Plum biscuit, glazed

Description

Fragrant, beautiful, with very delicate thin and crispy dough, plum acidity, and a brilliant plum glaze biscuit ("PLUM GALETTE") — only such epithets for this miracle-the cake of French cuisine!

Ingredients

Butter

140 g
Flour

185 g
Salt

5 g
Vinegar

5 g
Sugar

160 g
Water

60 g
Drain

800 g

Cooking

Dough: Mix together flour, salt and sugar 20 g Butter 125 g cut into small pieces. Add in ice water Apple cider vinegar and stir.

Place the oil in a blender along with the flour mixture and break through to the formation of crumbs.

Vinegar mixed with ice water add to flour crumbs and punch the dough took a lump

Roll the dough into a ball.

Place in plastic wrap and spread into a pancake, send overnight in the fridge (for at least 3 hours).

Filling: Plum cut into pieces, leaving 2 pieces uncut.

Remove dough from refrigerator and roll it out by placing between two sheets of baking paper sprinkled with flour, into a circle of 32 cm in diameter.

Trim the edges. Place the rolled out dough for 15 minutes in the refrigerator directly on the baking paper. From scraps to roll out the biscuit portion.

Remove dough from the fridge and straight from the paper place on a baking sheet, sprinkle the dough with 15 g. sugar Covered plum pieces overlapping each other and sprinkle them with sugar 25 g leaving little to the side. Don't worry, in the sink a lot of pectin and in Alliance with the sugar she quickly railroady, juice flow will not.

Gently molded rim.

Brush them with melted butter 15 g and sprinkle with remaining sugar. Bake in warmed up to 180 degrees ℃ oven for 45 minutes.

Plum glaze: Two plums grate, fill the top with sugar 100 g and not to interfere. P. S. for me, this frosting wound opening! Decided for themselves - will use this technique when baking fruit biscuits with apricot and apples!