{"id":38675,"date":"2017-04-05T11:03:02","date_gmt":"2017-04-05T11:03:02","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=38675"},"modified":"2017-09-08T06:46:46","modified_gmt":"2017-09-08T06:46:46","slug":"plum-and-marzipan-galette-with-almond-pastry","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/plum-and-marzipan-galette-with-almond-pastry\/","title":{"rendered":"Plum and Marzipan Galette with Almond Pastry"},"content":{"rendered":"

\"Recipes<\/a><\/p>\n

Serves:<\/strong> 8
\nDifficulty:<\/strong> moderate
\nPreparation time:<\/strong> 1 hour 30 minutes (including resting time for the pastry) Allow 4 days for the rosemary and vanilla castor sugar to infuse.
\nCooking time:<\/strong> 35-40 minutes<\/p>\n

Almond Pastry
\n<\/strong>225 g flour
\n\u00be C (100 g) icing sugar
\n150 g butter
\n50 g ground almonds
\n1 tsp (5 ml) vanilla essence
\n2 eggs<\/p>\n

Marzipan<\/strong>
\n125 g ground almonds
\n125 g icing sugar
\n1 egg white
\n1 drop almond essence (optional)<\/p>\n

Filling
\n<\/strong>6 plums, pitted and sliced
\n2 Tbsp (30 ml) rosemary and vanilla infused castor sugar *
\n<\/strong>1 tsp (5 ml)\u00a0lemon juice
\n1 tsp (5 ml) lemon zest
\n1 Tbsp (15 ml) flour
\n2 Tbsp (30 ml) flaked almonds<\/p>\n

To Serve
\n<\/strong>icing sugar for dusting
\nclotted cream or homemade vanilla ice cream (optional)<\/p>\n

Method<\/h4>\n

Almond Pastry
\n<\/strong>Place the flour, icing sugar, salt, butter, ground almonds and vanilla essence into a food processor and pulse together until it resembles breadcrumbs. Add the eggs while the motor is running.<\/p>\n

Remove the pastry from the food processor and press into a flat disk. Wrap in cling wrap and refrigerate for at least 1 hour before using. The pastry will be quite soft.<\/p>\n

Marzipan
\n<\/strong>Place the ground almonds, icing sugar, egg white and almond essence (optional) into the bowl of a food processor and whizz until the mixture comes together. Form into a flat disc and wrap in cling wrap until you are ready to use it.<\/p>\n

Preheat the oven to 180 \u00b0C.<\/p>\n

To Assemble The Galette
\n<\/strong>Roll the pastry into a roughly 30 cm circle on a sheet of baking paper lightly dusted with flour. Place in the freezer while you roll out the marzipan.<\/p>\n

Roll the marzipan out on a sheet of baking paper to a thickness of approximately 2 mm and cut into a roughly 20 cm circle.<\/p>\n

Flip the marzipan circle over onto the middle of the pastry circle and peel the baking paper off.<\/p>\n

Mix all of the ingredients for the plum filling together and place this mixture on top of the marzipan.<\/p>\n

Carefully fold the pastry up the sides and over the plums leaving an opening in the middle. Place in the fridge for 30 minutes.<\/p>\n

Sprinkle with the flaked almonds and bake for 35-45 minutes or until the pastry is golden brown and crispy.<\/p>\n

To Serve<\/strong><\/p>\n

Lightly dust with icing sugar and serve warm with clotted cream or homemade vanilla ice cream.<\/p>\n

*<\/strong> For the rosemary and vanilla infused sugar, place one 15 cm sprig of rosemary and one split vanilla pod into 400 g of castor sugar and leave to infuse for 4 days.<\/em><\/p>\n

\"Miele-Kitchen-Autumn-1\"<\/a><\/p>\n

Bake the other treats in this series…<\/em><\/strong><\/p>\n

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miele.co.za<\/a>\u00a0| Facebook<\/a><\/strong><\/p>\n

\"Miele<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Serves: 8 Difficulty: moderate Preparation time: 1 hour 30 minutes (including resting time for the pastry) Allow 4 days for the rosemary and vanilla castor sugar to infuse. Cooking time: 35-40 minutes Almond Pastry 225 g flour \u00be C (100 g) icing sugar 150 g butter 50 g ground almonds 1 tsp (5 ml) vanilla essence 2 eggs Marzipan 125 g ground almonds 125 g icing sugar 1 egg white 1 drop almond essence (optional) Filling 6 plums, pitted and […]<\/p>\n","protected":false},"author":56,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-38675","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/38675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/56"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=38675"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/38675\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=38675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=38675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=38675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}