The secret is out! One of our favorite parts about designing styled shoots is getting to eat the delicious food afterwards. We love partnering with Center Cut Catering on our wedding inspiration shoots because their food is not only beautiful to shoot, it’s amazingly tasty. If working with Center Cut Catering, you MUST get the candied maple bacon. You’ll thank me later! I’m so excited to share our second Newlywed Cook Book recipe. This dessert was featured on our farm-to-table inspiration shoot that graced the blog pages of Smitten Magazine! In case you missed our last recipe, Lemon and Herb Roasted Chicken, you can find it here!
Photo: Kelly Anne Photography
Newlywed Cook Book Recipe: Plum Almond Galette
Ingredients for a single-crust pie:
- 1 1/4 cups all-purpose flour
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- 1 1/2 pounds Italian plums, pitted and sliced
- 1/3 cup plus 1 teaspoon sugar, divided
- 1/4 teaspoon ground cardamom
- 2 tablespoons all-purpose flour
- 1 trans-fat-free refrigerated ready-to-bake pie crust dough (7.5 ounces)
- 1/4 cup marzipan, crumbled into 1/4-inch pieces
- 1 large egg, lightly beaten
Cooking Instructions
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle three tablespoons ice water evenly over mixture and pulse until incorporated.
Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough. Turn out dough onto a work surface. Divide dough into four portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a five-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
Heat oven to 375°. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a two-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve.
Stay tuned for more newlywed cook book recipes coming soon to the Something New for I Do blog!
