Very Cherry Plum Galette

I was zipping through the grocery store the other day when I came across the cutest little fruit. Yes . . . fruit can be cute. They are called Verry Cherry Plums and they are a natural cross generation between several types of cherries and a plum. They taste like a plum, although a bit more tart, and have the pop when you bit into them – like a cherry. Although they are delicious raw and on their own, being a bakery-minded individual, I immediately thought of making a very cherry plum galette.

Make it a Mini

Let’s be honest, in a regular pie or galette, the crust to fruit ratio is always off. I mean, if it’s a good crust – you always wish there was a little more of it. Am I right? As a solution to this vexing dilemma, I decided to make individual galette-ettes. This way, there is plenty of crust and a nice little nest to plop a goodly amount of fresh whip cream or ice cream. I simply used my Demarle Muffin Flexipan (absolutely, 100%, you-will-own-it-forever WORTH the money). And voila! Mini galettes.

mini cherry plum galette in front of muffin pan
Cherry Plum Galette-ette and the Demarle Muffin Flexipan

Good Crust is a Must

First, let me say that using a pre-made pie crust is not faux pas. Try Trader Joe’s Pie Crusts. They’ve won many taste tests and are a steal at $3.99 for two roll-out sheets. Alternatively, if you are a homemade or go home type, here’s a recipe I whole-heartedly recommend. This No-Fail Sour Cream Pie Crust by Elise Bauer is so delicious and flaky – a perfect companion to the tart cherry plum fruit. It also requires no extra equipment; just a bowl, your hands and a rolling pin.


Time For a Little Story

Pie crust reminds me of a funny little family story. My Grandma Maxine was neither a baker nor a cook. She did; however, have a few signature dishes that she was very particular about. One of these was her pumpkin pie. I was probably about five or six when my Mom and Grandma began teaching me this family recipe. My Mom scooted a kitchen chair up to the counter and I climbed up, apron strings dangling, to ‘help’. There was a very special way to ‘fold’ in the PET milk and the rolled-out pie crust had to be pinched with your thumbs pressing towards your pointer finger, just so.

Maxine’s Rolling Pin

The rolling pin we used had started as Maxine’s then went to my Mom and is now my cherished rolling pin. It’s a bit peculiar because it only has one handle. We didn’t think anything of it. For as long as my Mom and I could remember – that is how a rolling pin looked. Sure, I had a plastic, two-handled, mini rolling pin to roll out salt dough but I just assumed the handles were like training wheels. When I was a big girl, I’d get a rolling pin with one handle . . . like my Grandma Maxine.

One day, when I was much older, my Grandma told us the story about a friend who was visiting and was fascinated by her one-handled rolling pin. The friend thought it was the greatest thing and wanted to know where she could get one. My Grandma looked at her and replied, “It’s just a regular rolling pin. It wouldn’t fit in my drawer so a knocked one of the handles off.”

So that is why, through four generations of baking, we have used a rolling pin with one handle. I don’t think I could have it any other way.


Back to the Galettes

The Verry Cherry Plum Filling

Verry Cherry Plums have a little pit so you have to cut the fruit off around it (unless you are fortunate to own a cherry pitter). I find the easiest way is to cut through the fruit just to the right of the pit and again to the left. Cut each of those pieces into two or three slices. Finally, cut off the two slimmer wedges remaining on the fruit; again, just to the right and left of the pit. You should get about 6 cherry plum slices per fruit. One pound (sold in a 1 lb clam shell) of Verry Cherry Plums will fill about eight Galette-ettes.

Marinating the cherry plum slices in an orange liquor like Grand Marnier or Cointreau adds a really deep, rich flavor to the galettes. If you chose not to do this (WHY?!), make sure to add a little orange zest in it’s place. The majority of the alcohol does burn off in the cooking process. Just saying.

Top View of Very Cherry Plum Galette without Whipping Cream

The Finishing Touches

These Cherry Plum Galettes can be eaten two equally delicious ways. Warm them up and serve them with a scoop of vanilla or praline ice cream. SERIOUSLY YUMMY!

Alternatively, top them with the homemade Honey Whipped Cream and Brittled Almonds. There is not a font bold or big enough to properly emphasize the deliciousness. Plus, you can make them this way up to 48 hours prior to serving. Just gently cover and refrigerate. Make sure to let them set out for about 15 minutes prior to serving – just to take the chill off.

Well lovelies, I hope you enjoyed this post and discovering a brand new fruit. Verry Cherry Plums are quite yummy and their tartness is perfect when paired with a beautiful flaky pie crust and cream. The full printable recipe is just below, as well as a picture to pin (PINTEREST) and share. Happy August and happy crafting!


The Recipes

Very Cherry Plum Galettes

With just the perfect ratio of crust to fruit filling, these mini Cherry Plum Galettes are both delicious and beautiful.
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Fruit marinade & Crust chill time 1 hour
Total Time 2 hours
Servings 8
Author JoElle

Ingredients

PIE CRUST – Chose one of these two options

  • 2 sheets pre-made pie crust
  • 1 Pie Crust Recipe following Simply Recipes, No-Fail Sour Cream Pie Crust by Elise Bauer

EGG WASH FOR CRUST

  • 1 Egg, beaten
  • 1 tsp Cream
  • 1 TBSP Course or Raw sugar for sprinkling over egg washed crust.

CHERRY PLUM FILLING (Inspired by Simply Recipe's Plum Galette Recipe)

  • 1 pound Verry Cherry Plums, pitted and sliced
  • 4 TBSPS Sugar
  • 1 pinch Ground Cinnamon
  • 1 pinch Ground Cardamom
  • 1 TBSP Grand Marnier, Cointreau or other orange-flavored liquor
  • 1/2 tsp Lemon juice
  • 2 TBSPS Flour for thickening

FRESH HONEY WHIP CREAM

  • 1/2 pint Heavy Whipping Cream
  • 1/2 tsp vanilla extract
  • 1 TBSP Honey

BRITTLED ALMONDS

  • 1/2 cup Sliced almonds
  • 1 tsp Butter
  • 1-2 tsps Brown sugar

Instructions

FILLING

  • Cut each Verry Cherry Plum into about 6 slices, be careful of the pit
  • In a bowl, gently mix the cherry plum slices plus all the FILLING ingredients through the orange liquer.
  • Cover the bowl and refrigerate for 1 hour. Use this time to make your pie dough (if making from scratch), which also needs to chill for one hour.
  • After marinating the cherry plums, drain about half the liquid off.
  • Add the lemon juice and flour and gently stir.

PIE CRUST

  • Follow all the steps for Simply Recipe's Sour Cream Pie Crust (link under recipe notes), OR
  • Let pre-made pie crust sit out for a bit so it can be unfolded without breaking

ASSEMBLY OF GALETTES

  • Find a bowl, lid or make a circle template that is 5.5" across
  • Place the circle template on your rolled out pie crust and cut eight independent 5.5" circles. Make sure you are working on a well-floured surface and that your crust is about 1/8" thick.
  • Place each crust circle into a muffin pan (if not using a silicone flexipan, make sure to lightly grease your muffin tin). Gently press the dough down into the muffin hole.
  • Fill each crust with 1/8th of the cherry plum filling.
  • Fold and tuck crust over the filling so that the pie filling still shows in the middle, see picture.
  • brush crusts with egg wash and sprinkle with course or raw sugar

BAKING @ 375 Degrees (f)

  • Bake on the middle rack for 30 minutes.
  • Let cool completely if adding whipped cream. Eat warm if topping with ice cream.

BRITTLED SLICED ALMONDS

  • Melt the butter in a non-stick skillet
  • Add the sliced almonds and sprinkle the brown sugar over them
  • Cook on medium low heat until nicely browned and fragrant, stirring often.
  • Let cool completely. Break up any chunks.

FRESH HONEY WHIP CREAM

  • Pour heavy whipping cream into a medium metal bowl
  • Mix with a hand mixer until you begin to see soft peaks forming
  • Add the vanilla and honey
  • Continue to mix JUST UNTIL you have stiff peaks. Watch closely, it can turn from stiff peaks to curdled cream within seconds.

FINAL ASSEMBLY

  • Add a dollop of whipped cream to the middle section of each cooled galette
  • Sprinkle whipped cream with Brittled Almonds and serve
  • Alternative is to serve cherry plum galette's warm with a scoop of vanilla ice cream. Top with Brittled Almonds
  • Can refrigerate finished Verry Cherry Plum Galettes for up to 48 hours.

Notes

Here is the link to the Sour Cream Pie Crust from Simply Recipes. This is such a fantastic pie crust ~ I highly recommend it. If you want to use a pre-made crust, try Trader Joe’s Pie Crust sheets. They are a great option for saving time. 
Here’s another Crafty Composition recipe you might enjoy . . .

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3 COMMENTS

  1. Lenneke | 27th Nov 19

    Yummy!”

  2. Vikki | 1st Aug 19

    How very yummy that looks!! I’ve seen those cherry plums; now I’ll know to buy them. I love Maxine’s story!! Pinned.

    • JoElle | 8th Aug 19

      Thank you Vikki. There were very yummy. Thanks for pinning . . . and your comment.

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