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Plum Galette

The almond filling enhances the taste of the plums in this rustic free-form tart.

  • Prep:
  • Total Time:
  • Servings: 8
Plum Galette

Source: Everyday Food, September 2009


  • 2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 5 tablespoons plus 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup ice water
  • 1/4 cup whole, skin-on almonds, toasted
  • 5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together)
  • 1 to 2 tablespoons heavy cream


  1. In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Dont overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.

  2. Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.

Reviews (5)

  • tess_la 7 Sep, 2014

    I've made this recipe 3 times. Once with apples instead of the plums. I liked the plums better. It's prefect with tea and some vanilla ice cream.
    Last time I made this, I made it for my job's bake-off competition and I won the first prize with it! And trust me, I am no great cook.
    It's pretty simple but allow yourself plenty of time because of all the waiting. I had a small food processor so I made it in two portions and combined them with no problem at all.
    I highly recommend this recipe.

  • SuzanSkylark 10 Sep, 2010

    What an exquisitely rustic and delicious recipe! My only alterations are: Add 2 Tblsp oif Vodka and 1/2 tsp of good vanilla to the iced water for the crust (makes crust so much easier to roll out ad improves texture). Also, I dotted the surface of the plums with small pieces of butter before baking. My guests ADORED this galette3, and all asked for the recipe (I gave you full credit, Martha!)

  • MacMorrighan 2 Feb, 2010

    Which plumbs were supposed to be avoided, because they're too juicy?

  • bethmclaughlin 5 Oct, 2009

    Big hit at our house, fantastic!

  • marmalade_skies 27 Sep, 2009

    Love it, love it, love it! I brushed the crust with an egg wash. I will definitely use sanding sugar next time as it makes it so beautiful and glittery.

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