Plum Galette

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.

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

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 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 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.