Plum Galette
This post may contain affiliate links. Read my full disclosure policy. Sweet-tart plums tucked into a golden, buttery crust—this free-form plum galette is simple to prepare and makes the prettiest summer dessert. Whether you call it a rustic plum tart (American), a plum galette (French), or a plum crostata (Italian), you’re going to love this gorgeous summer dessert. With a crackly pastry crust folded over a filling of luscious purple plums, it’s essentially a free-form pie baked on a sheet pan, and it has a deliciously high crust-to-fruit ratio. If you’re intimidated by making your own crust, don’t be! My all-butter tart crust is easy to make, very forgiving, and comes together in less than one minute in a food processor. It makes a fabulous base for any fruit tart (see my similar French apple tart). Although, if you have crust-lovers in your house like I do, beware of late-night snackers who steal the pleated crust and leave you with only the center of the tart. “My husband said this was the best dessert he has ever had! I am always in search of an amazing crust and this is it.” What You’ll Need To Make a Plum Galette All-purpose flour, salt, and sugar – the base for the crust; flour provides structure, salt sharpens the flavor, and sugar adds a touch of sweetness to balance the fruit and help the crust brown. Cold unsalted butter & ice water – the key to a tender, flaky pastry; keeping everything cold prevents the butter from melting before the crust hits the oven Plums – look for ripe but still firm fruit so the slices hold their shape and don’t turn mushy as they bake; black or red plums both work well. Don’t be tempted to load up the tart with extra plums; stone fruits give off a ton of juice, which can leak from the tart and make a mess of the crust and your pan. Sliced almonds – finely ground and sprinkled under the fruit to add subtle nutty flavor and help absorb some of the juices as the plums bake Egg & turbinado/coarse sugar – the egg is brushed over the crust for a golden, glossy finish; the coarse sugar adds a bit of crunch and sparkle Apricot jam (optional) – brushed over the fruit after baking to give it a pretty, glistening finish, like you’d see in a French pastry shop Jump to the printable recipe for precise measurements All-purpose flour, salt, and sugar – the base for the crust; flour provides structure, salt sharpens the flavor, and sugar adds a touch of sweetness to balance the fruit and help the crust brown. Cold unsalted butter & ice water – the key to a tender, flaky pastry; keeping everything cold prevents the butter from melting before the crust hits the oven Plums – look for ripe but still firm fruit so the slices hold their shape and don’t turn mushy as they bake; black or red plums both work well. Don’t be tempted to load up the tart with extra plums; stone fruits give off a ton of juice, which can leak from the tart and make a mess of the crust and your pan. Sliced almonds – finely ground and sprinkled under the fruit to add subtle nutty flavor and help absorb some of the juices as the plums bake Egg & turbinado/coarse sugar – the egg is brushed over the crust for a golden, glossy finish; the coarse sugar adds a bit of crunch and sparkle Apricot jam (optional) – brushed over the fruit after baking to give it a pretty, glistening finish, like you’d see in a French pastry shop Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Chop the Almonds. Place the almonds in the bowl of a food processor fitted with the steel blade and pulse until they’re finely chopped, about 1 minute. Transfer them to a small bowl and set aside—you’ll use them later to add flavor and soak up some of the fruit juices. Step 2: Make the Galette Dough. To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine, then add the cold butter. Process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds. Step 3: Form dough into disc. Transfer the crumbly dough to a lightly floured work surface and knead it a few times—just enough for it to come together into a ball. Then pat it into a disk; it doesn’t need to be perfect. Step 4: Partially roll the dough. Lightly flour your work surface again and dust the dough with flour, too. Using a rolling pin, roll it into a rough 8- to 10-inch circle, turning as you go and adding more flour as needed to prevent sticking. Transfer the dough to the parchment-lined baking sheet and pop it in the fridge while you prep the plums—you’ll finish rolling it out directly on the parchment, so go ahead and clean your work surface. Step 5: Slice the plums. Cut the plums into ¼-in-thick slices; set aside. Step 6: Finish rolling the dough. Take the dough out of the fridge and slide the parchment paper onto your countertop. Roll the dough directly on the parchment into a 13-inch circle, about ⅛ inch thick. Don’t worry if the edges are a little ragged—that’s part of the galette’s charm. Step 7: Assemble the Galette. Transfer the parchment and rolled-out dough back to the baking sheet—the edges of the dough will likely run up the sides a bit, which is fine. Sprinkle the flour evenly over the center of the dough, leaving about a 1-inch border all around. Next, sprinkle the chopped almonds over the flour, then ¼ cup of the granulated sugar. Arrange the plum slices on top in overlapping concentric circles, leaving a 2½-inch border around the edge. No need to fuss over perfection here—it doesn’t make much difference in the end and you don’t want the dough to get too warm. Step 8: Finish and chill. Sprinkle the remaining ⅓ cup sugar over the plums. Then gently fold the edges of the dough up and over the fruit, working your way around and pleating as you go. Don’t worry about being too precise—it’s meant to look rustic. If any cracks form, just pinch a bit of dough from the edge and patch them up. Brush the crust with the beaten egg, then sprinkle with turbinado sugar for a little sparkle and crunch. Pop the whole thing in the fridge for 15 to 20 minutes to firm up before baking. Step 9: Bake and glaze. While the galette chills, preheat the oven to 350°F and set a rack in the center of the oven. Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown. Don’t worry if some juices leak out and burn on the pan—that’s totally normal. Once it’s done, transfer the pan to a rack and let the galette cool. If you’d like to add a glossy finish, warm the apricot jam in a small microwave-safe bowl until bubbling, 10 to 20 seconds, then brush it over the plums while the galette is still slightly warm. Step 10: Serve. Use two large spatulas to carefully transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature. It’s best enjoyed the day it’s made, when the crust is at its crispiest, but leftovers will keep well for a few days—just loosely cover and leave them on the countertop. You May Also Like RecipeComments (144)Add Comment Recipe Comments (144) Add Comment Ingredients For the Crust 1½ cups all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon salt 2 tablespoons granulated sugar 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces ¼ cup very cold water 1½ cups all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon salt 2 tablespoons granulated sugar 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces ¼ cup very cold water For the Filling ½ cup sliced almonds 1 lb plums (3 to 4, depending on size) 2 tablespoons all-purpose flour ¼ cup plus ⅓ cup granulated sugar 1 egg, beaten 1 tablespoon turbinado or coarse sugar 2 tablespoons apricot jam, best quality (optional) ½ cup sliced almonds 1 lb plums (3 to 4, depending on size) 2 tablespoons all-purpose flour ¼ cup plus ⅓ cup granulated sugar 1 egg, beaten 1 tablespoon turbinado or coarse sugar 2 tablespoons apricot jam, best quality (optional) Instructions Line a baking sheet with parchment paper. In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped, about 1 minute. Transfer the almonds to a small bowl and set aside. Make the crust: To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the plums (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface). Assemble the galette: Cut the plums into ¼-in-thick slices. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 13-in circle about ⅛-in thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the dough will run up the lip of the sheet slightly. Sprinkle the flour evenly over the pastry, leaving a 1-in border. Sprinkle the chopped almonds evenly over the flour, followed by ¼ cup of the granulated sugar. Arrange the plum slices on top in overlapping concentric circles to within about 2½ in of the edge. Don’t worry about making it look perfect; it doesn’t make much difference in the end and you don’t want the dough to get too warm. Sprinkle the remaining ⅓ cup sugar over the plums. Fold the edges of the dough over the plums in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar over the top of the crust. Chill the assembled galette in the fridge for 15 to 20 minutes. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position. Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the galette should be fine -- just scrape any burnt bits away from the galette once it’s baked.) Transfer the pan to a rack and let cool. While the galette cools, make the optional glaze. Place the apricot jam in a small, microwave-safe bowl and microwave until bubbling, 10 to 20 seconds. Using a pastry brush, brush the plums with the jam until glistening. Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature. The galette is best served on the day it is made, but leftovers will keep nicely, loosely covered on the countertop, for a few days. Make-Ahead Instructions: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling. The assembled unbaked galette can be refrigerated for up to 24 hours. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.) Line a baking sheet with parchment paper. In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped, about 1 minute. Transfer the almonds to a small bowl and set aside. Make the crust: To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the plums (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface). Assemble the galette: Cut the plums into ¼-in-thick slices. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 13-in circle about ⅛-in thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the dough will run up the lip of the sheet slightly. Sprinkle the flour evenly over the pastry, leaving a 1-in border. Sprinkle the chopped almonds evenly over the flour, followed by ¼ cup of the granulated sugar. Arrange the plum slices on top in overlapping concentric circles to within about 2½ in of the edge. Don’t worry about making it look perfect; it doesn’t make much difference in the end and you don’t want the dough to get too warm. Sprinkle the remaining ⅓ cup sugar over the plums. Fold the edges of the dough over the plums in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar over the top of the crust. Chill the assembled galette in the fridge for 15 to 20 minutes. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position. Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the galette should be fine -- just scrape any burnt bits away from the galette once it’s baked.) Transfer the pan to a rack and let cool. While the galette cools, make the optional glaze. Place the apricot jam in a small, microwave-safe bowl and microwave until bubbling, 10 to 20 seconds. Using a pastry brush, brush the plums with the jam until glistening. Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature. The galette is best served on the day it is made, but leftovers will keep nicely, loosely covered on the countertop, for a few days. Make-Ahead Instructions: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling. The assembled unbaked galette can be refrigerated for up to 24 hours. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.) Nutrition Information Powered by Per serving (8 servings) Serving size: 1 slice Calories: 399 Fat: 21 g Saturated fat: 11 g Carbohydrates: 50 g Sugar: 27 g Fiber: 2 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg Per serving (8 servings) Serving size: 1 slice Calories: 399 Fat: 21 g Saturated fat: 11 g Carbohydrates: 50 g Sugar: 27 g Fiber: 2 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertFruitAmericanFrench Cakes, Pies & Tarts Dessert Fruit American French