This would be more appropriately titled with plum galette and some nutrition facts to not make you feel guilty when you eat the whole thing yourself
I have recently fallen in love with plums after making some brown butter plum tarts when Heath’s grandmother came to over for dinner a few weeks ago. They are an interesting fruit. They grow on every continent except for Antarctica, and while they are related to the peach, apricot, and cherry they have almost 5 times the number of species (140 different kinds, to be exact) than their siblings. Whilst doing my random research, what I found most interesting is that they have many health benefits. Maybe not so much wrapped in a buttery pie crust and doused with powdered sugar, but I’m not judging if you aren’t.
1. Plums are full of antioxidants, which are full beneficial for the body. Beta-carotenes are also available in plums. These compounds are the substances that protect you from different types of cancers like lung and oral cavity cancers etc.
2. Another antioxidant known as Anththocyanins is present in the plums, which makes the fruit have red color. It is also present in strawberries and other red-colored berries. That is why plums have properties to prevent cell damaging.
3. One of the good nutritional benefits of plums is that it helps in digestion of food as it is enriched with dietary fiber. These fruits also contain Sorbitol and Isatin. Together, all these compounds regulate the digestive system so that your body gets the ability to eat different foods. This helps against constipation [insert church choir here].
4. The dried plums also contain essential vitamins and minerals. It gives you the overall intake of the daily consuming percentage of dietary fiber with many vitamins, minerals and phenolic compounds.
5. Plums nutrition facts contain minerals like potassium and iron which are required for red blood cell formation. So this makes the heart rate moderate and checks blood pressure. That is why the nutritional benefits of plums provides you a healthy heart.
6. Vitamin A is most essential for healthy eye and good vision. It keeps mucus membrane healthy. One of the important dietary fiber known as zeaxanthin is best for your retina. It protects eye from harmful UV light.
7. The polyphenolic antioxidant compounds like lutein, cryptoxanthin and zeaxanthin decreases the amount of harmful oxygen derived free radicals. It protects body from ROS compounds which create diseases and aging effects to the body.
8. Plums also contain different vitamin B complex compounds like niacin, vitamin B6 and phenolic acid compounds that break the carbohydrates, proteins and fats molecules and metabolize them.
9. Plums also contain vitamin K which opposes unnecessary blood clotting all around the body. So this maintains good blood pressure by which heart rate stays constant. The nutritional benefits of plums are also helpful in bone metabolism and protects you from bone diseases caused due to aging.
10. The nutrition facts of plums also includes large amount of antioxidant content like vitamin C which protects the body from infectious elements. Plums also possess anti-inflammatory properties and other benefits for your body as well.
See? Don’t feel as guilty now, do you?
Pate Sablee, recipe follows
Flour, for dusting
6 to 8 large plums, (about 1 1/2 pounds), cut into 1/4-inch wedges
2 tablespoons sugar
1 egg, beaten
1 tablespoons blanched, slivered almonds, toasted, optional
Special Equipment: A rimless baking sheet, pastry brush
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
10 tablespoons butter, cut in 1/2-inch cubes, chilled
1 egg yolk
2 tablespoons ice water
Special Equipment: A food processor
In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing. Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass. Turn the dough out onto a clean surface and gather it up into a loose ball. Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball. Repeat with the remaining dough until all the smooshed dough is in a single ball. Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight.
Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice). With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you’ve formed a circle roughly 10-inches in diameter and about 1/4-inch thick. Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking. Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin. Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes.
Preheat the oven to 350 degrees F.
Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside. Brush the dough with the beaten egg and sprinkle with more sugar. Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour. Remove from oven and allow to cool slightly on a baking rack. If using, sprinkle with the toasted almonds.
When the galette is no longer hot to the touch, slide onto a cake plate or pedestal. Serve warm or at room temperature.