Plum Galette with Walnut Crust

5 from 1 review

Plum Galette with Walnut Crust

A tender walnut crust is wrapped around fresh plums. Just a sprinkle of sugar is the only other ingredient. Perfectly simple and perfectly lovely.

Prep Time40

Bake Time20

Total Time1

Servings:8 servings

Ingredients

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, see note)
2 egg yolks

Assembly

1 pound fresh plums
2 oz granulated sugar (¼ cup)
1 egg (for egg wash)

Instructions

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.

For Assembly

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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Because of the nuts this is a very tender crust. To transfer the tart to a serving platter it's easiest to carefully slide a cake lifter or plate between the tart and the parchment paper, or use the parchment to lift the crust onto a serving platter and then cut away the excess paper.

Nutrition