Plum and Gin Galette Recipe
This rustic galette combines the tartness of seasonal plums with the complex botanical notes of premium gin. Enclosed in a flaky, golden pastry, the fruits release their juices to create a sophisticated, jammy center perfect for a summer dessert.
- Prep
- 30 min
- Bake
- 40 min
- Serves
- 6
- Level
- Intermediate
- Per serving
- 365 kcal
Method
In a large bowl, combine flour and 1 tablespoon of granulated sugar. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Mix the cold gin and ice water. Gradually add the liquid to the flour mixture, one tablespoon at a time, until the dough just comes together. Wrap in plastic and refrigerate for at least 1 hour.
Preheat your oven to 400°F (200°C). In a separate bowl, toss the sliced plums with the remaining granulated sugar, cornstarch, and an extra splash of gin if desired.
On a floured surface, roll the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
Arrange the plum slices in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as you go.
Brush the crust with the beaten egg and sprinkle the turbinado sugar over the crust and the fruit.
Bake for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbling. Allow to cool slightly before serving.
Notes from the kitchen
Use a London Dry gin for a more pronounced juniper flavor, or a floral gin to complement the sweetness of the plums.
Ensure the butter and gin are ice-cold to achieve a flaky, shattered crust texture.
If the plums are very juicy, add an extra teaspoon of cornstarch to prevent the bottom of the galette from becoming soggy.
Allow the galette to rest for at least 15 minutes after baking so the gin-infused juices can thicken.
