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.
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.
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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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!