This Plum Galette is beautiful in it’s simplicity. It’s like the “little black dress” of tarts. The delicate walnut pastry makes this a crave-worthy treat.
This recipe was inspired by a perfect little gem of a tart I enjoyed on my very first trip to Paris.
That tart was nothing more than a slender wedge of sweet plums baked in a crust, with no other filling or embellishments. It was absolutely perfect in it’s simplicity and the memory of that elegant tart stays with me to this day.
How to make a Plum Galette with a Walnut Crust:
- My plum galette is made with a buttery walnut crust, which is just perfect with the sweet juicy plums.
- It is a tender crust that can be a little tricky to roll. After it’s baked it stays soft so should be handled gently to avoid breaking the crust.
- Since a galette is meant to be rustic there’s no shame in just serving it from the baking pan.
- You can use the parchment paper lining to transfer the tart and then just cut away the excess paper.
- If you have a flat serving tray you can slide it under the tart and lift it off the baking paper.
- If you want a slightly dressier presentation you can press the dough into a fluted tart pan with a removable base.
- You can make the tart with pie crust or short dough if you don’t like nuts or if you prefer to work a more resilient dough.
Click through the step by step photos to see how to make a Plum Galette with a walnut crust:
Beautiful, simple, yet so tasty. This Plum Galette with a Walnut Crust brought me right back to that Parisian cafe, if just for a moment.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Plum Galette with Walnut Crust
For the Crust
- 2 oz walnuts (½ cup)
- 3 oz granulated sugar (⅓ cup)
- ¼ teaspoon cinnamon
- ⅛ teaspoon table salt
- 4 oz unsalted butter (cold, cut into 1″ cubes)
- 5 oz all purpose flour (1 cup)
- 2 egg yolks
- 1 pound fresh plums
- 2 oz granulated sugar (¼ cup)
- 1 egg (for egg wash)
For the Crust
- Combine 2 oz walnuts, 3 oz granulated sugar, ¼ teaspoon cinnamon and ⅛ teaspoon table salt in a food processor. Pulse until the nuts are finely ground. Add 4 oz unsalted butter and pulse until the pieces of butter are no larger than a pea. Add 5 oz all purpose flour and pulse until the mixture looks like wet sand. Add 2 egg yolks and process until the mixture forms a ball. The dough can be mixed by hand if you start with ground walnuts.
- Remove the dough, wrap in plastic, form into a flat disc. Refrigerate at least 2 hours, or until completely firm.
- Preheat the oven to 350 °F. Have a baking sheet ready on the side.
- Flour a sheet of parchment paper generously. Roll the dough to a circle slightly larger than the short side of the parchment
- If the dough gets soft and starts to break apart, generously flour your hands and piece the dough together.
- Cut each plum in half and remove the pit. Cut each plum half into 4 pieces.
- Arrange the plums in circles, starting at least 1½ inches from the edge of the dough. Sprinkle 3 tablespoons (1 1/2 oz) of the granulated sugar over the fruit.
- Use the parchment paper to lift the edges of the dough over the fruit. Transfer the parchment with the tart onto the baking sheet.
- Brush the crust with egg wash and sprinkle the dough and fruit with the remaining tablespoon of sugar.
- Bake until the crust is golden brown and fruit is bubbling, about 20 minutes.
- Cool on the pan for at least ½ hour before transferring to a serving plate.
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