This version of a rustic fruit tart comes together so quickly and easily I may make this my go-to recipe when I’m hankering for a fruit pie or tartlet!
It can be made with just about any fruit, goes well with whipped cream/ice cream/custard, and the best part is the “rustic” bit – if it ends up a little uneven and not completely symmetrical, that’s perfectly okay – it still looks and tastes amazing!
This recipe comes from Jenn Segal at Once Upon a Chef. For the most part, I only tweaked it a little, kept the ingredients pretty much the same.
Given I didn’t have enough plums, however, I ended up making two smaller galettes instead of one large one, and used peaches for the second tart. I also rolled them out once to size before refrigerating, rather than rolling it out partially, then to final size after refrigeration.
I also ended up substituting apricot jam as the glaze with raspberry – I always have the latter on hand, but rarely the former! And as the jam is more for giving the galette it’s glazed, finished look more than taste, I figure one can use just about any jam one has on hand.
As to its construction, the crust comes together really quickly in the food processor.
Simply pulse the dry ingredients together for a few seconds 
Add the cold, cut-up butter, then the water 
A few pulses to get the dough to a state where you can dump it out on a floured work surface to knead it into a ball… 
…or in my case a couple of balls of dough, as I made two smaller, rather than one bigger one
Plums, peaches, or other fruit are sliced up so they can be laid out in rows. The almonds are pulsed to very fine pieces – almost a flour. The wheat flour and almonds help absorb the juices of the fruit, keeping them from seeping so much into the bottom of the tart so one doesn’t get a soggy bottom.
Meanwhile, the sugar both underneath and on top of the fruit helps sweeten the tart. This is especially important with a fruit as tart as plums can sometimes be!
There’s a few ingredients to get together for the filling, and prepping the fruit 
Flour, almonds and sugar are spread out first 
The fruit is laid out in overlapping, concentric circles, leaving space between the middle and the edges 
Granulated sugar is sprinkled over the fruit, and egg wash and demerara sugar on the crust around the outside
It bakes for just under an hour, but once it starts turning that lovely golden brown, you know it’s done. Top it off by brushing a little softened jam (I just heat raspberry jam up for a few seconds in the microwave) so that it glistens and has that “finished” look, and you’re ready to prepare custard, or whipped cream, or even ice cream to serve.
Rustic Plum Galette
Ingredients
-
For the crust:
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup very cold water
- 1/2 cup sliced almonds
- 1 lb plums
- 2 tablespoons all-purpose flour
- 1/4 cup plus 1/3 cup granulated sugar
- 1 egg, beaten
- 1 tablespoon turbinado or coarse sugar (I used demerara)
- 2 tablespoons apricot jam
For the filling:
Directions
In the bowl of a food processor, process almonds until finely chopped, about 1 minute. Transfer to a small bowl and set aside.To make the crust, add the dry ingredients to the food processor (no need to clean it in between), and pulse briefly to combine. Add the cold butter and process until the butter is the size of peas, about 5 seconds. Add the cold water in and process until just moistened and crumbly, about another 5 seconds.
Transfer the dough to a lightly floured work surface and knead a few times until it just comes together into a cohesive ball. If you are making two smaller galettes, split the dough into two even balls.
Pat each dough into disks, flour your work surface again and dust the dough with flour before rolling into circles. About 8 to 9-inch circles if making two, one large disk (about 13 inches) if making one. Add flour as needed so the dough doesn’t stick to work surface or rolling pin. Disks should be about 1/8th inch thick.
You may roll out on parchment paper, which can then be transferred directly to a baking sheet to be refrigerated (and later baked on) while you prepare the filling, or at least 15-20 minutes. I used a jelly roll pan instead of a cookie sheet for baking in case it would leak juices, though I didn’t get any leakage.
To assemble the galette, cut the plums (or other fruit) into 1/4-inch thick slices, and assemble the remaining filling ingredients (dividing them evenly in half if you decide to make two tarts). Take the dough from the fridge, leaving it on the baking sheet. Sprinkle the flour evenly over the pastry, leaving a 1-inch border. Sprinkle the chopped almonds evenly over the flour, then 1/4 cup of the granulated sugar.
Arrange the plum slices on top in overlapping concentric circles to within about 2-1/2 inches of the edge. It’s more important to do this quickly than perfectly – you don’t want the dough to get too warm. Sprinkle the remaining 1/3rd cup sugar over the plums. Assemble the second galette if you are making two smaller ones.
Fold the edges of the dough over the plums in a free-form fashion, working your way around and creating pleats as you go. You can pinch a bit of dough from the edge to patch up any tears you may have.
Use a pastry brush to brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado or coarse sugar over the top of the egg-brushed crust. Chill the assembled galette in the fridge for 15-20 minutes.
Preheat the oven to 350 degrees Fahrenheit with the oven rack in the center position. Bake for 55-65 minutes, until the plums are tender and the crust is golden brown. Transfer the pan to a rack and let cool.
For the finishing glaze, put your jam into a small microwave-safe bowl and microwave until warm and loose enough to use a pastry brush to apply. Brush your fruit with the jam until glistening.
Transfer the galette to a serving plate; slice and serve warm or at room temperature by itself, with whipped cream, custard, or ice cream, as you wish. It is best eaten on the day it’s baked, but leftovers will keep for a few days – just cover and keep on the countertop.
The dough may be made several days ahead of time and refrigerated, and the tart may be frozen after baking for several months, tightly wrapped. Does not need to be thawed before baking, though it may take a few more minutes to bake.
This galette has that gorgeous carmelization on the crust, thanks to the egg wash and coarse sugar, at the same time that it’s flaky and buttery and melts in one’s mouth. While the plums turn lovely and soft, with the almonds, flour, sugar and jam glaze creating almost a pie filling feel without the heaviness.
Balance the slightly tart plums with the sweet, buttery goodness of the rest and you have a match made in heaven.
Well, almost, that is! For me this was only complete when I added a lovely custard to it for a creamy topping (okay, I pretty much smothered mine in custard!).
I haven’t included a recipe for the custard, as this time I took a shortcut and used Bird’s Custard Powder, bringing that together quickly on the stove. This is a UK product, though there’s plenty of places to find this now from the US, including Cost Plus World Markets, local British shops that seem to be so prevalent now in major cities, or online via Amazon, Walmart, etc.
Add the ubiquitous cup of tea, and you’ve got quite the treat to look forward to for your afternoon tea!
Very Nearly Tea Time 
Beautiful!
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Thank you so much!
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