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Bavarian Style Plum Galette


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.

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Rate this recipe 4.5/5 (17 Votes)


  • 1 pie crust
  • 1 pound of Italian Prunes (or Stanley plums)
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons 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


Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Preheat the oven to 350°F.
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 350°F 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.

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