We’ve got plums 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; little more than a pound is needed. But this rustic plum tart (also called a galette) is bright and delicious, and a great way to put some extra plums to work. With different varieties of plums, some raisins, and pecans all adding to the mix, every bite has a slightly different flavor, all good. We even threw in a few tart pluots for added measure.
Plum Galette Recipe
- Yield: Makes six 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 and add a little lemon juice.
Ingredients
- 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
Method
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.
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