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

Source: Everyday Food, September 2009
Total Time Prep Servings



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How would you rate this recipe?
  • 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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