I don’t know what it is about this Summer Plum Galette but I have made it 6 or 7 times in the past two months.
What is the allure of a galette?
- Maybe because it is fairly quick for a fruit tart.
- In addition to being quick, there are not tons of ingredients.
- It is a tart that you can make with a variety of fruits: rhubarb, peaches, apricots, cherries or apples.
- Tastes like you are eating something from a cafe in France.
- Or maybe it is just that it tastes so damn good!!!!
The Pate Brisee (crust) is blitzed in a food processor, rolled out immediately, then chilled for 20 minutes. It rolls out easily, so in other words, it is not fussy to make.
There is a simple filling of flour, almond flour and sugar that goes on the bottom of the tart to soak up all of the luscious juice from the plums and last but not least, there is the beautiful kaleidoscope of plums that is enveloped in the rustic, organically folded crust.
If you are one of those people that are pie phobic, this is the tart to get you into the game.
Tips for the Plum Galette:
- My pie/tart skills went up a notch when I purchased this rolling pin.
- Parchment definitely helps rolling out the dough and transferring to the baking sheet.
- Do not handle the dough too much.
- Make sure the butter is very cold before mixing.
- Don’t worry too much about how the rumpled crust looks when you fold over the plums. Once it bakes it will look beautiful!
Recipe adapted from Jacques Pepin recipe (1994)
An easy to make French-style fruit tart.
Pate Brisee (Crust)
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks cold unsalted butter, cut into 1/2 inch pieces
- 1/4 teaspoon salt
- 1/3 cup ice water
- 1/2 cup sugar divided in half
- 3 tablespoons almond flour or finely ground almonds
- 3 tablespoons all-purpose flour
- 2 pounds (approximately 7-8) large plums, pitted and cut into 1/2 inch segments
- 3 tablespoons unsalted butter, cut into small pieces
Make the Pate Brisee
Put flour, butter and salt into a food processor and process for 5 seconds – the butter will still be in pieces
Add the ice water and process for 5-7 seconds longer, until the dough comes together – the butter will still be visible.
Remove the dough from the processor and gather into a ball.
On a large sheet of parchment paper that is lightly floured, roll out the dough into a 16 x 18 inch oval approximately 1/8 inch thick. Transfer to a baking sheet and chill in the refrigerator for 20 minutes.
Preheat oven to 400º
In a small bowl, combine 1/4 cup of the sugar with the almond and all-purpose flours and stir.
Spread the mixture in the center of the dough to within 2 inches of the edge.
Arrange the plums, starting from the center into concentric circles. Plums should fit tightly together.
Scatter the butter over the plums and sprinkle the 1/4 cup of sugar.
Fold the dough up over the plums, creating a 2 inch border, pinching and overlapping where necessary.
Sprinkle 2 teaspoons over the crust.
Bake the galette in the middle of the oven for 55-60 minutes until the crust is golden brown, remove from oven and let cool to room temperature before serving.
- Category: Dessert
- Method: Oven
- Cuisine: French
Keywords: plum galette, plums, fruit tart, pie, plum tart