Plum Tart Recipe Recipe
A simple recipe for Plum Galette with optional Buckwheat Crust and a hint of cardamom or five-spice. A light and delicious summer dessert, perfect served with ice cream.
How to Make the Best Plum Tart Recipe
This rustic plum tart, also known as a galette or crostata, is the perfect way to showcase fresh summer plums. The free-form nature of this French-inspired dessert means you don’t need to fuss with a tart pan—just roll out the buttery dough, pile on the spiced plums, and fold up the edges. The result is a beautifully imperfect pastry with caramelized fruit and a golden, flaky crust.
What makes this recipe special is the subtle hint of cardamom or five-spice in the filling. These warm spices complement the natural sweetness and slight tartness of the plums without overpowering them. The dough itself is wonderfully tender thanks to the generous amount of cold butter, which creates those coveted flaky layers when baked.
Serve this plum tart warm from the oven with a scoop of vanilla ice cream for a simple yet elegant summer dessert. It’s equally delicious for a casual weeknight treat or a dinner party finale.
Plum Tart Recipe
A simple recipe for Plum Galette with optional Buckwheat Crust and a hint of cardamom or five-spice. A light and delicious summer dessert, perfect served with ice cream.
Ingredients
Galette Dough
Plum Filling
Instructions
Prepare the Dough
- Place flour, salt and sugar in a food processor. Pulse until combined. Add the cubed butter. Pulse repeatedly until it becomes like coarse sand.
- Turn the food processor on, and add the water a little at a time—just add water until the dough clumps into a shaggy ball.
- Turn it off and place galette dough on a well-floured piece of parchment paper large enough to roll the dough out. Divide into 3-4 balls, flatten them and place them on top of one another.
- Flatten into a one-inch thick disk (6 inches wide). Wrap it up and refrigerate for 40 minutes or up to 3 days.
Prepare the Filling
- Cut plums in half and cut into 1/2 inch thick wedges. If your plums are extra juicy, you may need to just cut them away from their pits, on their side on a cutting board.
- Place in a bowl, toss with the sugar, salt, flour and optional spice.
Assemble and Bake
- Remove the dough from the fridge, unstick it, re-flour the parchment and roll it out on the parchment, from the middle outwards, turning, rolling into a 13-14 inch round.
- To get a cleaner edge, fold 1/8 of an inch up. Spread out 2-3 tablespoons flour over the crust to soak up juices.
- Place the whole thing, parchment and all, on a sheet pan. Spoon plums into the center of the floured-coated galette dough.
- Create rough folds in the dough, bringing all the edges up before folding to one side and pinching. Give a little shake letting the plums settle into those edges.
- Brush the exposed galette dough with an egg wash (1 beaten egg with 1 tablespoon water) or with cream and sprinkle the dough and plums with 1 tablespoon coarse sugar.
- Bake until golden and bubbling, 40-50 minutes, checking at 30 minutes and rotating if need be. Get the crust deeply golden.
Notes
- You can substitute up to 1/3 of the all-purpose flour with buckwheat flour for a nuttier flavor.
- If your plums are very ripe and falling apart, consider macerating them with the sugar for 15 minutes, then draining off excess liquid before filling.
- This galette is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
