Plum Galette (cheater's version)

I have several yummy plums that I was going to make something with, but for the life of me I can’t remember what it was. So before they disintegrated I decided to make a plum galette that was inspired by the TWD recipe floating around the blogosphere. It was from before I joined the group so I didn’t officially make it. It’s not official now either in the strictest sense as I am (YES!) using up more stuff out of my treasure trove of a freezer. Pre-made pie crust - check - scratch one of those off the list.

This was so simple to put together and it was so delicious. I need to remember this one as a pull-it-out-of-my, um, sleeve for a fast but impressive dessert. I used two plums and apple butter for the jam portion of the program. The plums and the apple butter were fantastic together! I'm glad I only made a small one as I would have felt compelled to eat it all.

Summer Fruit Galette

Adapted from Dorie Greenspan's Baking: From My Home to Yours
Makes one small galette

Ingredients:
Good For Almost Everything Pie Dough (or a single crust, chilled or premade crust)
2-3 tablespoons jam or marmalade (I used apple butter)
2 tablespoons graham cracker crumbs
Fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches, 8-10 firm plums or 2 stalks rhubarb (I used 2 plums and cut them up into thin slices)
Decorating (coarse) or granulated sugar, for dusting

For the Custard
2 tablespoons unsalted butter, melted and cooled
1/4 scant cup sugar
1 large egg
¼ teaspoon pure vanilla extract
Confectioners’ sugar, for dusting

Preheat to oven to 425 degrees F. Unroll one premade pie crust. With the back of a spoon or a small offset spatula, spread some of the jam in the center- how much will depend of the jam flavor you want. Sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you’ve got particularly juicy fruit.

Arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling.

As you lift the dough and place it on the filling, it will pleat. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of sugar. Bake galette for 25 minutes, or until the crust is brown and the fruit is soft.

Meanwhile, make the custard. Whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed. Remove the baking sheet from the oven (leave the oven on), and carefully pour the custard around the fruit. Depending on how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. Pour in as much custard as you can, then carefully return the pan to the oven. Bake for another 12 to 15 minutes, or until the custard is set- it shouldn’t jiggle when you gently shake the pan.

Cool the galette on the baking sheet on a rack for 10 minutes.Very carefully slide a small baking sheet or cake lifter under the galette and slip the galette onto a rack to cool. The galette can be served when it is just warm or when it has reached room temperature. Dust with confectioners sugar just before serving.