If you like galettes, then plum season is perfect. Shortbread pastry crust (homemade or not), a bit of semolina or almond powder if you prefer, beautiful fruits cut in half, a few grains of brown sugar and you’re done.
My tip to prevent baked fruit juice from saoking pie crust is to add athfin 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, see the recipe here.
There are many varieties of plums. In France, the three main varieties 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…)