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Inn on the Twenty
Jordan, Ontario, Canada
Rustic in appearance, galettes pack a punch in flavor, especially the spicy characteristic of plums.
Preheat oven to 375 degrees. On a lightly floured surface, roll out galette dough to a 1/4-inch circle. In a bowl, mix together plums, sugars, and cinnamon. Center this mixture on the dough, leaving 4 inches around the inside edge. Dot plums with butter and fold crust over them, overlapping folds. It will take 5 or 6 folds to complete tart.
Place tart on a parchment-lined baking sheet. Brush crust with egg wash and sprinkle with granulated sugar. Bake for 25 to 35 minutes until crust is golden brown and plums are bubbling.
Makes: One 12-inch free-form tart.
This recipe was published in Inn on the Twenty Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).
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