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With a flaky, buttery crust folded over juicy plums, this rustic plum galette makes a lovely 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. 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.
What You’ll Need To Make a Plum Galette
As you can see, the ingredients for this plum galette are very basic, which allows the flavor of the plums to shine. 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.
The purpose of the almonds is twofold: they add flavor and also help absorb some of those plum juices.
How To Make A Plum Galette
Step 1: Chop the Almonds
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.
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.
Transfer the dough to a lightly floured work surface.
Knead the dough a few times, just until it comes together into a cohesive ball, then 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).
Step 3: Prep the Plums & Assemble the Galette
Cut the plums into 1/4-in-thick slices; set aside.
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 1/8-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 1/4 cup of the granulated sugar.
Arrange the plum slices on top in overlapping concentric circles to within about 2-1/2 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 1/3 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.
Step 5: Bake
While the galette chills, 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.
You May Also Like
- Rustic French Apple Tart
- Cherry Cornmeal Upside-Down Cake
- Late Summer Plum Cake
- Peach Crisp
- Pâte Sucrée (Sweet Tart Dough)
With a flaky, buttery crust folded over juicy plums, this rustic plum galette makes a lovely summer dessert.
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
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)
- 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.
- 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.)
- 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.
If I use gluten free flour, do you think the egg wash will help it to brown better? What I have found with GF flour it doesn’t always give me the light brown crust I like to see!
Hi Laurie, I don’t know if it will behave differently on gluten-free dough, but the egg wash does help with browning.
I’ve made Jacque Pepin’s similar recipe for years, and this is a delicious dessert. I’m looking forward to using your technique of using parchment paper!
Now I need to make a gluten free version for family members. Has anyone tried to make a galette with a gluten-free crust?
Hi Phyllis, I haven’t made this with gluten-free flour. (Oftentimes, readers will comment that they’ve adapted my baked goods to be gluten-free, but I don’t see any comments mentioning that here, so you’d be the “guinea pig.”) Please LMK how it turns out if you try it!
Hi Phyllis, I’ve used the gluten-free one-to-one flour from my local bulk/wholesale store end it has turned out delicious. Most of my family eats gluten-free so I’ve made it at least a dozen times, always change up the filling depending on the season, strawberries, peaches, blueberries, it’s actually hard to tell the difference.
Can I use store bought pastry?
Hi Lynda, this crust is easy to make and delicious, but using store-bought will work. Hope you enjoy!
Wow! I was so suprised by how flaky and delicious the crust is and putting the peach jam on top really makes it amazing ♥️
I would love to use this crust recipe with strawberries I picked up today at the FM. I will adjust sugar and add a bit of cornstarch. My question: is there any reason why this crust should not be used? Thanks!! Love your books and recipes.
Hi Lexi, I think some other fruits would work here, but I’d avoid berries as they release so much juice. Peaches should work nicely if you wanted to try that. Hope that helps!
Just delicious and the crust is my favorite for all fruit ingredients. I have made this many times with raves every time!
Wonderful recipe thankyou !
Ce dessert est tout à fait délicieux !
A real pleasure to read your site and do all your recipes. So much information:)
Great recipe! Already shared with two more people ! Amazing taste, easy to follow instructions!
In one week made twice 🙂
I have a glut of fruit this year pears, apples and plums. I read that you can make the crust 3 days ahead of time but can you can the crust then be frozen for a future date. I was also wondering the same thing for the crust of the rustic apple tart.
Thanks so much
Yes, it would be fine to freeze the crust for both this and the apple tart. 🙂
Made my first galette & first crust using butter & couldn’t be more pleased! It was an instant family favourite! I used plums and have so many ripe ones all at once, I’m wondering if I could use frozen plum slices in this recipe, rather than freezing the whole galette, since freezer space is at a premium? ❤️
Glad you liked it! Yes, I think you could use frozen plums; I’d thaw them first and drain off any liquid. I’d love to hear how it turns out with frozen plums. 🙂
This is one of my favorite desserts to make (and eat!). A white peach one is in the oven now. I’ve also done pear, strawberry rhubarb, nectarine and apple, but don’t make me choose my favorite fruit. They are all amazing. Ordered a berry galette at a French bistro last week and it didn’t even come close to this recipe.
I can see making this with plums, making another one with peaches, making another with cherries (too bad I have to share with the family!)… what about apricots? I think that would work, do you?
I haven’t tried it, but I think it should work. Please LMK how it turns out if you make it!
Love your recipes. I haven’t tried this one yet. Wondering if you could use blue berries, if so, how do I know how much to use? Thank you
Glad you like the recipes! I think some other fruits would work here, but I’d avoid berries as they release so much juice (and because some berries, like blueberries, are more tart, you’d need to add more sugar which may create even more juice). Peaches should work nicely if you wanted to try that. Hope that helps!
I made this last summer with the fresh plums I found at our local market, & it was delicious. I’ve saved it as an “annual favorite” because my normally picky children gobbled it up.
What size food processor would you recommend? I’m planning on buying one.
Hi Janelle, I highly recommend this one from Cuisinart. It has a 14-cup capacity, which I think is ideal, but you could get away with an 11-cup bowl if need be (I wouldn’t go any smaller). Hope that helps!
Thank you Jen, this is another terrific, easy to follow, recipe. The egg-wash with turbinado sugar and apricot glaze lifted this recipe from ordinary to sublime. It was delicious with vanilla ice-cream accompaniment for dessert, yet the left-overs were not too sweet to have with a coffee the next morning. This recipe is definitely a keeper!
Fantastic! All your recipes have been truly amazing.
Great plum galette! I used Italian plums from our backyard tree! Enjoyed the added pics! It was very tasty with the crushed almonds!
Enjoyed this plum gallette! I used Italian plums and my own pie crust recipe and it turned out great! Made a big gallette, thought not perfectly round!
We had this last night, made with Italian prune plums. So good! The crust is easy to make and buttery good. The plums look so pretty with the glaze. Easy and delicious! Another great Jenn recipe !
This summer, I’ve had an abundance of plums and pluots and have tested at least five recipes for plum galette. This one is the winner! Hands down! It held together better than any others, was very simple to make, cooked evenly, and tasted delicious. I have a convection oven so I cooked mine for an hour at 325 convection then turned it up to 350 for five minutes so the crust got golden brown. YUMMM
Loved it! Added juice of 1/2 a lemon and about a T of freshly grated ginger – skipped the apricot glaze. Thanks Jenn!!!
I had fewer plums so I kinda changed the ratio accordingly. My toddler and my husband just loved it. The plums gave a tangy and the almonds a nutty flavour. And the crust OMG just melts in the mouth 🙂 thanks a ton for the recipe it was so easy to make because it was so well explained 👍🏼
Hi! I just have to make this but quick question, can i sub almond flour for the sliced almonds?
Sure, that should be fine. Enjoy!
I made this yesterday and I’ve already eaten half of it! I swapped the plums with peaches and it is amazing. Thanks again for another delicious recipe.
I just made this and it was absolutely delicious. I don’t usually follow along with your pictures when I make your recipe because I can just follow the words. But I did with this one and it really helped a lot. The galette is beautiful and so yummy. I would definitely make again. Would you recommend any other fruits?
So glad you liked it! ou could try peaches here — I think it might work but there’s always some trial and error when swapping fruit; you may need more or less sugar. Also, you may want to check out https://www.onceuponachef.com/recipes/rustic-french-apple-tart.html – it’s very similar.
I trust your recipes! I have rhubarb from the farmer’s market. I’d like to substitute it for the plums. Any suggestions?
Hi Sandy, I think rhubarb will work but you may need a bit more sugar to balance the tartness of the rhubarb. I’d love to know how it turns out if you try it!
Can I use a store bought crust and follow all other steps? Egg, raw sugar etc?
Sure, Lynda, that should work. Enjoy!
We are making it again.
Hi Jenn! Love all your recipes, always such a big hit. I’ve made your apple galette many times never disappoints. Right now, it is cherry season in Vancouver; I am wondering if I could use fresh cherries in place of the plums for this recipe? Thanks so much!
So glad you like the recipes! I do think this would work with cherries. I’d love to hear how it turns out if you try it!
I always enjoy your recipes and have yet to have one that was not enjoyed by the family.
We have a nut allergy in our family so the almonds are a no go. Is there something else I could use instead of the almonds?
Hi Pam, I think you could just leave them out. It will still be delicious.
I made this plum galette the other day and it was delicious ! My first attempt at a galette and the pastry dough recipe really came together so well.the filling was absolutely delicious too. A must try recipe, 🙂
Great recipe. First time I made it I thought the pastry was a bit odd in texture, even though it tasted lovely, but I’ve made it again and it’s the same so I guess it’s supposed to be like this. Anyway, we loved it so much the first time that, in anticipation of the lockdown we are currently in here in Spain, I froze plums so I could make it again while we’re stuck in the house. Thank you.
Enjoy it (and stay safe and healthy)!
Made this desert a couple of weeks ago. So easy, sooo good. Only my wife and I so it was around for three days after bake day. Did not lose the wonderful taste. Yesterday followed the recipe but filling was Peaches. I guess the Crust likes almost any kind of fruit. Now I like the looks of”Rustic French Apple Tart” . I’m sure it’s another Winner.
The presentation of this plum crostata (and oh yes, the TASTE) made me look like an expert in the kitchen. The crust especially was to die for. DEE – licious! Not a crumb left over. Will definitely make again. Thank you, Jenn!
Made this lovely dessert yesterday with the last of our beautiful Maglio plums. Finally, after 55 years in the kitchen, I think I’ve found a “go to” pastry — my husband said that he thought it was the best pastry I’ve ever made. I don’t even have a food processor! Thanks for making me look good, Jenn.
We have a plum tree that is just coming into season. My plums are much smaller, so they weren’t assembled in any particular order but it still looked and tasted delicious after baking. Last season I made many plum tarts but prefer this recipe much more in presentation and in taste! Thank you!
This was wonderful! I’ve made it twice in the last 24 hours with plums from our orchard.
I’ve never baked with plums but felt I needed to find a way to use up some of the fruit from the tree we inherited when we purchased our home.
This is a very easy recipe, especially with a food processor. And the final product looks like it took a lot
More effort than it did. I’m excited to explore other variations of galettes! Thank you for another wonderful recipe! I’ve made many from your site and all of them have become staples in my home. Bravo!
Everyone loved this dessert! Thank you Jen for another fabulous recipe! I had a great time making it, and I felt a little bit like a pastry chef, lol. It was beautiful and rustic, and the crust is the best I have ever had!
Wow, WOW!! Easy to make and delicious. The crust is so lite and flaky, the filling you taste the sweetness with a little tartness. Will make again!
Enjoying your cookbook thoroughly, I have made so made of your recipe everyone is a keeper. Thank you Jenn!
So happy you’re enjoying the recipes, Eileen! 😊
Do you have a peach galette recipe?
Hi Kathy, I don’t – sorry! You could try peaches here — I think it would work but there’s always some trial and error when swapping fruit; you may need more or less sugar. If you’ve got some peaches to use up, I do have some proven peach recipes: this Peach Crisp and this Peach Cake. Hope you enjoy whatever you make!
If you haven’t made it yet, I urge you to. It is sooo good: sweet flaky crust melting in your mouth, contrasted by the tart plums. The apricot jam glaze really helps as well. Made it for two, but might be caught in the middle of the night polishing off the remaining half.
LOL – glad you enjoyed it! 🙂
This was AMAZING. My plums were quite sour but it still tasted very good. I bet it would be even better with plums that were more ripe. I think it would take a novice baker a few tries to get it because you have to work fast before the butter melts.
I made this as a trial run for a luncheon that I am hosting – my husband said its the best tart he has ever tasted – I corrected him and said it’s a “Galette”! Its absolutely delicious and the recipe is perfect. I have already made another for the luncheon and plan on making a third to keep in my freezer for Thanksgiving! Thanks for another great recipe!
Made this last night for company. It was a huge hit and people asked for the recipe. The crust is to die for! I don’t do a lot of baking and appreciate your instructions, just the right amount of detail.
I made this last night as a trial run for a dinner party. It was delicious and mine looked just like the pictures. I can’t wait to bake it again for my friends!
I made this for our Sunday dinner this evening and it was fabulous! It also looks gorgeous. Not a crumb left on the plate. Thanks for this incredible website.
This looks lovely (and everything we’ve ever tried from this site has been wonderful!) My in-laws have an Italian prune plum tree and they always give us a bucket of fruit. Would these work as a substitution for the round plums?
My mouth is watering thinking about such a fun dessert!
Sure, Maryalice, I think they will work. Please LMK how it turns out! 🙂
Could you substitute oatmeal for the almonds? My family won’t even touch food with nuts in it and I have a nephew allergic to tree nuts>.
Yes, Judy, I think oatmeal would work here. I’d grind it up just a bit in the food processor first though. You could also just omit the almonds and add up about one additional tablespoon of flour. Hope that helps and that everyone enjoys!
Once Upon a Time there was a Chef who makes all the rest of us look good because her recipes are so well tested! Your recipe for Plum Galette is perfection. I followed the recipe exactly using plums from my backyard tree. They tend to be rather tart and the amount of sugar was perfect. The crust is divine and SO easy to make in the food processor. I was debating about what premade crust I could use instead when I read your note that the crust was easy and delicious and I’m so glad I forged ahead! The crust is so good I’m dreaming of a savory version with a meat filling…. (hint, hint)
Thank you for another great recipe. I’m planning on trying a peach version next.
This was absolutely delicious!
The crust was just divine and I would make it again and again…so simple! I don’t know what I was expecting, but I sure am thrilled to discover your fabulous plum galette!
Could you make this with peaches or would they be too juicy?
Hi Anna, I think it would work but there’s always some trial and error when swapping fruit; you may need more or less sugar.
What about pears? We just harvested some off our tree and I thought maybe they could work here.
Hi Turtle, I would use my rustic apple tart recipe for pears; it’s very similar to this one but calls for more fruit and a bit less sugar.