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Plum and Almond Galette

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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

Ingredients

Directions

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How would you rate this recipe?
37
  • 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.
    Reply
  • 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!)
    Reply
  • MacMorrighan
    2 FEB, 2010
    Which plumbs were supposed to be avoided, because they're too juicy?
    Reply
  • bethmclaughlin
    5 OCT, 2009
    Big hit at our house, fantastic!
    Reply
  • 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.
    Reply

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