This and That

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Archive for November 20th, 2009

Pim Techamuanvivit’s Fruit Galette

Posted by Avital Pinnick on November 20, 2009

Apple Galette

(Note: This is a photo of my apple galette but not from Pim’s recipe. The galette in the video was made from nectarines.)

I just realised that the video I posted the other day has a full recipe! So I’ve transcribed it. Of course, you could just buy the book. Or go to the Web site:¬†Chez Pim. She has a gorgeous fig tart based on the same recipe. One interesting note: in her fig tart recipe, she uses the same quantities of ingredients for the frangipane but only a quarter of the frangipane is used for the tart.

I left a comment on Pim’s blog and she responded:

The frangipane here is the exact same recipe as in the book (and the video). The only difference is the fruit. In the video there’s a shot where I use just a little bit of the frangipane I just made on the fruit. In the book the instructions also said use a portion and wrap the rest. Unfortunately, there’s no way to make just enough frangipane for just one portion of this kind of rustic tart or galette.

So there’s your answer! I’ll add a note below in the recipe in case folks copy and paste just the recipe itself and delete this part of the entry.

Pim Techamuanvivit’s Fruit Galette

From The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy

Flaky pastry dough
1 3/4 cups flour
1 cup salted butter
1/4 cup cold water

With the heel (coolest part) of your hand on a stone counter or marble slab, work the butter into flour with quick smearing strokes. Add water to flour and butter mass, folding with a dough knife. Shape into a rectangle. Chill for 30 minutes. Roll out, fold into thirds, and chill.

1/2 cup whole roasted almonds
1 1/4 oz sugar plus 1 1/4 oz confectioner’s sugar (If you don’t have a scale, the recipe on Pim’s site says to use about 1/8 cup granulated sugar plus 1/4 cup confectioner’s sugar, or just 1/3 cup granulated granulated sugar)
3 oz butter

Finely chop almonds and sugar in food processor. Add butter and egg. Pulse briefly to mix. Important note: this quantity makes enough frangipane for around four pies. Use about a quarter of the quantity for this galette and refrigerate the rest. Pim says that her book mentions this point, but it’s not as clear in the video.

Assembling the galette
Fruit slices (like nectarine, plums, apricots)
Egg, beaten
Sugar for sprinkling

Roll dough into 10″ disk on parchment paper. Spread frangipane on dough. Arrange slices of fruit on dough circle, leaving 1″ margin around the edges. Brush dough with beaten egg and sprinkle with sugar.

Bake at 400F (185C) for 45 minutes or until pastry is golden brown and fruit is caramelized.


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