Pretty Plum Galette

Make a big impression with this deceivingly easy to make Plum Galette. The lovely warm, spiced flavors pair beautifully with ripe plums to create a unique and delightful dessert.

Plums and pluots were definitely in season when we developed this delicious rustic tart recipe. This dessert is light and just perfect after a rich meal. When served warm with a dollop of homemade whipped cream or vanilla bean ice cream, it creates a unique and delightful dessert. Want to read more about this blog?

Sign up for a free subscription to our monthly newsletter and access to exclusive content.

---

To browse some of our favorite kitchen essentials, gadgets, and pantry items, visit our Recommended Products page.

RECIPE

(Check out our Step by Step Instructions below the recipe card.)

Recipe updated as of 3/21/22

dessert, plum galette, rustic tart, entertaining, easy, vegetarian, galette, tart, fruit tart, no refined sugar

Desserts, Vegetarian, Entertaining

French

Servings: 8

Author: Pimp My Recipe

Print

With ImageWithout Image

PRETTY PLUM GALETTE

Make a big impression with this easy to make rustic tart. It has lovely warm hints of spice that are not overpowering and pair beautifully with ripe plums. For a real treat, top with vanilla bean ice cream!

Prep Time: 30 MinCooking Time: 30 MinTotal Time: 1 Hour

IngredientsUSMetric

• 1 pie crust, unbaked dough (try our Amish Style Double Pie Crust recipe, or use your favorite crust recipe)
• 1 teaspoon orange zest (not packed)
• ¼ cup agave syrup (or to taste)
• 1 teaspoon fresh lemon juice
• ¼ tsp ground cardamom (or powdered)
• ⅛ teaspoon ground cinnamon
• pinch ground ginger
• 1 ½ pounds plums, pitted and sliced to ⅓ to ½ inch thickness (about 8-10 ripe and firm-ish plums, any variety)
• 2 tablespoons all purpose flour (divided)
• 1 tablespoon granulated sugar (or coconut sugar)
• 1 tablespoon milk (or heavy cream, or egg yolk mixed with 1 tsp water)
• 1 tablespoon turbinado sugar (coarse sugar, or coconut sugar)
• 3 tablespoons butter, salted and cut into small cubes

InstructionsFahrenheitCelsius

Filling & Rolling Out Dough:

1. Line baking sheet with parchment paper and set aside. Using a zester, carefully zest an orange (avoiding the pith).
2. In a small mixing bowl or small measuring cup, add agave syrup (or to taste), orange zest, fresh lemon juice, ground cardamom, ground cinnamon, ground ginger, and mix to combine. Set aside.
3. Remove the pie dough from the refrigerator and let stand for 10 minutes, while slicing plums.
4. Slice plums into ⅓ to ½ inch slices and place in a large mixing bowl.
5. Stir agave and spice mixture again and add it to the plums. Carefully toss until coated evenly and then sprinkle 1 tablespoon flour over the plums and gently toss again. Set aside, while rolling out dough.
6. Place rack in the center of the oven and preheat oven to 375°F. On a lightly floured surface, roll out dough in an even thickness to approximately 13 inches in diameter. Leave crust edges a bit jagged for this tart.
7. Transfer dough to center of the parchment lined baking sheet. In a small bowl, mix 1 tablespoon flour and 1 tablespoon granulated sugar (or coconut sugar). Leaving a 2 inch border around the outer edges, evenly sprinkle flour mixture over the center of the crust.

Assembly:

1. Give the plums a gentle toss, then using a slotted spoon, lift out the plums and place each slice in a circular pattern on the pastry (see Note #3 below). Making sure to overlap each piece of fruit, lay the plum slices (skin side up) in concentric circles directly over the flour mixture, as neatly as possible (see Note #4 for Quick Method). Reserve the liquid in the bowl for glazing (in Step 3 below).
2. Fold edges of the crust up and over the sides of the fruit, leaving only 1 to 1 ½ inches of overlapped crust as a border on the top (just enough to keep the juices in, leaving most of the fruit design exposed).
3. Using a silicone pastry brush, brush a small amount of the reserved liquid from the mixing bowl onto the exposed fruit to give it a glaze (don’t use too much, or your tart will be soggy).
4. Add 1 tablespoon milk (or heavy cream, or one egg yolk mixed with 1 teaspoon water) to a small bowl. Using a clean silicone pastry brush, brush the top and sides of the crust with the milk (or cream, or egg yolk wash).
5. Sprinkle 1 tablespoon turbinado sugar (or coconut sugar) evenly over crust. Dot exposed fruit with 3 tablespoons butter cubes.
6. Bake for 30 - 45 minutes (all ovens vary), or until crust is golden brown, filling is bubbling, and plums are tender when pierced with a fork. Leave tart on baking sheet and place on a wire rack and allow to cool for one hour. Transfer to a serving dish and serve warm. When ready to serve, top with vanilla bean ice cream.

Notes

1. Adjust agave syrup as needed, depending on sweetness of plums.
2. Step 7 (from filling & dough) and Step 5 (from assembly): If you don’t want to use any refined sugar, try substituting 1:1 coconut sugar for the granulated or turbinado sugar.
3. We prefer using a concentric circular pattern to lay out the fruit, because it makes a beautiful presentation. However, if you want to save time and skip the circular fruit pattern, just use the quick method below.
4. Quick Method: Use a slotted spoon to remove the coated plums from the bowl and dump the fruit onto the middle of the pie dough. Spread them out evenly, and fold over the edges of the pie dough.
5. This rustic tart is best served warm and made the same day. If using the same day, store at room temperature. If not consumed the same day, store covered in the refrigerator for up to 3 days and reheat when ready to serve. Disclaimer: Crust may become soggy when stored in the fridge. The reheating will help, but it will never be as good as when it is baked the same day. 
6. We do not recommend making this ahead. If you must, reheat for 10 minutes in a 375°F oven. 

Recommended Products:

Baking Sheet

Small and Large Mixing Bowls

Wire Cooling Rack

Nutrition Facts

Calories

311.57

Fat (grams)

16.66

Sat. Fat (grams)

10.06

Carbs (grams)

37.87

Fiber (grams)

1.96

Net carbs

35.91

Sugar (grams)

16.53

Protein (grams)

3.86

Sodium (milligrams)

174.34

Cholesterol (grams)

53.67

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

https://PimpMyRecipe.com/blog/pretty-plum-galette

Copyright © Pimp My Recipe. All Rights Reserved.

Did you make this recipe?

Tag @pimp_my_recipe on instagram and hashtag it pimpmyrecipe

---

Step by Step Instructions

PREPARATION

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

STEP 1

Line a baking sheet  with parchment paper  and set aside. 

Using a zester, carefully zest an orange, making sure to avoid any of the pith (this will make it bitter).

STEP 2

In a small mixing bowl or small measuring cup, add ¼ cup agave syrup, 1 teaspoon of orange zest (not packed), 1 teaspoon fresh lemon juice, ¼ tsp ground cardamom, ⅛ teaspoon ground cinnamon, and a small pinch of ground ginger, and mix to combine. Set aside.

STEP 3

Remove the pie dough from the refrigerator and let stand for 10 minutes, while you slice your plums. This will make it easier to roll out. 

Note: Even though the photo shows two disks of dough from our Amish Double Pie Crust recipe, you need only one disk for this recipe. Reserve the second disk for another wonderful dish that requires a buttery pastry crust.

STEP 4

Slice 1 ½ pounds plums (ripe and firm-ish) into ⅓ to ½ inch slices and place in a large mixing bowl.

STEP 5

Give a quick stir to the agave and spice mixture and add it to the plums. Carefully toss until coated evenly.

Then sprinkle 1 tablespoon flour over the plums and gently toss again. Set aside, while you roll out your dough.

STEP 6

Place rack in the center of the oven and preheat your oven to 375°F.

On a lightly floured surface, roll out dough in an even thickness until it reaches about 13 inches in diameter.

Note: We recommend leaving edges of crust a bit jagged for this rustic tart.

STEP 7

Transfer your dough to the center of your parchment lined baking sheet.

In a small bowl, mix 1 tablespoon flour and 1 tablespoon granulated sugar (see note below). Leaving a 2 inch border around the outer edges, evenly sprinkle flour mixture over the center of the crust.

Note: This tiny bit of flour goes a long way to help the bottom of your crust from getting overly soggy. If you don’t want to use refined granulated sugar, try substituting 1:1 with coconut sugar.

Assembly

STEP 8

Give the plums another gentle toss. Then using a slotted spoon, lift out the plums and place each slice of plum in a concentric circle pattern on the pastry (see Note below).

1a) Leave a 2 inch border around the edge. Starting with the outside and making sure to overlap each piece of fruit, lay the plum slices (skin side up) in a concentric circles directly over the flour mixture.

1b) Overlapping the first circle, lay the second circle of plums.

1c) When you reach the center, do your best to fit the last few pieces in as neatly as possible (see Notes section for easier method). Reserve the liquid in the bowl (used for glazing in Step 10).

Note: We prefer using a concentric circular pattern to lay out the fruit, because it makes a beautiful presentation. However, if you want to save time and skip the circular fruit pattern, just use the quick method below.

Quick Method: Use a slotted spoon to remove the coated plums from the bowl and dump the fruit onto the middle of the pie dough. Spread them out evenly, and fold over the edges of the pie dough.

1a) Starting with outside circle, overlap each piece.

1b) Lay more plums, overlapping first circle.

1c) Neatly overlap middle circle of plums.

STEP 9

Fold the edges of the crust up and over the edges of the fruit. Only 1 to 1 ½ inches of crust should overlap the top edges of the fruit tart.

Believe it or not, an uneven edge will give this galette a more impressive appearance once it’s baked!

Note: Overlap crust just enough to keep the juices in, but not too much. You want most of the fruit design to be exposed.

STEP 10

Using a silicone pastry brush, dip it into the reserved liquid from the mixing bowl and lightly brush the exposed fruit to give it a glaze. Brush on very little of the liquid.

Note: Too much will make your tart soggy.   

STEP 11

Add 1 tablespoon milk (or heavy cream, or one egg yolk mixed with 1 teaspoon water) to a small bowl.

Using a clean silicone pastry brush, brush the top and sides of the crust with the milk (or cream, or egg yolk wash).

STEP 12

Sprinkle 1 tablespoon turbinado sugar (or coconut sugar) evenly over the crust. Dot exposed fruit with 3 tablespoons butter cubes. 

Bake for 30 - 45 minutes (all ovens vary), or until crust is golden brown, filling is bubbling, and the plums are tender when pierced with a fork.

STEP 13

Leave tart on the baking sheet and place on a wire rack and allow to cool for one hour before serving.

Transfer to a serving dish and serve warm.

Note: When ready to serve, top with vanilla bean ice cream to finish off this glorious galette.   

Serving Suggestion

Serve warm with a dollop of homemade whipped cream or a scoop of vanilla bean ice cream.

Notes:

1. Adjust agave syrup as needed, depending on sweetness of plums.

2. Steps 7 and 12: If you don’t want to use any refined sugar, try substituting 1:1 coconut sugar for the granulated and/or turbinado sugar.

3. If you want to save time and skip the circular fruit pattern, just use a slotted spoon and toss all the coated fruit in the middle of the pie dough, spread out evenly, and fold over the edges of the pie dough.

4. This rustic tart is best served warm and made the same day. If using the same day, store at room temperature. If not consumed the same day, store covered in the refrigerator for up to 3 days and reheat when ready to serve.

   Disclaimer: Crust may become soggy when stored in the fridge. The reheating will help, but it will never be as good as when it is baked the same day.

5. We do not recommend making this ahead. If you must, reheat for 10 minutes in a 375°F oven.

BACK TO RECIPE

---

Blog Review

Make a big impression with this easy to make rustic tart!

Plums were definitely in season when we developed this recipe. I had an overabundance of them in my fruit bowl. What to do, besides make more of our Easy Perfectly Plum Jam, or another traditional fruit pie? Then the inspiration hit me, a GALETTE!

Don’t be intimidated by the name. “Galette” in French cuisine, just refers to a free-form crusty flat dessert - in other words, a rustic tart.

After some contemplation and a review of my spice drawer, I decided on using spiced flavors for the plums. So as not to overwhelm the natural flavor of our ripe plums, the Pimp My Recipe kitchens narrowed down the perfect balance of sweet and spice for this galette filling. Using no refined sugar, we used our favorite substitute (agave syrup) and reduced the quantity a bit to allow the sweetness of the plums to shine through. Also, don’t be afraid to mix and match your plums and/or pluots.

Although this recipe was easy to make, neatly laying out the fruit in concentric circles on the pie dough was time consuming.

If you are NOT a neat freak like me and want to save time, just skip the circular fruit pattern and toss all the coated fruit in the middle of the pie dough, spread out evenly, and fold over the edges of the pie dough.

This recipe was surprisingly easy, given we had a disk of our favorite pie dough in the freezer (Amish Style Double Crust Pie). I pulled the dough out of the freezer the night before, to let it thaw in the fridge. The great thing about this recipe is you can skip the tedious crimping of pie crust. Just fold over the edges and the more rustic it looks, the better!

This deceivingly easy to make rustic tart has lovely warm, spiced flavors that pair beautifully with ripe plums. To finish off your dessert, serve warm with a dollop of homemade whipped cream or a scoop of vanilla bean ice cream, for a unique and delightful dessert that will impress your family and friends.

Enjoy and let us know what you think!

Mich

Footnote: We encourage you to try other stone fruit variations of this delicious galette recipe. Just make sure the spices you select pair well with your choice of fruit.

BACK TO TOP

---

Adapted from the Plum Galette recipe on Simply Recipes, we’ve added a few simple techniques and ingredients that add warm, spiced flavors to this unique rustic tart.

Every editorial product is independently selected. We may be compensated or receive an affiliate commission if you purchase products via our links. As Amazon Associates, we earn from qualifying purchases.