Bavarian Style Plum Galette PRINT
- YIELD: 6 servings
A Galette is a rustic tart of free-form pie. Italian prunes (or Stanley plums) are available in September-October. They are a firm plum, ideal for baking.
This tart has a layer of fig jam and with a generous sprinkling of cinnamon sugar. This is super fast to make, and such a special treat.
|1||pound of Italian Prunes (or Stanley plums)|
|3||Tbsp flour (or tapioca or fruit filling thickener of your own choice)|
|fig jam (or apricot jam)|
|2||pats butter, cut into small cubes|
|1||egg with a little water, well beaten for an egg wash|
|Turbinado or regular sugar|
Preheat the oven to 350F.
Pit and slice the plums into bite-sized slices. In a bowl, sweeten the plums with sugar and cinnamon— adjust to your taste. The plums can be a little tart.
I use a pie filling enhancer from King Arthur, but you can use tapioca or flour if you prefer, to thicken the filling.
On a baking sheet, lined with parchment paper, set the pie crust and add an even layer of jam, leaving a 1 1’2” border.
Layer the plums on top and dot with butter.
Brush the pastry edge with the egg wash and sprinkle with sugar.
Bake at 350F for about 25 minutes, or until golden brown.
Cool until slightly warm and enjoy with fresh whipped cream or even ice cream.
Fold the crust over, to create a “rustic” edge.