Take advantage of the remaining plum season to make this super easy Plum Galette. Flaky pie crust is filled with juicy plums, flavored with warm cinnamon, it is the perfect transition dessert from Summer to Fall!
Are you tired of all the heat and already looking forward to Autumn with all of its amazing Fall desserts like this Pumpkin Bundt Cake, or this beautiful Apple Pear Pie? I totally feel you! But I want to introduce you to a great season transition treat, this super easy Plum Galette.
How to make Plum Galette
I used an all butter pie crust or a pate brisee for this recipe. But if you have a pie dough recipe that has been passed down in your family like this Mom’s Magic Pie Crust, feel free to use it instead!
- First, make the pie dough and let it chill out in the fridge for about 30 minutes to an hour. When it’s ready, take it out of the fridge and roll out into a circle, about 11” – 12”.
- Slice up the plums and mix them with part of the sugar for about 10 minutes to release their juice. Discard the juice and mix the plum with the rest of the sugar, salt, cinnamon and tapioca flour (or cornstarch).
- Assemble the plum slices in concentric circles leaving a border with enough crust to fold over. Brush the exposed crust with egg wash and sprinkle generously with turbinado sugar and sliced almonds.
- Bake until golden brown, about 30 – 35 minutes at 400°F.
Tips for Plum Galette
- Macerate the plums with a little bit of sugar before you mix it with the rest of the filling ingredients will allow them to release some of the juice which can be a lot. This juice is to be discarded or reserved and reduced into a glaze if desired.
- If you don’t discard some of the juice and use it all in the recipe, you’ll end up with soggy crust or having the juice spill out all over the baking sheet and burn.
- Brushing the crust with some egg white will also help with preventing it from being soggy.
- You can add citrus zest like lemon or orange to brighten up the filling.
- For a fancy plum almond galette version, you can roll out or press some almond paste to the bottom of the crust before adding the sliced fruits on top, similar to this Almond Apple Tart.
- Change up the spices to suit your mood: allspice, cardamom, cloves, and ginger all go well with plums.
- Add in a mix of stone fruits like apricots, nectarines and peaches.
Can I use store bought pie dough?
Absolutely, you can save time by using store bought pie dough. Just be sure to buy one you can roll out and not one that’s already shaped into a pie pan.
How to store leftover
You can leave leftovers on the counter overnight but if you’re planning to keep them for more than a few days, it is best to refrigerate. Refrigerated, the plum galette will last for 5 days to a week.
More rustic galettes you’ll love
- 4 oz unsalted butter cold and cubed
- 1 ¼ cup flour
- 2 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 3 tablespoon cold water
- 6 large plums
- ½ cup granulated sugar divided
- A pinch of kosher salt
- ½ teaspoon cinnamon more to taste
- 2 tablespoon tapioca flour or cornstarch
Egg wash and topping
- 1 large egg
- 1 tablespoon milk
- A handful of almond slices optional
- Turbinado sugar
Make the dough
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
Make the galette
- Preheat the oven to 400°F.
- Slice plums into ⅛”-¼” slices, no need to peel. Toss plum slices with 2 tablespoons of sugar and let it stand for about 5 - 10 minutes to release some of the juice.
- In the meantime, take pie dough out of the fridge and roll into a circle about 11”-12” in diameter, transfer dough on to a parchment line baking sheet.
- Separate the egg yolk and egg white in two separate bowls, beat the egg white and brush egg white over the surface of the dough leaving 1 - 1.5” border. Refrigerate pie dough.
- Discard the plum juice. Mix the plums with the rest of the sugar, salt, tapioca flour (or cornstarch) and cinnamon.
- Take the pie dough out of the refrigerator and assemble the slices in concentric circles leaving 1 - 1.5” border. Fold the extra dough in to cover the fruit on the outer edge. If there is any extra juice in the mixing bowl, pour it over the fruits just before you put it into the oven.
- Add the egg yolk to the egg white along with a splash of milk, beat together to make egg wash. Brush egg wash generously over the exposed crust, sprinkle sliced almonds and turbinado sugar over it.
- Bake for 30 - 35 minutes until golden brown.
- Remove from the oven and let cool completely on a wire rack, about 2 hours.
- You want to discard the plum juice the first time you soak the plums in sugar so you don’t end up with too much juice which will spill out while baking and burn on your baking sheet or make the crust too soggy.
- You can reserve the juice if you want and reduce it down to make a glaze to brush over the plums and crust at the end if desired.
- Use less sugar if your plums are super sweet.