Summer’s favorite dessert, quick and easy, galettes can be baked with any stone fruit, here plums with my tip with juicy plums.
If you like galettes, then the plum season is perfect. A shortbread pastry crust (homemade or not), a bit of semolina or almond powder if you prefer, beautiful fruits cut in half, and a few grains of brown sugar- you’re done.
How to make this tart
My tip to prevent baked fruit juice from soaking the pie crust is to add a thin layer of semolina or ground almonds. I prefer finely ground semolina to ground almonds for its neutral taste. Don’t use too much, or your tart may be a bit heavy.
Some coat fruits with a mix of ground almond and flour but I think this changes the texture of plums, this is why I prefer to have it underneath, and this is how my mother has always done.
If you want homemade pie crust, here is the link to my sweet shortbread pastry crust.
There are many varieties of plums. The three main varieties in France are purple Quetsches, green Reine-Claude (the one used here), and little yellow Mirabelles. se the one you find or love, or any stone fruit (peach, apricot…)
Galette or rustic tart?
As a French, I’ve always thought it was funny that those tarts are named galette. In French, galettes are actually a different dish: crêpes. Savory crêpes are made with buckwheat flour and are served with all kinds of filling (the complète: complete often with ham, an egg, and cheese, or many inventive other fillings). Anyway, after a few years of blogging in English, I got used to this, so here is my recipe for tarte rustique aux prunes : plums galette.
You’ll also find a peach and redcurrant galette and a mushroom galette on this blog.
Plum Galette, Rustic tart in French
Ingredients
- 1 shortbread pastry crust ready-made or homemade, see the recipe here
- 800 gr plums
- 1 tablespoon fine semolina if not almond powder
- 1 tablespoon brown sugar
- 1 egg beat the egg or use a bit of cream instead
Instructions
- Preheat oven to 180 °C / 350°F.
- Roll out the shortbread pie pastry. If homemade, see the instructions here
- Spread a thin layer of semolina (or ground almond), leaving 2 cm empty all around.
- Rinse, cut in half and pit plums
- Place them on semolina, cut side facing up.
- Lightly sprinkle brown sugar over fruits.
- Roughly fold the edges of the pie pastry over the fruit as in the photos.
- In a bowl, beat an egg as for an omelet and with a pastry brush (or your fingers!) brush the folded edges of the dough with beaten egg. Egg can be replaced by liquid cream.
- Bake at 180 °C / 350°F for about 30 minutes until the pie crust is baked.