Description
This rustic Plum Galette is a delightful French-style tart featuring a flaky, buttery crust wrapped around juicy, sweet-tart plums and a crunchy almond layer. With a simple yet elegant presentation and an optional apricot glaze for added shine, it’s perfect for a crowd or a cozy dessert at home. The galette requires no fancy equipment beyond basic baking tools, making it accessible for bakers of all levels.
Ingredients
Crust and Dough
- 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
Filling and Toppings
- 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 (total ⅚ cup)
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado or coarse sugar (for sprinkling)
- 2 tablespoons apricot jam, best quality (optional, for glaze)
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper to ensure the galette doesn’t stick and is easy to transfer later.
- Chop almonds: Place the sliced almonds in the bowl of a food processor fitted with the steel blade and process for about 1 minute until finely chopped. Transfer and set aside.
- Make crust dough: Without cleaning the food processor, combine the flour, salt, and sugar by pulsing briefly. Add the cold butter pieces and process just until pea-sized bits of butter remain, about 5 seconds. Sprinkle cold water evenly over the mixture and pulse until the dough is just moistened and crumbly, about another 5 seconds.
- Form dough disk: Transfer dough to a lightly floured surface and knead gently a few times until it forms a cohesive ball. Shape into a disk, flour the work surface and dough lightly, then roll into an 8 to 10-inch circle, adding flour as needed to prevent sticking. Transfer dough on parchment to baking sheet and refrigerate while preparing plums.
- Slice plums: Cut plums into ¼-inch thick slices and set aside.
- Roll out dough for assembly: Remove dough from fridge, slide parchment onto countertop, and roll dough directly on parchment into a 13-inch circle about ⅛-inch thick. Edges can be ragged. Place parchment and dough back on baking sheet.
- Add filling layers: Sprinkle 2 tablespoons flour evenly over dough, leaving a 1-inch border. Evenly distribute the finely chopped almonds, then sprinkle ¼ cup granulated sugar over almonds.
- Arrange plums: Layer plum slices in overlapping concentric circles on top of almond layer, leaving about 2½ inches of border free. Sprinkle the remaining ⅓ cup granulated sugar evenly over the plums.
- Fold and shape edges: Fold the edges of the dough over the plums in a freeform manner, creating pleats and patching any tears by pinching dough as needed.
- Apply egg wash and sugar topping: Brush the folded dough edges carefully with beaten egg, then sprinkle turbinado or coarse sugar over the crust for extra crunch and shine. Chill the assembled galette in refrigerator for 15 to 20 minutes.
- Preheat oven: Set oven temperature to 350°F (175°C) and position the oven rack in the center.
- Bake galette: Bake for 55 to 65 minutes, or until the crust is golden brown and plums are tender. Some juice leakage is normal; if juices burn on pan, carefully scrape off burnt bits away from galette after baking. Transfer galette to a cooling rack.
- Prepare apricot glaze (optional): Warm apricot jam in a microwave-safe bowl for 10 to 20 seconds until bubbly. Brush glaze evenly over warm plums to add shine and enhance flavor.
- Serve: Using two large spatulas, carefully transfer galette to serving plate or board. Slice and serve warm or room temperature. Best enjoyed the day it is made, but leftovers can be loosely covered and stored on countertop for a few days.
- Make-ahead tips: Dough can be prepared up to 3 days ahead, stored refrigerated. Allow 15 minutes at room temperature before rolling out. Assembled but unbaked galette can be refrigerated up to 24 hours.
- Freezing instructions: Freeze assembled galette on baking sheet until solid, then wrap tightly and freeze for up to 3 months. Bake directly from frozen; add a few extra minutes to baking time.
Notes
- The almond layer adds a wonderful texture contrast and nutty flavor under the plums.
- Keep the butter and water very cold for a flaky crust.
- Rolling the dough directly on parchment paper makes transfer to the baking sheet easier.
- Using turbinado or coarse sugar on the crust adds a crisp, sparkling finish.
- The apricot jam glaze is optional but recommended for a beautiful and tasty glaze.
- If juices leak during baking, it is normal; just be careful to avoid burnt residue sticking to the galette.
- Loose shaping and rustic pleating are characteristic of galettes—don’t stress about perfect appearance.
- Use ripe but firm plums for best texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
