The Neighborhood Cup
1 Journey
Aliso Viejo, CA 92656
949.716.5100
info@TheNeighborhoodCup.com

Hours of Operation
Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm








  

Recipes from The CUP

Pluot Galette

A fancy name for a rustic, open faced pie that doesn’t mess with a pie tin. Easy to do, so give it a try with your favorite fruits, apples, plums, cherries, pears, pluots or whatever is on hand. Even a mixture of fruit would work, what could be bad?

Pluot Galette (Serves 8)

  • All-purpose flour, for work surface
  • 1/2 recipe pie crust (see below)
  • 1 tablespoon cornstarch
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 4-5 large ripe pluots, cut into 1/2-inch pieces (about 3 1/2 pounds)
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg
  • Sanding or raw sugar, for sprinkling
  • 1 tablespoon unsalted butter, cut into small pieces
  • 3 tablespoons apricot jam

Line a baking sheet with parchment paper or a nonstick baking mat.

Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.

In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pluots and cornstarch mixture until evenly coated. Mound pluot mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pluot mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes

Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.

Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pluots. Let cool briefly before serving warm or at room temperature.

Pie Crust (All made in a food processor)
Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter cut in pieces
  • 1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together (don’t add too much or it will be wet). Do not process for more than 30 seconds. Too long makes it tough.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using. This will make it flakier.

 

recipe Archives

The Neighborhood Cup
...more than just coffee

 

Home | About Us | Staff Bios | Drinks | Food | Art Gallery | Calendar | Events | Site Map