Made with flaky pastry dough and fresh fruit, our plum galette is a simple dessert that’s as easy to make as it is delicious.

Plum Galette

Preparing this dessert couldn’t be easier as our tart-style pastry crust is made in a food processor and is virtually foolproof.

The filling is made with sliced plums sprinkled with sugar and lemon juice and tossed with cornstarch.

Plum Galette

What Is A Galette

Galette is a rather generic French term that can be used to describe various types of sweet and savory tarts, but most commonly, it refers to rustic, fruit-filled tarts like this one.

Stone fruits like plums, peaches, nectarines, and apricots are all a great match for the simple style of a galette, and you can even use blueberries or strawberries (see our recipe notes).

Easy Plum Galette Recipe

Plum Galette

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Flaky pastry dough and fresh black plums combine to make a delicious, rustic dessert that's versatile and very easy to prepare.


  • 1 lb fresh plums, 4 to 5 medium
  • 1 tablespoon sugar
  • 1-1/2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 tablespoon cream or half-and-half
  • 1-1/2 teaspoons coarse-grain decorating sugar, optional

For the dough:

  • 6 tablespoons well-chilled, unsalted butter
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 3 to 4 tablespoons ice water, or more if needed


  • Begin by preparing the dough. Have a glass of ice water standing by and cut the butter into 12 pieces. Place the steel blade into the work bowl of a food processor and add the flour and sugar.
  • Scatter the butter over the flour. Using the pulse function, process until the mixture is crumbly, with visible pieces the size of very small peas.
  • With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces.
  • Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Be careful not to over-process.
  • Remove the dough from the processor and place it on a sheet of plastic wrap. Using your hands, flatten it into a 1/2-inch thick circle. Wrap tightly and chill for about 30 minutes in the refrigerator.
  • While the dough chills, remove the pits from the plums and slice them into 1/4-inch wedges.
  • Place them in a bowl, sprinkle with the sugar and cornstarch and drizzle with lemon juice. Toss gently and set aside.
  • Preheat the oven to 400°F.
  • When the crust is ready to roll, dust both your rolling surface and the top of the dough with flour.
  • Gently roll the dough from the center out, to a diameter of about 12 inches, dusting with a little additional flour as you go along, then transfer to a parchment-lined baking sheet.
  • Drain the excess liquid from the plums and arrange the slices in the center of the dough, leaving a border of about 2 inches all around.
  • Fold the edges of the dough over the outer rim of the plums, pinching pleats in the dough as needed.
  • Lightly brush the top edge of the dough with cream, then sprinkle with the decorating sugar.
  • Bake until the crust is crisp and golden, 50 to 60 minutes.
  • Allow the galette to cool for 30 minutes before serving.
Calories: 245kcal, Carbohydrates: 30g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 5mg, Fiber: 2g, Sugar: 11g
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