as far as i’m concerned, this is the prime time of year to visit the farmer’s market. i’m pretty sure the last time i went i counted 8 different kinds of plums. and don’t get me started on the peaches and nectarines. and then there’s all the varieties of tomatoes and eggplants that i’ve never even seen before. it was like a giant toy store, for organic fresh fruit and veggie loving adults!
on one of my recent farmer’s market trips, i picked up some beautiful fresh red currants and bright yellow shiro plums. they were actually both fruits i had never tried before, but a little voice deep inside me told me that they were destined for my oven (and mouth). currants are tiny little berries that are very tart and pack a juicy punch, and shiro plums are small, bright yellow, and sweet with a slightly tart finish. the second i tasted them i knew that they were just meant to be involved in some sort of pie-like situation.
i decided to turn them into galettes because i was in the mood for something rustic. then i decided to turn them into mini galettes because i was in the mood for something i could pick up in one hand. in the end, i was beyond pleased with the results. the crust was light and flakey, and the filling danced back and forth between sweet and tart, with just a hint of cinnamony warmth in the background. and although the folded galette crust gave these a down to earth, rustic feel, the bright colors really made for a stunning dessert that would be totally appropriate at the fanciest of events. i really loved this fruit combination, so i definitely recommend that you try it out – or just swap in whatever catches your eye at the market!
stunningly beautiful, rustic mini tarts that bring together the sweetness of plums and the tartness of red currants.
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup earth balance (or butter), cold and cubed
- 3-4 tablespoons water
- 1 pound shiro plums (other small plums will work too), pitted and quartered
- 1 cup red currants
- 3 tablespoons natural cane sugar
- 2 tablespoons cornstarch
- 1 vanilla bean, seeds scraped out
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon lemon juice
- in a medium bowl, combine the flour, sugar, and salt. using your fingers or a pastry cutter, work in the earth balance until it is in chunks the size of peas. use a fork to stir in the water until the dough just begins to come together.
- form the dough into a disc, wrap it in plastic wrap, and let it chill in the fridge for at least 30 minutes before rolling it out.
- preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- in a large bowl, combine the plums, currants, sugar, cornstarch, vanilla seeds, cinnamon, ginger, and lemon juice. let it sit for at least 5 minutes so that some of the juices come off.
- separate the dough into four equal parts. on a well floured surface, roll out each part into an imperfect circle-like shape. place the circles on the baking sheet.
- spoon some filling in the middle of each dough circle, leaving about an inch of crust around the edge. fold that inch of crust up around the filling.
- brush the top of the crust with water, then sprinkle it with a little extra natural cane sugar. bake the galettes in the oven for about 45 minutes, until the crust is nice and golden. let them cool completely on the pan before serving.