30 minutes or until the pastry is a deep golden brown.