Summer favorite dessert, quick and easy, galettes can be baked with any stone fruits, here plums. With my tip with juicy plums.
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…)
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 made with buckwheat flour, served with all kind of filling (the complète : complete with often ham, an egg and cheese; or many inventive other fillings). Anyway, after a few years blogging in English I got used to this so here is my recipe of tarte rustique aux prunes : plums galette.
Plum Galette, Rustic tart in French
- 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 beaten egg or a bit of cream
- 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.
Bon appétit !
Bon appétit !