Baked this easy galette yesterday as I needed to use up a remaining piecrust
taking up space in the refrigerator. Picked up a box of California plumcots------not
pluots which are quite different------at LIDL, and found they did the job nicely in place
of traditional plums which were not available.
As we all know by now, making a rustic, free form galette is a lot easier
and more fun than a traditional pie. I've learned that baking on a sheet of
parchment paper is best - with fruit it's almost impossible not to have
juices leak out making it difficult to remove the pie which becomes stuck
to the baking sheet. This way just lift the galette with the parchment and
plonk it on a serving plate! I used my deep vintage pie pan which I love.
Here's a link to Plumcots interesting history.
BTW, this is not a newfangled genetically engineered fruit which is good news!
Have you tried plumcots?
Pass the crème frâiche, whipped cream or ice cream!
Do you enjoy baking, and of course eating, fresh fruit pies, tarts, galettes?