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Plum Galette Recipe

French · Dessert · 55 min total

A rustic, free-form tart showcasing juicy summer plums in a buttery, flaky crust. This easy recipe is perfect for using up ripe fruit and requires no special tart pan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• 3-4 tablespoons ice water
• 1 1/2 pounds ripe plums (about 6 medium), pitted and sliced into 1/2-inch wedges
• 1/4 cup granulated sugar (for filling)
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon almond extract (optional)
• 1 tablespoon cold unsalted butter, cut into small pieces (for topping)
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado or coarse sugar (for sprinkling)

Instructions

1. Make the dough: In a food processor, pulse flour, salt, and 1 tablespoon sugar. Add cold butter cubes and pulse until mixture resembles coarse meal with pea-sized butter bits. Add ice water 1 tablespoon at a time, pulsing until dough just holds together when pinched. Turn out onto plastic wrap, form into a disk, wrap, and refrigerate at least 1 hour.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. In a large bowl, toss plum slices with 1/4 cup sugar, cornstarch, cinnamon, and almond extract (if using). Let sit 5 minutes.
4. On a lightly floured surface, roll dough into a 12-inch round about 1/8-inch thick. Transfer to prepared baking sheet.
5. Arrange plum slices in concentric circles on the dough, leaving a 2-inch border. Fold the border over the filling, pleating as you go. Dot plums with the 1 tablespoon cold butter pieces.
6. Brush the folded crust with beaten egg and sprinkle with turbinado sugar.
7. Bake for 30-35 minutes until crust is golden brown and filling is bubbly. Cool on baking sheet for 10 minutes, then slide onto a wire rack to cool completely. Serve warm or at room temperature.

Tips

• Serve with vanilla ice cream or whipped cream.
• Galette is best the day it's made but can be stored at room temperature for up to 2 days.
• Substitute nectarines, peaches, or apricots for plums if desired.

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