Spiced Mirabelle Plum Galette Recipe

At the bottom of my garden there is an old, big mirabelle plum tree. I don't know how old is that tree but i'm sure that it's older than me. Every year it gives us kilos of delicious small fruits, but honestly its my first time when i decided to do something with these amazing plums.  I found easy recipe for mirabelle plum gallete and the effort totally surprised me. I didn' t expect that these fruits can be so amazing in their taste. In the middle they are sweet but the skin is sour so the mix of this flavours is absolutely delicious. Mix of spices which is used in this recipe is really flavourful.  As a result i got flavoured explosion.

Serves	8 slices
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes

• 1 portion of basic shortcrust pastry (or shop bought ready rolled shortcrust pastry) http://classy-kitchen.blogspot.com/2014/09/basic-shortcrust-pastry.html
• Apricot jam
• 225g to 250g mirabelles (halved and pitted)
• 1 teaspoon mixed spice
• 2 tablespoons Demerara sugar

Note

An easy plum tart that is quick and easy to make and uses a minimum of ingredients and is perfect for any family supper pudding. Use fresh Mirabelle plums when in season, or Victoria plums, Damsons and Greengages. This tart also works well when made with fresh figs.

Directions

	Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a large round tray, such as a pizza tray.
	Roll the pastry out if using home-made to a large circle about 14" (35cms). Spread some apricot jam over the pastry leaving a border of about 2" (5cms) around the edge.
	Mix the mixed spice and sugar together and set to one side.
	Arrange the plum halves on the jam on concentric circles,so they completely cover the jam covered pastry base in one layer.
	Bring the pastry edges up and around the fruit, so part of the fruit is covered but the middle of the fruit is showing.
	Sprinkle the mixed spice and sugar mixture over the top of the fruit and pastry and bake in a pre-heated oven for 20 to 30 minutes, or until the pastry is crisp and golden, and the fruit is cooked and has released its juice.
	Allow to cool on the tray for 3 to 5 minutes, to allow the juice to sink back into the fruit and then serve warm with cream, crème fraîche or ice cream.