Plum Galette

Bright and delicious rustic plum tart, using a variety of tart plums, raisins, and pecans.

The amount of sugar needed depends on the tartness of the plums. If all you have are fairly ripe, and therefore fairly sweet, plums, use a little less sugar and add a little lemon juice.

  • Yield: Makes six servings.


  • 1 recipe pate brisee pie crust
  • 6-8 tart plums, pitted and sliced (about 1 1/4 pounds net)
  • 1/4 cup raisins (preferably golden)
  • 1/4 cup chopped pecans
  • Zest from one lemon
  • 2 Tbsp flour
  • 1/2 cup sugar


1 In a medium sized bowl, gently toss the plum slices with the raisins, pecans, lemon zest, flour and sugar.

2 Preheat oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

4 Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Place plum mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Fold the edges of the pie crust up and over so that circle of the filling is visible.

5 Place in the middle rack of the oven. Bake at 375°F for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.

plum-galette-3.jpg plum-galette-4.jpg

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  1. Phil


    What’s “freezer jam”? Is it regular jam just frozen instead of the pain of canning?

    Thanks! And great site – I visit often!

  2. Ellie

    Lovely looking galette, I’m going to have to wait for plums to come back into season but when they are, this will be on my list of things to use them for!

  3. Kalyn

    Just gorgeous. Plums always make me think of Rand. I don’t know anyone else who loves them quite as much as he does.

  4. startcooking

    Simply Stunning! I want a bite!

  5. Pille

    Such a beautiful galette! I made a very similar rustic apricot tart few weeks ago, and am keenly waiting for the local plums to ripen, so I could make it again!

  6. Garrett

    Oooh, looks tasty. I used most of the apricots and plums you gave me as ice cream, maybe that’s the destiny of these plums as well?

  7. Elise

    Hi Phil – freezer jam is regular jam that wasn’t prepared with all of the precautions you take for making shelf-stable jam. So, it is jam that you have to keep in the freezer to store. My mom makes tons every summer by heating plum slices and sugar in a big pyrex measuring cup in the microwave until they are syrupy, and then pours them out into jars.

  8. Mercedes

    I have to say that is the most appealing looking galette I’ve seen in a long time. I usually find galettes disappointing- not as good as pie, nor as nice as a tart, but your version may convince me to try again.

  9. Garrett

    I remember your mom telling me about the freezer jam. How long does it keep, because I will be more than happy to take some of those plums off of your hands again. Ha ha. ;)

  10. Elise

    Hi Garrett – Hah! You are welcome to come over again and get some more while they last. As for the freezer jam, we have some that are 2 or 3 years old and are perfectly fine when defrosted. But those are also kept in our deep freeze freezer, which stays pretty cold.

  11. Claire Fontaine

    Oooh, I love plum desserts, one more good one to try – and so pretty, too! Would this recipe also work with nectarines and berries, or do you think they have too much liquid?

  12. Charlotte

    What is a wazoo?
    I want one.

  13. Elise

    Hi Claire – I think it should work fine with berries and nectarines. If you let the fruit sit in the sugar flour mixture for 10 minutes or so and too much liquid is released, you could drain some of the liquid before forming the tart.

    Hi Charlotte – Great question about wazoo. I have no idea where the phrase originated. I even tried looking it up in Google and only found what I already knew, that it’s an idiomatic expression meaning to “having too much” or “in excess”.

  14. julien

    Hi ! Just want to know why you have called this fruit pie a “galette” ? As far as I know a “galette” is plain and flat, made with flour, eggs, sugar, butter and milk… and that’s all ! :-)

  15. Paula

    I make freezer jam every year-have for eons. The most important feature of freezer jam (aside from the ease of making it) is the taste. Because the fruit doesn’t get boiled to death, you can still taste the ripeness of the raspberries, strawberries, etc. If you’ve never made it and want to give it a try, buy a box of powered pectin (Sure Jell); the sheet inside the box gives directions. Follow exactly and you’ll have no problem and will have a freezer full of delicious flavorful jam for quite awhile. The only variety I’ve had trouble with is peach, because peaches have so little natural pectin. The Sure Jell recipe never sets for me, but my husband adores the peach “sauce” that results from following the recipe. (If anyone has a solution I’d love to hear it.)

  16. Lindsey

    Hey Elise, I love your site and often link to it from my food blog.
    This plum recipe looks exquisite– do you think one could just take the filling and put it in a regular pie crust?

  17. Elise

    Hi Julien – Actually, the end result here was much flatter than it looks in the photos. Although this is probably another instance of the Americanized meaning of a French word, “galette” is often used to describe a rustic tart prepared this way, with the edges of the pastry folded over the filling. That said, I probably do have a little more filling than what would normally be in a galette.

    Hi Lindsey – Given that the crust recipe I give here is a pie crust recipe, I would say, sure, try it out with a regular pie crust in a pie tin. Let us know how it works out. You might need to increase the amount of filling.

  18. Susan from Food Blogga

    I have had a plum galette recipe on my table for about two weeks and still haven’t gotten around to making it. Why? Yours looks scrumptious, and I love the addition of raisins and pecans.

  19. Kaya

    I’m sure I’m not the only one who would order one of those 20 pints of plum jam through the mail. Your mom has the makings of a summer business there!

  20. Espahan

    I’m busy makning that plum galette right now. I’m taking a break while my pastry dough rests. I plan to take it to a pot-luck picnic late this afternoon. I am keeping my fingers crossed that it looks half as good as yours.
    As a side note, I had no idea what I was going to do with the sack of plums someone left on my doorstep while we were out. Then I found your recipe waiting in my e-mail box.

  21. Amy

    Your galette looks delicious! I love plums, I can only dream of having so many! :)

  22. Espahan


    Super success. Everyone raved over the fresh baked Plum Gallette. It was so easy and it looked as good as it tasted. There was not crumb left to bring home. I’m making this again soon.

  23. Eve

    Elise –

    I live in Switzerland and it is plum season here! I made this yesterday and it turned out delicious and actually looked like the picture! I didn’t have peacans so I used walnuts instead….my Swiss hubby loved the combination. I love your site and will be making the popcorn tonight!

  24. Evelyn

    Hi Elise,
    This looks excellent, and I noticed you have several galette recipes of similar sorts. Do you think it might be possible to use an apple pie filling for this galette instead? Also, do you think it’d be possible to make a bunch (maybe 4) of mini galettes instead of one large one? I would expect the baking time would change a tad.

    Yes, an apple filling would work for this galette, and mini galettes would work too. ~Elise

  25. Lily

    Do you think this filling would work just as well as a pie or tart?

    Yes, but if you are making for a pie you will probably want to double the filling ingredients. ~Elise

  26. Teri Tith

    Hi Elise,
    We met at the BogHer conference in San Jose a few years back.

    Thanks for this recipe. I am taking care of a friends two cats, and I have the opportunity to harvest as many plums as I want from his tree. They are excellent and I need a recipe for the 4th of July weekend coming up!

    I promise to blog about my results.


  27. Kay

    Great minimal fuss recipe. The taste of summer lingers on even though the weather is now cool. It’s the perfect recipe to make before winter takes away all of the fruit.