Here’s a delicious treat for you, Bourbon Thyme Plum Galette. A tart filled with stone fruit and laced with liquor and herbs. What more could you ask for?
I love this recipe, it is one of the simplest tarts to make. No need for a tart pan, just fill the pastry and fold over the edges. I made a double fold on mine to get a more streamlined edge. You don’t need to do this, you can allow the edges of your galette to show in their awesome glory. I decided I wanted a less rustic look and more of a “new housewife, wants to make everything pretty for the family” look.
If you want to create this aesthetic, you simply fold over the messy edges of your pastry, no more than a 1/4 inch. Once you have done that, fold up the rest of the pastry so that it rests on the plums. Adding the 1/4 inch fold will also create more of a crust. Once cooked you will see small pockets have been created between the layers of pastry.
Need advice on what plums to use? Well, I’ll let you into a secret. I used plumcots, a hybrid of the plum and apricot as the name denotes. Any plum will do really, so long as they are firm and not squishy. Squishy will not do at all, as they are likely to release way more juice than needed and render your galette base mushy.
Are you wondering whether you will taste the bourbon and thyme in this Bourbon Thyme Plum Galette?
Well, there is only a slight hint of bourbon, but that’s what you want, you don’t want to overpower the taste of the fruit. However, if you want that distinct smoky flavor of bourbon, serve the galette with some cream or ice cream and lace it with bourbon.
You will taste the thyme, so I urge you to use fresh thyme. Thyme is earthy and sweet but once dried you lose the sweet tones.
I hope you try this recipe and come back to tell me what you think. Bourbon Thyme Plum Galette is a great sweet treat that you will want to make again and again.
Bourbon Thyme Plum Galette
Ingredients
- 3 firm plums sliced into 1/4 inch slices - approx. 3 cups
- 3-4 tbsp cane or turbinado sugar
- 1 tsp fresh thyme removed from stalk
- 2 tbsp bourbon
- 1 1/2 cups all purpose flour
- 1/4 tsp fine salt
- 10 tbsp unsalted butter 1 1/4 sticks
- 1/3 cup ice water
- 1 tbsp of berry preserve
- 1 tbsp cornstarch
- 1 egg
- 1 tbsp water milk or cream
Instructions
- Place sliced plums into a bowl, add sugar 2-3 tbsp of sugar (dependent upon the sweetness of the plums), thyme and bourbon and set aside.
- Using a food processor, mix together flour and salt then add butter.
- Pulse until you arrive at a grain-like texture.
- Slowly pour the water into the flour mixture and mix on low until ingredients begin to form large clumps of dough.
- Place dough onto a clean flour-dusted surface and form into a mound.
- Wrap dough in plastic wrap and place in the fridge to rest for at least one hour.
- Once dough is appropriately chilled place it onto a flour-dusted surface and roll out gently and methodically to approx. 13-14 inches.
- Roll dough onto your rolling pin and transfer to a parchment paper lined cooking tray.
- Measure and mark 2 inches from the edge in the dough in a circular manner to provide a guide for the area you want to fill. Be careful not to pierce through the dough.
- Strain away excess juice from the fruit into a bowl and set aside.
- Sprinkle the plum slices with cornstarch and toss to coat them.
- Add the berry preserve to the reserved fruit juices in the bowl and mix thoroughly.
- Use half of the preserve mixture to brush over the base of the dough, just in the area you marked off for filling, keep the rest to brush over the top of the plums once the galette is cooked.
- Carefully arrange your plum slices in a circular fashion until the area is filled. Do not overfill, just one layer is all you need.
- Fold the dough over to rest on the plums overlapping with each fold where needed.
- Whisk together the egg with the water, milk or cream to create an egg wash and brush over the dough thoroughly.
- Carefully sprinkle 1 tbsp of sugar on the egg washed dough.
- Place in a preheated oven at 400 and cook until the pastry is golden and the plums are bubbling.
- Once cooked, carefully transfer to a cooling tray and brush plums with balance of preserve mixture.
- Allow to cool thoroughly before serving.
