Rustic Plum Tart
By Wafa — 100+ tested recipes
Discover this rustic plum galette: a crispy homemade crust, juicy plums, and a touch of crunchy pistachios for a delicious and comforting autumn dessert.
Ingredients
- 250 g all-purpose flour
- 125 g cold butter (cut into small cubes)
- 50 ml cold water
- 1 pinch salt
- 800 g plums
- 3 tbsp almond flour
- 40 g sugar (for the edges)
- a few crushed pistachios
Instructions
- 1In a large mixing bowl, combine the flour and salt.
- 2Add the cold cubed butter, then work it in with your fingertips until the mixture reaches a sandy, crumbly texture.
- 3Gradually stir in the cold water and mix until the dough just comes together.
- 4Shape into a ball, flatten slightly into a disc, wrap in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
- 5Preheat your oven to 180°C (350°F).
- 6Wash and pit the plums, then cut them in half.
- 7Roll out the pastry on a sheet of parchment paper into a large circle.
- 8Sprinkle the center of the dough with almond flour, leaving a border around the edges.
- 9Arrange the plums harmoniously over the almond flour.
- 10Fold the edges of the dough inward, slightly overlapping the fruit.
- 11Sprinkle the edges with sugar so they caramelize during baking.
- 12Scatter a few crushed pistachios over the plums.
- 13Bake for 40 to 45 minutes, until the crust is golden brown and the plums are tender.
Video
Tips
- Do not overwork the dough to ensure it stays flaky and tender.
- Adding sugar to the edges helps achieve a beautiful caramelization.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Substitutions
- almond flour → fine breadcrumbs — More budget-friendly
- almond flour → hazelnut flour — Stronger flavor
- pistachios → slivered almonds or crushed walnuts — More accessible
Nutrition
Frequently asked questions
Can I make the pastry in advance?
Yes, you can prepare the shortcrust pastry up to 48 hours in advance. Keep it well wrapped in the refrigerator. You can also freeze it and take it out a few hours before use.
Do I need to peel the plums for the tart?
No, it's not necessary. The plum skins soften during baking and help keep the fruit's shape.
My tart is releasing too much juice, how can I prevent this?
The almond flour (or a substitute like hazelnut flour, fine semolina, or breadcrumbs) helps absorb excess juice and prevents the crust from getting soggy.
Can I replace the plums with another fruit?
Yes, this rustic recipe works wonderfully with apricots, peaches, figs, or even apples in the fall. The method remains the same.
How should I store a rustic plum tart?
Store it at room temperature under a clean cloth for 24 hours, or in the refrigerator for 2 to 3 days. Reheat it briefly in the oven to restore the crispness.
Reviews
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