A delicious all butter, flaky crust makes this Plum and Raspberry Galette worth trying. In addition, it’s a great late summer dessert when plums are in peak season.
Galettes (French), tarts (American) or crostata (Italian), whatever your preferred name, you are going to love this Plum and Raspberry Galette. It has a flaky, all butter crust, easily folded over a delicious filling of fresh plums and ripe raspberries. Galettes are so much easier to make than pies, because galettes are basically a free-form pie baked on a sheet pan. Just roll out your dough into a 12-13 inch circle, fill with fruit and fold the edges over one another. Don’t worry, it doesn’t need to look perfect! Thus, the beauty of a galette!
For this galette, I used my Simple All Butter Pie Crust, that is very easy to make. However, if you are intimidated by making your own crust, don’t fret, just use a store bought one. There are many good ones that can be found in the freezer section at your local grocery store.
When are plums in season?
In general, plums are in season May through October. However, here in New England, August and September are peak season. Thus the reason you may have seen the grocery stores loaded with plums lately. But you don’t need to wait until late summer to enjoy plums. Often they are seen throughout the year because they are easy to ship and handle better than similar fruits, such as peaches and nectarines.
Plum varieties that you can use in your galette
Red plums
It’s often hard to tell the difference between black and red plums as their skin color can be similar. However, the flesh is where they distinguish themselves. The inside or flesh of red plums is yellow. In addition, red plums tend to be more tart than black plums.
Black plums
Although similar in color to red plums, depending on their ripeness, black plums have red flesh. They are also one of the sweeter types of plums, making them a great choice for baking! However, sometimes the red flesh may bleed over, so if you don’t want that, then don’t use black plums.
Cherry plums
Like red plums, cherry plums have yellow flesh and are tart and sweet. However, they are much smaller in size.
Yellow plums
Yellow plums also have yellow flesh and are sweet with a slightly tart finish. They are often used in recipes where you want to keep the integrity of the color.
Are you convinced that this galette is delicious, easy to make and worth trying? Then let’s get started…
Plum and Raspberry Galette-Ingredients
Cinnamon, granulated sugar, flour, plums, fresh squeezed lemon juice, orange zest, raspberries and butter. A beaten egg and turbinado sugar for the crust is optional.
Plum and Raspberry Galette-Instructions
- Wash and dry the plums and raspberries. Pit plums and cut into 1/4 inch slices.
- Make the dough for the galette or use a store bought single pie shell. For this recipe I used my Simple All Butter Pie Crust.
- Place parchment paper down on a hard surface. If using homemade pie crust, roll out the dough directly on the parchment paper. Roll the dough into a 13 inch circle, 1/8 inch thick. If using a store bought pie shell place the pie shell directly on the parchment paper.
- In a small bowl, mix the flour, 1/4 cup sugar and cinnamon. Sprinkle mixutre evenly over the pie shell, leaving a 1-inch border.
- In a mixing bowl, add plums, raspberries, lemon juice and orange zest. Toss gently. Arrange the plum slices on top, overlapping them in a circle, leaving the last layer about 2 inches from the edge. Add the raspberries.
- Dot the fruit with butter. Add remaining 1/3 cup sugar and pour over the fruit.
- Fold the edges of the pie shell over the the fruit. Create pleats and work your way around the shell in a circular motion. If the shell tears, patch it up by pinching it together.
- Beat an egg. Use a silicone brush and brush the edge of the galette. Add turbinado sugar to the top of the egg washed edge. Place baking sheet in the refrigerator for about 15-20 minutes.
- Preheat oven to 350 degrees. Set oven rack to the middle position.
- Bake for about 1 hour, or until the plums are tender, the fruit is bubbling and the crust is golden brown. ( It is normal for some of the juices to leak from the galette onto the pan. These juices may burn. Once the galette is cooled just scrape away any of the burnt juices from the galette.) Transfer the pan to a rack and let cool.
- Once the galette is cooled and the juices have set, transfer the galette to a dish or cutting board. Cut slices, serve warm or at room temperature. Add a scoop of your favorite vanilla ice cream if desired.
- Enjoy!
For other delicious fruit pies and tarts try my:
Plum and Raspberry Galette
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
Ingredients
- 4 plums, pitted and sliced 1/4 inch thickness
- 8 oz raspberries
- 2 1/2 tbsp flour
- 1/4 cup sugar plus 1/3 cup of sugar
- 1/8 tsp cinnamon
- 1 tsp fresh squeezed lemon juice
- 1 tsp orange zest
- 1-2 tsp butter dotted
- 1 egg beaten, optional
- 2 tbsp/packs turbinado sugar
Instructions
- Wash and dry the plums and raspberries. Pit plums and cut into 1/4 inch slices.
- Make the dough for the galette or use a store bought single pie shell. For this recipe I used my Simple All Butter Pie Crust.
- Place parchment paper down on a hard surface. If using homemade pie crust, roll out the dough directly on the parchment paper. Roll the dough into a 13 inch circle, 1/8 inch thick. If using a store bought pie shell place the pie shell directly on the parchment paper.
- In a small bowl, mix the flour, 1/4 cup sugar and cinnamon. Sprinkle mixutre evenly over the pie shell, leaving a 1-inch border.
- In a mixing bowl, add plums, raspberries, lemon juice and orange zest. Toss gently. Arrange the plum slices on top, overlapping them in a circle, leaving the last layer about 2 inches from the edge. Add the raspberries.
- Dot the fruit with butter. Add remaining 1/3 cup sugar and pour over the fruit.
- Fold the edges of the pie shell over the the fruit. Create pleats and work your way around the shell in a circular motion. If the shell tears, patch it up by pinching it together.
- Beat an egg. Use a silicone brush and brush the edge of the galette. Add turbinado sugar to the top of the egg washed edge. Place baking sheet in the refrigerator for about 15-20 minutes.
- Preheat oven to 350 degrees. Set oven rack to the middle position.
- Bake for about 1 hour, or until the plums are tender, the fruit is bubbling and the crust is golden brown. ( It is normal for some of the juices to leak from the galette onto the pan. These juices may burn. Once the galette is cooled just scrape away any of the burnt juices from the galette.) Once done, transfer the pan to a rack and let cool.
- Once the galette is cooled and the juices have set, transfer the galette to a dish or cutting board. Cut slices, serve warm or at room temperature. Add a scoop of your favorite vanilla ice cream if desired.
- Enjoy!
Assemble ahead of Time and Freeze:
- Once the galette has been assembled it can be frozen for up to three months. Place the baking sheet in the freezer. Once frozen, wrap in heavy duty aluminum foil.
- Bake directly from freezer. Add egg wash, turbinado sugar then bake. It may take longer to bake because of its frozen state. The galette is done when the plums are tender, the fruit is bubbling and the crust is golden brown. Once done, continue on with the above instructions.
Omg! Love this, came out fantastic, so much easier than a pie.