![]() Bake the gallete: Place the galette in the middle of the oven and bake for about 45 minutes to 1 hour, until the fruit is very soft and the crust is nicely browned.(If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 2 teaspoons of sugar. Fold the edge of the dough up over the plums to create a 2” border. Sprinkle all but 2 teaspoons of the remaining ⅓ cup sugar over the fruit. Arrange the plum wedges on top and dot with the butter. Spread this mixture evenly over the dough to within 2” of the edge. Make the filling: In a small bowl, combine ¼ cup of the sugar with the ground almonds and flour.Chill the dough until firm, about 20 minutes. Drape the dough over the rolling pin and transfer it to a large baking sheet, lined with parchment paper. On a lightly floured surface, roll out the dough, into a 16” to 17” round, about ⅛” thick. Form the dough: Remove the dough from the processor and gather it into a ball.Add the ice water and process for 5 seconds longer, just until the dough comes together you should still be able to see the butter bits. Make the pate brisee: Put the flour, butter and salt in a food processor and process for 5 seconds the butter should still be visible and in small pieces.Serve this tart at room temperature or slightly warm at the end of a meal with a scoop of good quality vanilla ice cream, or, indulge in a small sliver with your afternoon espresso. ![]() Once you master this recipe, you can also try it with other seasonal fruits, like peaches, apricots or cherries at summer time, and apples and pears in the fall. If you have a food processor, the dough comes together in just seconds. The pâté brisée (the base for the galette) is buttery and flaky and I use it for all my sweet galettes. When a recipe is as perfect as this one, there is hardly anything that needs changing. This recipe for easy plum galette comes only slightly adapted from Jacques Pépin. I sometimes alternate red-skinned plums with burgundy-skinned plums for some visual contrast, but this is not necessary the star will be whichever plum you choose! The photo above and the following two photos are examples of using two different types of plums, while the opening photo of the mini galette is an example of using just one color plum. This galette is not overly sweet, so look for ripe and succulent plums at the market that will still hold their shape. This easy plum galette is bursting with flavor and is really as delicious as it looks!Įven those of you who might feel intimidated by forming and shaping the dough for a tart, you will find that making this rustic, free-form tart is almost fool-proof: all it takes is just rolling out the dough into a circle (or an oval), placing the filling in the center, and then, folding its edges over the fruit. Perfectly ripe and aromatic, especially now as we are half-way through September, plums are the perfect candidates for simple fruit desserts. Plums always remind me of the seasonal transition from summer to fall.
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