This week’s TWD recipe was chosen by Michelle of Michelle from Colorado Springs. There were many options for the fruit to use, but after arriving at the grocery store and seeing that the plums were on sale, they became my fruit of the moment.
This was a fun recipe to make, but it didn’t quite go as planned… Let me show you.
Here is the crust after I rolled it out.
I think that this is were the problems began… Do you see the lighter pieces there? Ya, that’s the butter… The recipe said to not be afraid of the butter pieces, and so I decided not to be, even though the recipe for crust that I usually use does not result in polka dotted crust… But I powered on.
Here is the galette with my plums.
I knew at this point that it was not going to be pretty, but I was okay with that. It was going to be a little rustic anyway, so I decided not to bother trimming the edge of the crust after I rolled it out. I didn’t want to waste the buttery goodness!
Well, 10 minutes into baking it, I realized that things weren’t going to be exactly as it should.
It was kind of, well, melting… But I decided that ugly doesn’t mean non-yummy, so I continued on.
After adding the custard and finishing the baking, it was not the most beautiful baked good I have ever seen…
But, in my defense, it was still yummy. Even with the custard spilling over the side of the crust and the whole thing being quite a mess…
You should go now to check out what this was supposed to look like from the rest of the group.
But tell me. What do you think went wrong? Was it the large butter dots in the crust? Was it the fact that I skipped the optional 15 minutes in the freezer before I baked it? Both? Something else?
I would love for some input… Teach me. Share your wisdom.