Plum Galette
This plum galette recipe makes a bright and lovely dessert with fresh tart plums or pluots. The spices add a lovely welcome to fall flavors!
Ingredients
For the Crust:
- 1 1/4 cup All Purpose Flour
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/4 stick Butter Unsalted, and cubed
- 1/4 cup Sour Cream
- 1 T Cream optional for crust wash
- 1 T Course Sugar optional for sprinkling on crust
Filling:
- 6-8 Tart Plums or Pluots pitted and sliced
- 1/3 cup Sugar
- 1/8 tsp Cinnamon
- 1 tsp Lemon Juice
- 1 tsp Orange or Lemon Zest
- 1 tsp Vanilla
- 1 tsp Flour or Corn Starch
Instructions
For the Crust:
- Mix together flour, sugar, and salt in large bowl.
- Add cubed butter with a pastry cutter until mixture is crumbly.
- Add sour cream and mix together.
- Gather dough into a ball, flatten into a disc shape, wrap in plastic wrap and chill for at least an hour before rolling out.
For the Filling:
- In a medium bowl mix the cinnamon, lemon juice, orange/lemon zest, vanilla, and flour/cornstarch, then add the sliced plums.
Prepare the Galette
- Preheat oven to 375.
- Remove the pie dough from refrigerator. Let stand for 5 minutes. Roll out the dough on a lightly floured surface to about 13 inches around and as even as possible.
- Place dough on parchment paper.
- Arrange plum slices in center of dough leaving about a 2 inches of dough uncovered around the edges. When all the plums are arranged, fold the empty dough up toward the center.
- Optional: brush with heavy cream and sprinkle with course sugar.
- Bake at 375 degrees for 40-50 minutes until crust is golden brown. Let cool slightly before serving.
Notes
Note: For the edges of the crust: if you don't have course sugar, regular sugar works as well or you can just brush with cream and leave the sugar off completely as I did.