#fig jam

I've picked a glut of beautiful plums on our tree in the garden, and baked this simple, but delicious as, Damson Galette, a goergeous end-of-Summer treat! Happy Saturday!

Ingredients (serves 4):

a dozen and a half just ripe Damson plums, rinsed

400 grams/14.6 ounces Pâte Brisée (Water Shortcrust Pastry) 

4 heaped tablespoons good quality fig jam

4 heaped tablespoons ground almonds

1 egg

1/2 tablespoon caster sugar

Halve and pit Damson plums. Set aside.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

On a lightly floured surface, roll out Pâte Brisée into a large circle, not too thinly. Trim the edges, and gently place Pâte Brisée circle onto prepared baking tray.

Generously spread fig jam, onto Pâte Brisée circle, leaving out the edges. Sprinkle evenly with ground almonds.

Arrange Damson plum halves, cut side up onto the fig jam from the centre out, into a circle. Fold the edges of the galette, slightly on top of the plums.

Break the egg in a small bowl, and beat it lightly.

Brush the edges of the galette with egg wash.

Sprinkle Damson plums and Pâte Brisée alike with caster sugar.

Place in the hot oven, and bake, at 200°C/395°F, 30 to 35 minutes, until pastry is a nice golden brown colour.

Remove from the oven, and let cool slightly.