Food Recipes Desserts Pies & Tarts Plum Galette 5.0 (4,209) 15 Reviews This tart is a favorite dessert at Jacques Pépin's house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots, or apples. By Jacques Pépin Jacques Pépin Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on March 21, 2024 Save Rate PRINT Share Active Time: 30 mins Total Time: 2 hrs Yield: 8 servings Jump to recipe Frequently asked questions What's the difference between pie dough and pâte brisée? American pie dough and pâte brisée are quite similar, but there are a few key differences. First, whereas pie dough can be made with butter, shortening, or lard, pâte brisée is always made from butter alone. Second, pâte brisée tends to have less liquid than pie dough, which better inhibits gluten formation for a more tender crust. Last, pâte brisée does not include sugar, making it a truly neutral base for sweet and savory applications alike. How do you fold a galette crust? One of the best things about making a fruit galette is celebrating its rustic charm — that is, not stressing over making it look too polished. When you fill the plum galette, leave a two-inch border around the perimeter of the dough. Then, fold the edges of the dough up and over the filling, pleating it at even intervals to keep it circular. If the dough is too cold to fold without cracking, let it rest briefly until the butter inside softens. Remember, it's all about the function of keeping the filling enclosed, not producing perfect geometry. Note from the Food & Wine Test Kitchen The dough in this galette recipe is buttery, flaky, and very forgiving. And it comes together in 10 seconds in a food processor. Keeping the dough cold is key here, so you'll definitely want to start with cold butter; if it gets too warm while you're cubing it, return it to the fridge or freezer until it's firmed back up. For a little extra insurance the dough stays cold as long as possible, you can even chill the flour and/or metal food processor blade before mixing the ingredients. Cook Mode (Keep screen awake) Ingredients Pâte Brisée 1 1/2 cups all-purpose flour 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces 1/4 teaspoon kosher salt 1/3 cup ice water Filling 1/4 cup plus 1/3 cup sugar, divided 3 tablespoons ground almonds 3 tablespoons all-purpose flour 2 1/2 pounds large plums, halved, pitted, and cut into 1/2-inch wedges 3 tablespoons unsalted butter, cut into small bits 1/2 cup good-quality plum, apricot, or raspberry preserves, strained if chunky or seedy Directions Make the Pâte Brisée Put the flour, butter, and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible. Remove the dough from the processor and gather it into a ball. If your kitchen is warm, chill the dough by wrapping it and refrigerating it for 30 minutes. On a lightly floured surface or sheet of parchment, roll out the dough into a 16-by-18-inch oval 1/16- to 1/8-inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°F. Make the Filling In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon of sugar. Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving. Top with ice cream if desired. Carson Downing / Food Styling by Annie Probst / Prop Styling by Addelyn Evans Originally appeared: September 1994 Rate It Print