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Parve
Medium
2 Hours, 20 Minutes
Diets 
An easy, no-fuss dish that will have everyone thinking that it took so much preparation. In reality, it can be assembled in just a few minutes. So take advantage of summer’s bounty, and prepare a galette that’s ready in no time and tastes positively divine.
1 and 1/2 cups Mishpacha Flour
3 tablespoons sugar, plus additional sugar for sprinkling
1/2 teaspoon salt
10 tablespoons margarine, chilled, cut into 1/2-inch (1-centimeter) pieces
2 tablespoons ice water
4 medium plums, halved, pitted, and cut into 1/2-inch (1-centimeter) wedges
1/4 cup sugar
2 tablespoons Gefen Cornstarch
zest of 1 lemon plus 1 teaspoon lemon juice
1 tablespoon vanilla sugar
1/2 cup seedless raspberry preserves
Combine flour, sugar, and salt in a large bowl.
Add the margarine and use your fingers to work it into the mixture until the mixture resembles coarse crumbs.
Add the water, working it in until a dough is formed. Shape the dough into a ball, cover with plastic wrap, and refrigerate for one hour.
In a medium-sized bowl, combine the plums, sugar, cornstarch, lemon juice, zest, and vanilla sugar and toss to combine. Set aside.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Remove dough from the refrigerator. Prepare two sheets of Gefen Parchment Paper. Lightly flour one sheet. Place the dough disc on top. Place the second sheet on top of the dough. Roll out the dough to a 12-inch (30-centimeter) circle. Transfer the rolled-out dough and parchment sheets onto a baking sheet. Remove the top piece of parchment and discard.
Melt the raspberry preserves. Smear half of the preserves onto the dough, leaving a two-inch (five-centimeter) border all around. Working from the outer part of the circle, lay the plum wedges on the preserves, slightly overlapping the slices. Work inward until the plums are finished.
Using the parchment paper, gently fold up the dough around the border, pleating as needed and pressing down lightly to secure up and over the fruit.
Brush the crust with water and sprinkle with a little turbinado sugar or additional white sugar.
Bake for 35–40 minutes. Remove from oven. Brush remaining raspberry preserves over the plum wedges. Allow to cool before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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so Pretty and so good!
amazing
how can u make the dough not crumble
Make sure you use ice cold water and cold margarine. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out.
Raspberry preserves What is this? Can I find it in England, or what can be used instead?
I would use raspberry jam.
You can use any jelly that you like instead. Preserves generally have bigger fruit chunks in them.
it’s such a. good recipe but my dough was crumby
DELICIOUS RECIPE!
SO TASTY!!
Great recipe! Really delicious summer dessert! I substitute the margarine for coconut oil and sometimes the plums with nectarines. I keep it warm on the hot plate and serve with parve vanilla ice cream. Always a hit!