September 18, 2012

Mirabelle Galette

Before we went to France last week, my Mum told me on the phone that the mirabelle tree in their garden was covered with fruits. It was with delight that I found out that my parents had kept some for us. My Dad settled to the task of picking the little golden pearls from the tree, while I was snacking on the ones which were regularly falling from it. It was the first time that I got to enjoy the plums from this tree and they were as sweet and moreish as I thought they would be. We ate them as they were and my Mum also made jam and mirabelle tart. I offered to prepare a galette. As I took it out of the oven, you could still hear it sizzling for a good 15min.

We took a load back home with us, the last ones that were left on the tree, and came back with beautiful memories of food and good times spent together.

Mirabelle Galette – serves 6

• 250g wholemeal flour
• A pinch of salt
• A pinch of ground cinnamon + 2tsp
• Zest of 1 lemon
• 75g butter, cubed
• 1 small egg, beaten
• About 3tbsp cold water
• 3 large handfuls of mirabelle plums (or other plums)
• 3tbsp ground almonds
• 3tbsp maple syrup

1. Start by preparing the dough. In a large bowl, mix the flour with the salt, pinch of cinnamon, and lemon zest. Add the butter and rub it in with your fingers to form crumbs. Add the egg and mix with a fork so that the dough comes together. Add the water, 1tbsp at a time and mix this time with your hands in order to form a ball of dough. If the mixture is too crumbly, add water, 1tbsp at a time. Wrap the dough in cling film and place in the fridge for at least 30min.
2. In the meantime, halve the mirabelles and remove their stone.
3. Preheat the oven to 190°C.
4. Take the dough out of the fridge and roll it out with a rolling pin on a lightly floured work surface, to a circle of about 30cm diameter. Transfer the dough onto a baking sheet covered with baking paper.
5. Sprinkle the ground almonds on the dough circle, leaving an edge of about 3cm all around. Arrange the mirabelle halves on top. Sprinkle them with cinnamon and drizzle with maple syrup. Fold the edges over the mirabelles.
6. Place in the oven and cook for about 45min, until the crust is golden. Serve warm or cold.

Galette de Mirabelles – pour 6 personnes

• 250g de farine complète
• Une pincée de sel
• 1 pincée de cannelle en poudre + 2cc
• Zest d’1 citron
• 75g de beurre, coupé en cubes
• 1 petit œuf, battu
• Environ 3cs d’eau froide
• 3 grosses poignées de mirabelles (ou autres prunes)
• 3cs d’amandes en poudre
• 3cs de sirop d’érable

1. Commencer par préparer la pâte. Dans un saladier, mélanger la farine avec le sel, la pincée de cannelle et le zeste de citron. Ajouter le beurre et le frotter avec les doigts de façon à former des miettes. Ajouter l’œuf et mélanger à la fourchette. Ajouter l’œuf, 1cs à la fois et mélanger avec les mains pour rassembler la pâte en une boule. Si la pâte est trop friable, ajouter de l’eau, 1cs à la fois. Envelopper la pâte dans du film alimentaire et la mettre au réfrigérateur pendant au moins 30min.
2. Pendant ce temps, couper les mirabelles en deux et les dénoyauter.
3. Préchauffer le four à 190°C.
4. Sortir la pâte du réfrigérateur et l’étaler sur un plan de travail à l’aide d’un rouleau à pâtisserie, sur un diamètre d’environ 30cm. Transférer la pâte sur une plaque à four recouverte de papier sulfurisé.
5. Parsemer la pâte d’amandes en poudre en laissant un bord d’environ 3cm. Arranger dessus les moitiés de mirabelles. Parsemer de cannelle en poudre et arroser de sirop d’érable. Plier le rebord sur les mirabelles.
6. Mettre au four pour environ 45min jusqu’à ce que les bords soient dorés. Servir tiède ou froid.

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