Raw Caster Sugar
Delicately flavoured with a...
- Ingredients
- Method
Ingredients
Pastry Dough
- 1 ¼ cup plain flour
- 1 tbs Chelsea Raw Caster Sugar
- Pinch of salt
- 110 grams unsalted butter, very cold, cubed
- ¼ cup iced water
- 1 egg yolk, slightly beaten
- 1 tbs Chelsea Raw Sugar
Filling
- 600g plums, de-stoned, quartered, and cut into thin wedges
- ¼ cup Chelsea Raw Caster Sugar
- ¼ cup of ground almonds
- 2 tbs plain flour
- 1–3 tbs of plum jam
- Serve with cream or ice cream
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
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Method
To make the pastry, combine the flour, salt, sugar and very cold butter in a food processor and process until fine crumbs form. Sprinkle the iced water over the flour mixture and pulse slightly until the dough just comes together into a ball.
On a lightly floured surface slightly knead the dough and press it into a flat disc and refrigerate (covered) for at least 30 mins (ideally 1 hour).
Preheat the oven to 180ÌŠC, fan forced.
To assemble the galette, roll out the cold dough on a sheet of baking paper to a round shape approx 30cm. Score a light 2 inch border the whole way around the pastry round.
In a small bowl, combine the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top.
Gently fold pastry over the pastry border, overlapping the edges as much as possible and gently press the folds together.
Brush the folded edges of the crust with the egg yolk and sprinkle with sugar and bake for 30-40 mins, or until the crust is golden brown. Spread plum jam evenly over the plums.
Allow to cool for 5 minutes then serve with cream or ice cream.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Raw Sugar
This natural granulated...
Reviews
What did you think of this recipe?
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- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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- 2-3 Tbsp boiling water
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- 1 cup Chelsea White Sugar
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- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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