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.

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.

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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.

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.

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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.

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.

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The Recipes

Here’s another Crafty Composition recipe you might enjoy . . .

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