The only plums that I really enjoy are Italian Prunes (really, they're a plum). I've also read that they are called Stanley Plums. Maybe that's an East Coast thing, but here in California, they are sold as Italian Prunes.
These plums are perfect for baking-- the meat is a greenish color, firm and not full of juice. There is a very traditional Bavarian Tart that my mother taught me how to make, called Zwetschgen Datschi (Da-CHI) that my family looks for to my making for my annual Oktoberfest party. I will be making that, along with my arsenal of Bavarian recipes in just a couple of weeks.
This particular galette (basically a free-form pie) is a super fast version of the traditional Bavarian Tart, that captures the same wonderful flavors of sugar and cinnamon. I make an excellent pie crust, if I do say so myself. But, when it's a week night, I have no shame in thawing out a pie crust from my local Trader Joe's. The ingredients are good enough for me-- no trans fats and it's pretty darn flakey. I don't really have a recipe to write down, because you want to sweeten the plums, according to how tart they are.
I "eyeballed" how many plums I would need to fill one pie crust. Cut the plums in half and remove the pit; then I slice the plums into bite-sized pieces. In a bowl, I added about 1/4 cup sugar and 2 teaspoons cinnamon. Let the plums sit a bit and taste them. Add a little more sugar, if they still taste a little tart for your taste buds.
I'm a big fan of King Arthur Flour's website. I bought a few of their products this summer, and the Pie Filling Enhancer was one of them. I like to use tapioca to thicken my fruit pies, but I thought I'd give this product a try-- so I added a couple of Tablespoons to the fruit.
I used my homemade fig jam, but you can also use apricot jam.
On a baking sheet with parchment paper (King Arthur sells perfectly sized half sheets for a reasonable price), spread a nice even layer, leaving a wide border where you'll be folding the crust over the plums.
Add the plums in an even layer...
Now, fold the pie dough and don't worry about it having to look perfect.-- this is a rustic tart. That gives you permission to not be so perfect! Dot the fruit with butter-- a few pieces.
I like to make an egg wash (well beaten egg, little bit of water) and brush it on the crust-- this gives the curst a pretty golden color and some sheen. The egg wash also acts like a glue for sprinkling regular sugar or turbinado sugar-- but I have to praise another one of my favorite King Arthur Flour products-- Sparking White Sugar! I just love this stuff! It made my sugar cookies look pretty, and it doesn't melt. I love the crunch, too. What do you think? I love cinnamon, so I decided to shake some extra, for good measure. Sorry, I didn't measure-- I just eyeballed the whole thing.
Make sure that your oven is pre-heated to 350F. Bake for about 25 minutes, until golden brown. Your kitchen will smell so good!
How fast and easy is that?!
Oh, look at that melted butter! The Pie Filling enhancer worked great, by the way.
This is a family favorite, all the way back to my childhood. My brother's are going to drool when I send them a picture of this! From start to finish, you can have this dessert on a cooling rack in about 45 minutes. It's that easy!
Mutti ("mom"), this is in memory of you! Thanks for teaching me how to cook like the true Bavarian that you were! This is outstanding! I just love this tart!
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