A PARTY FOR A POPPET…FRUIT GALETTE TARTS

Deeba @ PAB

16 years ago

“Sing a song of Birthdays

Full of fun and cheer,

And may you keep on having them

For many a happy year.”

Author Unknown

Sitting waiting for the cream to come by…yum yum yum!!

All dressed up for the party… it’s the BIG 1 !!

The head was dizzy with a heady mix of poppet, party & France. An eclectic mix of thoughts, while enjoying the delectable success of my rustic Peach & Plum Galette , set me thinking. Had to make something for Dhhangit’s sweet little poppet, Mayumi, who is about to turn 1.

Dhhangit has the cutest little baby girl, & this loving Mum has called out a 1st birthday party event for the little one…the Perfect Party Dishes blog event!

I love kids birthday parties & thought…why not nick some galette dough & try a few fruit tarts for the party.

Dhhangit’s event jostled up many memories & made me dig into archives & reminiscence about days that had gone by… it seems SO long ago when mine were as young as hers. Dived into my album to put my thoughts into snapshots…

My kids are both way past 1, but these ‘Big 1‘ buntings are still around. My sis had sent them to me from the States for the my little fellows’ 1st birthday (in the year 2000!!), but in the general chaos that ensued, the buntings didn’t see light of day. I rediscovered them a while ago, & have on hung to them for some silly reason. Now it doesn’t seem silly any more…little did I know that I would blog ’em for baby Dhhangit’s turning 1!!

Fruit Galette Tarts

From Peach and Plum Galette as adapted ‘minimally’ from Susan @ Food Blogga

Ingredients:
Dough:
All-purpose flour – 1 3/4 cups
Granulated sugar – 1/3 cup
Coarse cornmeal – 1/4 cup
Salt – 1/4 teaspoon
Cold butter – 1/2 cup; cut into small pieces
Fat-free buttermilk – 1/3 cup

Fruit Filling:
Plums – 10-12; stoned & chopped
Peaches – 3 cups; thinly sliced (about 3-4 large)
Granulated sugar – 1/2 cup
Light brown sugar – 1/4 cup
Ground cinnamon – 1 teaspoon
Pure vanilla extract – 1 teaspoon
Fresh minced ginger – 1 teaspoon
Cornstarch – 3 tablespoons

Egg white – 1
Fat-free milk – 2 tablespoons
Turbinado sugar – 1 tablespoon

Method:

To make the dough:
Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes. (I did it for almost an hour because the weather was HOT)
Preheat the oven to 350 degrees F.
To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, & then cut 3″ circles with a fluted cookie cutter.
Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar.
Line the tart pan with parchment paper pieces, place the dough circles on them, brush the rims with the wash & sprinkle sugar over the edges.
Add about a tbsp of the fruit mixture (drain any liquid first), to each little tart.
Bake for 15-20 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool completely.
Pipe swirls of buttercream or whipped cream on each & decorate with sprinkles etc. Chill until time to serve.

Just for you Dhhangit… hope your party’s a great HIT & PERFECT…as I know it will be!

Dressed them up in some buttercream left-over from the last DB gateau challenge….& we were ready to sing Happy Birthday to you !! The pretty yummy petit fours disappeared once the children came back from school… ‘They are soooo good Mama“, said one; “Awesome“, said the other. These tasted great chilled, so can be made in advance; & chilled before serving.