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