Jamun Galette (Java Plum Galette)

By Savini Gauri

I wait all year for Jamun season, so that I can make the perfect buttery yet flaky pie crust and a juicy Jamun (Java Plum) filling, these Jamun Galettes will have everyone coming back for seconds…and thirds....and Nths.... Plus, they’re super easy and quick to make!

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I wait for Jamun season all year, every year. No exceptions. Just a short while ago, I posted pictures of my Jamun Sorbet, and if you missed it: go check it out, it tasted and looked amazing. Out of all the summer produce, Jamun makes it to the top of my list.

It’s no surprise that I’m here with this Jamun Galette recipe. An unusual take on rustic galettes that are usually made with apples or peaches or even pears. The best thing about galettes you ask? They don't require any fancy tart tins, just a simple baking tray does the trick.

Basically, it’s a super chill, no-fuss version of the fancy-ass tars, with all the buttery flakiness of the pie crust and all the juicy deliciousness of the Jamun filling… just without the fuss that usually scares away most people when it comes to making tarts. (Though I plan to make you best friends with tarts, hopefully very soon).

I’m a die-hard classic tart and pie fan but, galettes have a special place in my heart. Since it was one of the first things I tried at culinary school. With their golden brown edges and open-faced filling, they’re pretty obvious about what they have to offer and that is, a whole lot of Jamun goodness with flaky and buttery edges. It's like they're begging to be served with a huge scoop of ice cream (or four).

You can make a large one or three small ones. NO matter what size you make they taste equally good.

How to make the perfect pie crust

The key to a good pie crust is speed and time. You to be quick and you don't want to work the dough for long. The ingredients for the perfectly flaky and buttery pie crust are all things regular, and you probably have all of them at home! (Don't forget, you can find the whole recipe, including the ingredient quantities, at the bottom of this page.)

• Maida or pastry flour

• sugar

• a pinch of salt

• cold unsalted butter, cut into small cubes

• ice-cold water

• cold milk

And to make the pie crust:

1. Mix the flour, sugar and salt

2. Work the butter into the dry ingredients – I have found that simply just squashing the butter cubes with your fingers works best for the perfectly flaky pie crust. You don’t need to mix it completely. Just squash each butter cube, until you get a wet sand-like texture! (if you don't want to dirty your hands you can use a stand mixer)

3. Add the water and milk at once, until the dough comes together in a ball.

4. Then, refrigerate for about 45 minutes.

How to make the Jamun pie filling

The Jamun pie filling is made up of:

• de-stoned Jamuns

• lemon juice

• sugar

• cornstarch

• butter

Nice and clean flavours. These simple ingredients allow the Jamun flavour to shine, with the perfect balance of flavour and freshness from the lemon juice.

And to make this Jamun pie filling… you just have to mix all the ingredients together. It's. That. Simple.

How long do you bake Jamun galettes?

Once these galettes are assembled, refrigerate them for about 40-45 minutes (or if you're impatient like me, put them in the freezer for 15 minutes) before baking them. This sets the butter in the pie crust and filling, ensuring the galette holds its shape and gets a nice and even bake.

For both the large and the small Jamun galettes, the optimal baking time is 30-35 minutes 190 ºC. This ensures the galette is baked all the way through, with a perfectly golden brown pie crust and flaky bottom.

The Jamun filling in the baked galettes won't get mushy– instead, it will have a perfect bite to it with a burst of juiciness. If you prefer a softer filling, roughly chop up the Jamun so that it bakes further giving it a softer texture. Or you can simply cover the galette with aluminium foil and bake for an extra five minutes (the foil helps prevent excess browning).

Is a Jamun Galette served hot or cold?

While Jamun Galettes taste good at any temperature, they are at their glorious peak when they’re still warm, served with a generous scoop of vanilla bean ice cream.

There is something magical about this warm and cold combo. A slice of warm galette with melting vanilla bean ice cream just hits you differently.

I hope you love this recipe as much as I do. Enjoy.

Happy Baking!

When you make this awesome recipe, do tag me on Instagram using #savinithebakeshop

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Jamun Galette (Java Plum Galette)

I wait all year for Jamun season, so that I can make the perfect buttery yet flaky pie crust and a juicy Jamun (Java Plum) filling, these Jamun Galettes will have everyone coming back for seconds…and thirds....and Nths.... Plus, they’re super easy and quick to make! Course Dessert Prep Time 20 minutes Bake/Cook Time 30 minutes Chilling + Freezing Time 1 hour 30 minutes Total Time 50 minutes Servings 8-10 slices Author Savini Gauri | Savini The Bakeshop

Ingredients

For pie crust:

• 3 tsp (15 ml) cold water

• 3 tsp (15 ml) milk

• 1/2 cup + 1/3 cup (100 grams) maida or pastry flour

• pinch of salt

• 1 tbsp (12 grams) caster or powdered sugar

• 80 grams cold unsalted butter, cut into small cubes

For jamun filling:

• 400-450 grams whole jamuns (java plum) (or any other variation of plums)

• 1/3 cup (50 grams) caster or powdered sugar

• 2.5 tbsp (12 grams) cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1 tbsp (15 g) unsalted butter, softened

You will also need:

• 1 egg, lightly whisked for egg wash (OR 1 tbsp softened butter)

• 1 tbsp granulated sugar for sprinkling before baking

Instructions

For pie crust:

1. In a bowl, mix together the flour, salt and sugar.

2. Add the butter. Using your hands, pinch together the butter pieces and flour until you get fine pea-sized pieces.

3. Add the ice cold water and milk at once.

4. Gently combine into a dough (it is not supposed to look smooth, so don't worry)

5. Shape the pie dough into a disc (if needed, knead it slightly so it holds together – but don't overwork it!), wrap it into cling film and refrigerate for at least 45 minutes.

For jamun filling:

1. Mix all jamun filling ingredients together until evenly distributed.

2. Set aside until needed.

Assembling the jamun galettes:

1. Line a a flat baking tray with baking paper.

2. Remove the pie dough from the fridge.

3. Sprinkle some dry flour on your work surface and roll out the dough to a thickness of about 1/3 cm. For the large galette, cut out a circle about 9 inches (22-23 cm) in diameter, for small galettes about 5 inch (12-13 cm) in diameter. (don't be afraid to use dry flour)

4. Put the Jamun filling in the middle of each galette, and ensure you leave a 1 – 2 inch edge around the filling (depending on how much pastry you want to fold back over the filling once you shape the galette). I recommend assembling the galettes on the baking paper and baking tray you intend to bake them on. Since it can get tricky to move once assembled.

5. Fold the edges over the filling.

6. Once assembled, refrigerate them for about 40-45 minutes (or if you're impatient like me, put them in the freezer for 15 minutes)

7. While the galettes are freezing, pre-heat the oven to 190 ºC.

8. Just before baking, brush any exposed pie crust with the butter OR egg wash and sprinkle some granulated sugar.

9. Bake the galettes in the pre-heated oven at 190 ºC for 30-35 minutes or until the pie crust is a golden brown colour. NOTE: If you prefer a softer filling, roughly chop up the jamun so that it bakes further giving it a softer texture. Or you can simply cover the galette with aluminium foil and bake for an extra five minutes (the foil helps prevent excess browning).

10. Let it cool a little and enjoy! (I eat mine warm, with a giant scoop of vanilla bean ice cream.)

11. Storage instructions: The Jamun Galette keep well covered in cling film (or in an air-tight container) in the fridge for about 2-3 days.