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Plum Galette

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Recipe photo courtesy of James Baigre

A fruit tart can be as sophisticated as the City of Lights, but this one is pure French country with warm plum or red-currant jam. Serve with a scoop of ice cream.

Source: Martha Stewart Living, September 2002
Servings

Ingredients

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How would you rate this recipe?
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  • MS10957622
    26 JUL, 2009
    have made this several times now- ALWAYS a success. The best part is that it is not too sweet...most reipes like this just pile fruit on top of sugar- with the almonds you get a delicious chemy texture and the fruit taste is not drwoned in sweetness
    Reply
  • MS10957622
    26 JUL, 2009
    have made this several times now- ALWAYS a success. The best part is that it is not too sweet...most reipes like this just pile fruit on top of sugar- with the almonds you get a delicious chemy texture and the fruit taste is not drwoned in sweetness
    Reply
  • mom2joe
    7 AUG, 2008
    Do you use the complete recipe for the Pate Brisee or only half like a pie would be????
    Reply
  • mom2joe
    7 AUG, 2008
    Do you use the complete recipe for the Pate Brisee or only half like a pie would be????
    Reply
  • mom2joe
    7 AUG, 2008
    Do you use the complete recipe for the Pate Brisee or only half like a pie would be????
    Reply
  • mom2joe
    7 AUG, 2008
    Do you use the complete recipe for the Pate Brisee or only half like a pie would be????
    Reply

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