Skip to main content

Rustic Plum Tart (Galette)


My mum dropped off some ripe plums that needed using up this weekend and I decided I wanted to make a galette, or what I prefer to call a rustic tart.  One thing I learned for sure making this tart is that the word "rustic" in cooking, really just means that you didn't take your time making it look super pretty.  I mean, look at the crust on this - it is ragged and uneven around the edges, but instead of saying it's a mess, we just call it rustic!  Works for me!!

The great thing about these kinds of tarts is that you honestly can use whatever fruit you have on hand.  Think peaches, apples, pears, plums, any kind of berries, rhubarb or a mix.  You can add herbs or nuts or make it savory by substituting veggies and different kinds of cheeses, really whatever your heart desires.  It's honestly just a flatter, thinner pie that you don't have to make look beautiful - you don't even use a pie pan, you can make it on any flat pan you have- and people will just ooh and aah over it with much less effort on your part than a pie would have taken.  

Since these rustic tarts don't cook as long in the oven, you really need to slice your ingredients a bit thinner than you would for a pie so the filling cooks in time.  The layer of jam on the bottom of the fruit helps keep it from getting soggy.  The butter adds a little richness to the filling and the sugar over the top makes it sparkle.  I LOVE adding just a little white cornmeal to the crust because it gives the crust a more rustic texture!  Seriously, give this a try because I never quite feel like I can fail with a rustic tart or galette opposed to a pie!  I like to make this dough in a food processor, but if you don't have one, you can totally mix this by hand, just be careful not to keep your warm hands in the dough too long or all your butter will melt!  Maybe use a pastry cutter or forks or knives to break up the butter in the dough.) 

For this plum rustic tart, here are your ingredients:

Crust:
1-1/2 cups AP flour
1/4 cup white cornmeal, finely ground
1/2 tsp salt
2 Tbsp granulated sugar
8 Tbsp cold butter, cut in to cubes
1/4 cup (4 Tbsp) ice cold water

Filling:
About 4 plums, pitted and sliced thinly
1/4 cup granulated sugar
2 Tbsp flour
1 tsp ground cinnamon 
1/2 tsp ground cardamom (optional)
1/4 tsp ground nutmeg
1/4 tsp salt

1 Tbsp jam
1/4 cup granulated sugar
1 Tbsp butter, cubed
1 egg whisked together with 1 Tbsp water
More sugar for sprinkling the crust

For the crust:  In a food processor, pulse together the flour, cornmeal, salt and sugar.  Pulse in the cold butter until it is just crumbly in texture.  Pulse in the ice cold water, 1 Tbsp at a time till it just binds together.  Empty the dough on to a large piece of parchment paper, bring the dough together quickly and form in to a round disk.  Wrap in plastic wrap and refrigerate for at least an hour.  (Reserve the parchment paper for a later step.)

Prepare your plums by quartering them, removing the pit and then slicing each quarter in to three even slices. Place them in a large bowl.  Add the sugar, flour, cinnamon, cardamom, nutmeg and salt and toss gently until all of the plums are coated.  They will start to become syrupy.  Set aside.

After the crust has chilled, remove the plastic wrap and place the disk of dough on the parchment paper.  Place another piece of parchment paper over the top and roll the dough out to about a 12 inch circle.  Gently remove the top piece of parchment paper and discard.  

Place your jam in the center of the circle of dough and use a spoon to spread it out to about two inches from the edge.  Place the plums on top of the jam.  You can just pile them up in there or you can arrange them in a fan pattern starting from the center.  (Don't let the plums cover the last two inches of the dough.)  Fold the edges of the dough towards the center, just covering the edges of the fruit and leaving much of the fruit exposed.  If you have difficulty getting the dough to come up off the parchment, bend the parchment up and use a knife to assist you getting the dough off.  

Sprinkle the remaining 1/4 cup of sugar over the top of the exposed fruit, and drop the little cubes of butter over the top of the fruit.  Brush the top of the crust with the egg wash, then sprinkle the crust with some sugar.  (I like to use the sparkling coarse decorators sugar here, but you can use whatever you have.)

Comments

Popular posts from this blog

Cheesy Funeral Potato Casserole

One of my families most favorite side dishes are these ooey, gooey, creamy, cheesy potatoes.  They are often referred to as "funeral potatoes" here in Utah, but I usually just refer to them as cheesy potatoes  because it sounds less morbid.  (Though they are to die for!)   I have had many different kinds of "funeral potatoes" in my lifetime but this is by far my favorite and one of my most requested recipes.  I have been making these this way since my hubby and I got married and have never changed the recipe.  They are requested for EVERY family gathering we have, and I usually have to take at LEAST two pans.  Even when I take in dinner to friends or family, there is a 95% chance they are getting ham and these because I have yet to meet someone who doesn't love them.  These cheesy potatoes are full of shortcuts including using a bag of frozen southern style hash browns so you don’t have to chop up all those potatoes!! Just mix everything together, dump in a

Instant Pot Turtle Cheesecake

It has been instant pot cheesecake world in my house for the past couple of weeks and believe me, no-one is complaining.  My hubbies favorite cheesecake has always been turtle, so I thought, why not?  Let's change up the crust and topping and see how it turns out!  How it turned out was that this is his FAVORITE flavor thus far.  (Not to mention it looked pretty impressive.) I'm telling you, instant pot cheesecake is my favorite texture cheesecake.  I don't know that I will be able to buy store bought ever again.  The number of flavor combinations you could do with this base is unlimited.  (Think any kind of fresh fruit, pie filling, baking chips, nuts - what couldn't you do?) As always, remember that it is super important to have room temperature ingredients.  This helps the cheesecake be smooth and creamy and NOT grainy!  Also, you don't want to over mix the cheesecake batter once you are adding in eggs, so beat it as smooth as you can with the other ingred

Sweet Cream Pancakes (Copycat Black Bear)

I don't know what it is about Black Bears pancakes that make them so much more delicious than most pancakes, at least I didn't know until I did a little digging and and found out they are what they call "sweet cream" pancakes!  Have you ever tried sweet cream pancakes?  They are made with heavy cream which gives them a light, fluffy texture with golden edges that just melt in your mouth.   I've never met anyone who doesn't love a good pancake.  It's perfect for a crowd as you can just get out a big griddle and set out all kinds of different toppings to make it fun.  These are my families favorite and we love sprinkling them with pecans, chopped bananas and pure maple syrup, or serving them with fresh raspberries and whipped cream.  You do you though!  The possibilities are endless!! My daughter, Dee, was very skeptical that we could recreate such deliciousness at home, but we both felt like this recipe absolutely nails it.  Black Bear likes to make their

Goat Cheese and Roasted Tomato Puff Pastry Tartlets

Sometimes I want to feel like I'm eating fancy, but not put in a ton of effort.  These goat cheese and roasted tomato puff pastry tartlets are SO easy and SO tasty!!!!  You get the crisp of the puff pastry, the tangy creaminess of the goat cheese, the juiciness of the tomatoes and the herbaceousness of the basil all in one delicious bite.  Take my advice and don't skimp on the goat cheese, (you can use plain or herbed... for me the more flavor, the better.)  If for some strange reason you don't like goat cheese, (yes, there are people who don't), try substituting whipped cream cheese, mascarpone or ricotta. Ingredients: 1 sheet puff pastry dough 1 egg whisked with 1 Tbsp water Red & yellow cherry tomatoes, washed and sliced in half.  (A minimum of 12 of each color.) 1 tsp olive oil Salt & Pepper Goat cheese Dried thyme Fresh basil, cut in to strips Preheat the oven to 400.  Unroll your pastry dough and cut in to 24 equal squares.  (6 cuts along th

Caramelitas

Layers of rich chocolate, gooey caramel and buttery oats... Caramelitas are one of my families favorite cookie bars.  They are so easy to make and so gungy delicious, it's hard to stop eating them.  You can actually half this recipe and put it in an 8x8 pan if you prefer not to make so many, but I love to make this in a big 9x13 pan and share with the neighbors.  Seriously, you can't go wrong with this caramel and chocolate treat.   These bars get even better the longer they sit, so it is better to make them the night before you want to serve them and just cover them with a small, clean towel once they have cooled a bit.  I know, I know... how are you supposed to resist eating them?  Trust me... they are worth the wait! Ingredients: 2 (11oz bags) *Kraft caramel bits (in the baking aisle) 1 cup whipping cream 2 cups quick cooking oats 2 cups brown sugar 2 cups flour 1 tsp baking soda 1 1/2 cups (3 sticks) melted butter 2 cups semi sweet choc

Toll house Chocolate Chip Cookie Pie

The only way I can describe this pie is "a little slice of heaven."  This is the first pie I ever made for my hubby when we got married because how can you go wrong as a new bride with chocolate chips and chopped nuts in a pie topped with cream?  It is so deliciously rich and decadent, but sooooooooooo incredibly easy to make. I got this recipe from  Nestle Toll House  years ago, in fact the original recipe was a cut out from somewhere and stuck on a piece of paper in a make shift recipe box because there were no recipe websites back then!  I knew when I saw this recipe that it was something I had to try and that it would be something my hubby would love because he LOVES warm, gooey chocolate chip cookies.  I was not wrong in my assumptions.  This pie is definitely as good as you think it's going to be.  A flaky crust, gooey filling and slightly crispy top makes it heavenly! Ingredients: 1 unbaked pie shell, (you can use a store bought or your favorite recipe OR t

Copycat Lipton Dry Beefy Onion Soup Mix

I was in the middle of making beef with au jus for french dip sandwiches when I realized I was out of Lipton beefy onion soup mix, a main ingredient in my au jus drippings.  Not wanting to stop what I was doing to run to the store, I decided I would quickly try and make my own.  All I'm going to say at this point is that I will definitely not be buying those little packets again.  I can make a TON of this with ingredients I already have in my spice cupboard, and it was soooooo good.  The best au jus I have ever made! Ingredients: 8 Tbsp beef bouillon powder (I like the Knorr beef granulated bouillon for this) 1/2 cup minced onion flakes 3 tsp parsley 2 tsp onion powder 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp sugar 1/4 tsp black pepper Place all the ingredients in a mason jar or other airtight container, secure the lid and shake till well combined.  Keep in your spice cabinet or another dark, cool place. 2 Tbsp of this mix should replace 1 package of soup mix

Slow Cooker Brown Sugar & Balsamic Glazed Pork

The first time I ever made this pork I did a huge pork loin, almost doubling this recipe, and Mikey's band who were over for dinner demolished every scrap of it.  It was so incredibly yummy that we cooked it again just a few days later and it's been a favorite ever since. What I love about this recipe is that getting it in the slow cooker is so simple... just a few ingredients to rub on the pork and you can throw it in and let it get started.  Then when it's closer to dinner time, you can throw the glaze together and start basting while you are preparing your side dishes.  It's perfect for those mornings when you are rushing to get out of the house, and you get to come home to the most divine smell!  We have served this pork over mashed potatoes, with roast potatoes and even with rice and tortillas. Ingredients: 2  tsp ground sage 1 tsp  salt 1/2  tsp black pepper 2-3 cloves garlic, crushed 1  cup water 3-5  pounds boneless pork loin Glaze: 1  cup

Sweet Hawaiian Barbecue Sauce (Huli Huli Sauce)

I wanted a sauce for our kalua pork dinner that wasn't as spicy as the sweet and spicy chili sauce I usually make because as much as I love them, spicy foods have been doing a number on my esophagus recently! I decided to use the Huli Huli Chicken marinade recipe I have here on the blog as the base because it is sooooooooo delicious.  I switched out the chicken broth for some pineapple juice, cooked it down to reduce a little and voila!  The best Hawaiian BBQ sauce to use on pork, chicken, or whatever your heart desires.  This is a perfect mix of savory sweet goodness and easy to whip up in just a few minutes with ingredients you probably already have in your pantry.  Try it the next time you grill chicken or even just over your rice!  (It goes perfectly with this  3-ingredient slow cooker Kalua Pork !) Ingredients: 1 cup brown sugar 3/4 cup ketchup 3/4 cup soy sauce 1/2 cup pineapple juice (Use from a can of pineapple in a pinch!) 1/2 tsp chicken bullion powder 1 tsp

Caramel Sauce

This smooth and creamy caramel sauce recipe was one of the first two recipes I shared on this blog but it needed a makeover badly and was lost in the archives, so here I am giving it a bit of a face lift and the equivalent of a "grand reopening" because honestly, everyone NEEDS this caramel sauce in their life. I love this recipe for so many reasons.  First, it is practically fail proof.  Second, it's made from pantry items that you most likely have on hand right now.  (No fancy heavy cream or half and half needed.) Third, it makes the perfect amount to fill two 8oz jelly jars, so I can keep a jar and share a jar with someone who might need a pick me up.  Fourth, it keeps really well in the refrigerator for a couple of weeks.  (This pic was taken two days after I made it with no heating up needed!) This recipe uses evaporated milk instead of heavy cream, so if you just keep a couple of cans in your food storage, you can literally have this any time you want it.  It's