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.
For the Crust
- 1/2 cup (2 oz, 56g) walnuts
- 1/3 cup (3 oz, 84g) granulated sugar
- 1 stick (4 oz, 112g) cold unsalted butter cut into 1" cubes
- 1 cup (5 oz, 140g) all purpose flour
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 egg yolks
- 1 pound (448g) fresh plums
- 1/4 cup granulated sugar
- 1 egg for egg wash
For the Crust
- Combine the walnuts, salt, cinnamon and sugar in a food processor. Pulse until the nuts are finely ground. Add the butter and pulse until the pieces of butter are no larger than a pea. Add the flour and pulse until the mixture looks like wet sand. Add the yolks and process until the mixture forms a ball.
- 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 1.5 inches from the edge of the dough. Sprinkle 3 tablespoons 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 1 hour before transferring to a serving plate.
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