Plum Galette

This plum galette recipe makes a bright and delicious rustic fruit tart full of a variety of sweet and tart plums and pluots.

Plum Galette recipe

Simply Recipes / Elise Bauer

We've got plums and pluots coming out the wazoo at the moment. Every time I mention a potential plum recipe my mother's eyes light up with what appears to be frantic joy; she can't give them away fast enough and she's tired of making plum freezer jam (20 pints and counting).

Unfortunately, the plums required for this recipe hardly put a dent in her inventory; only a little more than a pound is needed.

With different varieties of plums and pluots (a cross between a plum and an apricot), some orange zest, lemon juice, and sugar, this rustic plum tart is bright and delicious, and a great way to put some extra plums to work!

Plum Galette

Simply Recipes / Elise Bauer

I've updated the recipe to include instructions for making my favorite homemade pastry crust. The crust is made with flour, sour cream, butter, and salt and sugar. It's incredibly easy to put together and roll out, and makes a tender, flaky crust.

You can use store-bought dough or a store bought flat crust if you want, but if you are up for trying an easy to make homemade crust, I recommend this one!

Try These Other Fresh Summer Fruit Desserts

From the Editors Of Simply Recipes

Plum Galette

Prep Time 15 mins
Cook Time 45 mins
Making homemade crust 80 mins
Total Time 2 hrs 20 mins
Servings 6 servings

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.

If using salted butter, omit the salt in the crust.


For the Crust:

  • 1 1/4 cup (160 g) all-purpose flour

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  •  1/4 sticks (137g) unsalted butter, cut into cubes

  • 1/4 cup (57ml) sour cream

  • 1 egg, beaten, for egg wash (optional)

  • 1 teaspoon cream for egg wash (optional)

  • Coarse sugar for sprinkling (optional)


  • 6 to 8 tart plums and/or pluots, pitted and sliced (about 570g)

  • 1/3cup (70g) sugar

  • 1/8 teaspoon cinnamon

  • 1 teaspoon lemon juice

  • 1 teaspoon orange zest (or lemon zest)

  • 1 teaspoon quick tapioca, or 1 tablespoon flour (for thickening)


  1. Make the dough for the galette:

    If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea.

    Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.

  2. Toss plum slices with sugar, cinnamon, lemon, instant tapioca:

    In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour).

    cut plums in a bowl

    Simply Recipes / Elise Bauer

  3. Preheat oven to 375°F (190°C)
  4. Line baking sheet and roll out dough:

    Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

  5. Arrange plum slices in center of dough round, fold up edges:

    Place rolled-out pie dough in the center of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible.

    plums on top of a rolled out crust

    Simply Recipes / Elise Bauer

    plum galette ready to bake

    Simply Recipes / Elise Bauer

  6. Brush with egg wash, sprinkle with coarse sugar:

    If you want an attractive finish for the crust, whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush. Sprinkle with some coarse sugar.

  7. Bake:

    Place in the middle rack of the oven. Bake at 375°F (190°C) 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

Simply Recipes / Elise Bauer

Nutrition Facts (per serving)
465 Calories
21g Fat
68g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 465
% Daily Value*
Total Fat 21g 27%
Saturated Fat 13g 63%
Cholesterol 54mg 18%
Sodium 185mg 8%
Total Carbohydrate 68g 25%
Dietary Fiber 5g 19%
Total Sugars 38g
Protein 5g
Vitamin C 81mg 406%
Calcium 51mg 4%
Iron 2mg 11%
Potassium 549mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.