Fresh Plum Galette ~ Wait, Didn’t I Already Post A Galette?

Fresh Plum GaletteIt’s time you made a galette.  I’m making them a lot these days.  Master this simple recipe and it may easily become your signature scratch dessert.  Seriously, all this Fresh Plum Galette IS is a flat pie crust with sliced fruit and a good amount of sugar.  Fold up the edges.  Bake.  Beautiful!

Fresh fruit, especially free-stone fruits like peaches and plums, turn out stunning.  Apple, also good.  Pear, sure.  Cherry, blueberry, blackberry – do it.

See how goofy the shape of this one is?  Adds authenticity.  The trick is to display on an interesting platter, that hides a lot of sins.  And set your table with a charming cloth to really give your friends the impression you know how to do this entertaining thing.  Pay attention here: Hen House Linens.  Out of the washer and dryer  = gorgeous.  The patterns are hip, cool, contemporary without screaming “hey look, I’m really trying to be hip and cool!”  It’s all about gracious living, and between serving a fresh fruit galette and setting a sweet table, you’re IT, baby.

What will help avoid any disappointments is baking your galette on parchment paper and DEFINITELY on a rimmed baking sheet.  These pies can be juicy, which is absolutely OK, but hot baked sugary fruit juice turns into crispy caramel that is fairly impossible to wipe clean once burned onto the bottom of an oven.

A quality French vanilla ice cream spreads the love.  Ok, ready?  Galette ahoy!

Fresh Plum Galette


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter, very cold, cut into 1/2 inch slices
  • 1/3 cup ice water

In the bowl of a food processor, place flour, salt and butter pieces. Pulse about 5 seconds, just until blended.  Drizzle on the water, pulse just until it turns into a ball, only a few seconds. Turn dough onto a floured surface, and using a floured rolling pin, roll into an oval shape approximately 12 x 16.  Or so.  It needn’t be perfect!  Transfer to a rimmed baking sheet lined with parchment paper. Refrigerate while you make the filling.


  • 2 1/2 cups sliced fresh plums (5 whole)
  • 1/2 cup sugar plus 1 tablespoon sugar
  • 3 tablespoons ground almonds
  • 2 tablespoons flour
  • 2 tablespoons apricot jam, warmed slightly to liquefy

Preheat oven to 400 degrees F.

In a small bowl, whisk together 1/2 cup sugar, ground almonds and flour.  Set aside.

Sprinkle half the dry mixture onto the cold pastry and spread evenly to 2 inches from edge.  Arrange plum slices in a circular direction on top of the flour (still leaving the 2 inches).  Sprinkle the top of the fruit with the remaining dry mixture.  Carefully lift the outer edges of the pastry and fold over the plums to form a 2-inch edge. Make a pinch-fold every few inches to help the dough lay flat.

Sprinkle crust edge with 1 tablespoon sugar.  Bake in the 400 degree F oven 45 to 50 minutes, or until crust is golden brown.  Remove from oven and, while still hot, brush the plums with apricot jam.

Makes 6 servings.

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{ 1 comment… read it below or add one }

1 sippitysup August 28, 2013 at 8:47 pm

Galette in any shape is French for mais oui. Oh. wait… I got that wrong. GREG

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