Embrace the sweet simplicity of late summer with this beautiful Rustic Plum Galette with Cinnamon. This freeform tart is as forgiving as it is stunning, showcasing juicy plums nestled in a flaky, buttery crust and kissed with warm cinnamon spice. It’s the perfect dessert for a casual gathering or a sweet treat just for you.
Imagine a golden-brown crust, slightly crisp on the edges, cradling tender, ruby-red plums that have been gently softened and sweetened, their natural tang balanced by a delicate warmth of cinnamon and sugar.
Recipe Details
- Flavor Profile: Sweet and slightly tart with warm spice notes.
- Textures: Buttery, flaky crust with tender, juicy fruit.
- Total Active Time: Approximately 40 minutes
- Baking Time: 35–45 minutes
- Difficulty Level: Easy, perfect for beginners.
What You’ll Need
This recipe celebrates the best of humble ingredients coming together to create something truly special. You’ll need ripe, juicy plums as the star, a simple yet delicious tart dough, a touch of sweetness and spice, and perhaps a little something extra for serving.
Ingredient Notes
- Plums – Choose ripe but firm plums. Varieties like Black Plum, Santa Rosa, or even Asian Pears offer a lovely balance of sweetness and tartness.
- All-Purpose Flour – This forms the base of our tender yet sturdy galette crust.
- Unsalted Butter – Chilled and cut into small pieces is key for a flaky pastry.
- Granulated Sugar – Sweetens the fruit filling and helps create a lovely glaze.
- Cinnamon – The classic warm spice that perfectly complements the plums.
- Egg – For creating a beautiful, golden egg wash that makes the crust shine.
Add-ins and Substitutions
While this galette is perfect as is, you can always add a touch more of your favorite flavors. A sprinkle of nutmeg alongside the cinnamon can add another layer of warmth. A few fresh berries, like raspberries or blueberries, can be gently tossed with the plums for a mixed-berry variation. For a more decadent touch, consider adding a tablespoon or two of almond flour to the fruit mixture for a subtle nutty flavor.
How to Make Rustic Plum Galette with Cinnamon
Crafting this beautiful galette is a wonderfully intuitive process. It all starts with a simple dough and then comes together with artful simplicity.
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Shape the Dough: Gently gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Prepare the Filling: In a medium bowl, gently toss the sliced plums with 1/4 cup of granulated sugar and 1/2 teaspoon of cinnamon.
- Assemble the Galette: On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Carefully transfer the dough to the prepared baking sheet. Arrange the plum slices in the center of the dough, leaving about a 2-inch border.
- Fold the Crust: Gently fold the dough border up and over the edges of the plums, pleating as you go to create a rustic edge.
- Egg Wash and Sugar: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the folded crust generously with the egg wash. Sprinkle the remaining 2 tablespoons of granulated sugar and the remaining 1/2 teaspoon of cinnamon over the crust and the exposed fruit.
- Pro Tip: Don’t worry about making the folds perfect! The beauty of a galette lies in its rustic, freeform charm. The irregular edges add to its homemade appeal.
- Bake: Bake for 35–45 minutes, or until the crust is golden brown and the plum filling is bubbly. Let it cool on the baking sheet for at least 10–15 minutes before slicing and serving.
Recipe Tips
- Cold is Key: Keeping your butter and water very cold is crucial for achieving a flaky pie crust.
- Don’t Overwork the Dough: Overmixing develops the gluten too much, leading to a tough crust. Mix just until it comes together.
- Watch the Bake: Ovens can vary, so keep an eye on your galette during the last 10 minutes of baking to ensure the crust is golden without burning.
- Cooling Matters: Allowing the galette to cool slightly on the baking sheet helps it set up, making it much easier to slice and serve without falling apart.
FAQs
- Can I use other fruits? Absolutely! Peaches, apricots, apples, or even a mix of berries would work beautifully in this galette. Adjust sugar slightly based on the sweetness of your chosen fruit.
- How do I store leftover galette? Store any leftover galette loosely covered at room temperature for up to 2 days, or refrigerated for up to 4 days. It’s delicious at room temperature or gently warmed.
- My crust is too soft to handle, what did I do wrong? Your dough may have been too warm. Ensure your butter is well-chilled and don’t hesitate to chill the dough for an extra 15–30 minutes if it feels sticky or soft before rolling.
Serving Suggestions
This Rustic Plum Galette with Cinnamon is simply divine served warm. A dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a drizzle of honey makes it an absolutely unforgettable dessert. It’s also lovely with a light dusting of powdered sugar.
Make This Recipe in Advance
The dough for this galette can be made up to 2 days in advance and kept refrigerated. You can also freeze the unbaked galette, well-wrapped, for up to a month. Bake directly from frozen, adding a few extra minutes to the baking time. The plums can be sliced and tossed with sugar and cinnamon a few hours ahead of time and kept refrigerated.
Print
Rustic Plum Galette with Cinnamon
- Total Time: Approximately 1 hour 20 minutes (plus 1 hour chilling time)
- Yield: 6-8 servings 1x
Description
Embrace the sweet simplicity of late summer with this beautiful Rustic Plum Galette with Cinnamon. This freeform tart is as forgiving as it is stunning, showcasing juicy plums nestled in a flaky, buttery crust and kissed with warm cinnamon spice. It’s the perfect dessert for a casual gathering or a sweet treat just for you. Imagine a golden-brown crust, slightly crisp on the edges, cradling tender, ruby-red plums that have been gently softened and sweetened, their natural tang balanced by a delicate warmth of cinnamon and sugar.
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, very cold and cubed
3–4 tablespoons ice-cold water
For the Filling:
1 pound fresh plums (about 5–6 medium plums), pitted and sliced into 1/4-inch thick wedges
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
For Finishing:
1 large egg, beaten (for egg wash)
1 tablespoon coarse sanding sugar or turbinado sugar
Instructions
1. For the crust, combine flour, sugar, and salt in a bowl. Cut in cold butter until it looks like coarse crumbs with some small butter pieces.
2. Add 3 tablespoons of cold water and mix with a fork until the dough almost comes together. If needed, add the last tablespoon of water. Form the dough into a disk, wrap it, and chill for at least 1 hour.
3. Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
4. For the filling, gently mix sliced plums with sugar, cornstarch, vanilla, and cinnamon in a bowl until evenly coated.
5. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, about 1/8-inch thick. An uneven edge is perfectly fine for a galette.
6. Carefully move the rolled dough to the prepared baking sheet.
7. Place the plum slices in the center of the dough, leaving a 2-inch border all around.
8. Fold the dough border up and over the edges of the plums, pleating as you go. The center filling should stay uncovered.
9. Brush the folded crust edges with the beaten egg wash and sprinkle evenly with coarse sugar.
10. Bake for 35 to 40 minutes, until the crust is a deep golden brown and the plum filling is bubbly.
11. Let the galette cool on the baking sheet for at least 20 minutes before slicing and serving warm or at room temperature.
Notes
Keeping your butter and water very cold is crucial for achieving a flaky pie crust.
Overmixing develops the gluten too much, leading to a tough crust. Mix just until it comes together.
Ovens can vary, so keep an eye on your galette during the last 10 minutes of baking to ensure the crust is golden without burning.
Allowing the galette to cool slightly on the baking sheet helps it set up, making it much easier to slice and serve without falling apart.
- Prep Time: 40 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Cuisine: American
