Plum and Blackberry Galette Recipe

Name: Plum and Blackberry Galette Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: International
Ingredients: FOR THE PASTRY:; 190 g plain flour; 25 g caster sugar; ¼ tsp fine salt; 115 g unsalted butter, cold and cut into small cubes; 3–4 tbsp ice-cold water; FOR THE FILLING:; 400 g plums, pitted and sliced; 120 g blackberries; 60 g caster sugar; 15 g cornflour; 1 tsp lemon juice; ½ tsp vanilla extract; TO FINISH:; 1 egg, beaten; 1 tbsp brown sugar

ByWei Ling

Aug 11, 20263 min

4.7(10)

Prep Time

25 minutes

Cook Time

35-45 minutes (plus 30 minutes chill & 15 minutes cooling time)

Total Time

70 min

Servings

Difficulty

easy

Bake a rustic plum and blackberry galette with crisp, buttery pastry and juicy late-summer fruit. Simple, seasonal and delicious.

4.7 (10 ratings)

Juicy plums and blackberries wrapped in crisp, buttery pastry make this rustic galette a lovely way to enjoy late-summer fruit. The plums become soft and jammy as they bake, while the blackberries add a slightly tart contrast and a beautiful deep colour.

Unlike a traditional tart, a galette needs no tart tin and does not have to look perfectly shaped. Simply roll out the pastry, pile the fruit in the centre and fold the edges over. The more rustic it looks, the better.

Plum and blackberry galette with golden folded pastry and fresh fruit filling. — Plum and blackberry galette with crisp, buttery pastry and juicy late-summer fruit.

Read the Story Behind the Galette

The rustic fruit galette we know today is only one part of a much older story. The French word galette has been used for centuries to describe a variety of flat cakes, breads and pastries.

Recommended Tools & Tips

Large Baking Tray. A sturdy metal baking tray gives the galette plenty of room and conducts heat well, helping the bottom of the pastry bake evenly and become crisp.

Baking Paper. Line the tray with baking paper before transferring the pastry. This prevents sticking and makes it much easier to lift the baked galette from the tray.

Rolling Pin. A good rolling pin makes it easier to roll the chilled pastry into a rough 30 cm circle. There is no need to achieve a perfectly even shape — the rustic edges are part of the galette’s charm.

Pastry Brush. Use a pastry brush to apply the beaten egg evenly over the folded pastry edges before sprinkling with brown sugar. This gives the crust a glossy, golden finish.

Digital Kitchen Scale. Weighing the flour, butter and fruit gives more consistent results than measuring by volume, particularly when making pastry.

Sprinkle almond flour on the base. Before arranging the plums, lightly dust the centre of the pastry with a thin layer of almond flour. This helps absorb excess fruit juices during baking and keeps the base crisp while adding a subtle nutty flavour.

Keep the pastry cold. Cold butter is important for crisp, flaky pastry. If the dough becomes soft while rolling or shaping, refrigerate it for 10–15 minutes before continuing.

Choose ripe but firm plums. Very soft plums release more juice during baking and can make the bottom of the galette soggy.

Let the galette rest before slicing. The fruit juices continue to thicken as the galette cools. Leave it for at least 15 minutes after baking before cutting.

Storage

The galette is best eaten on the day it is baked, when the pastry is at its crispest.

Leftovers can be kept covered in the refrigerator for up to 2 days. To restore some of the crispness, warm individual slices in a 180°C oven for approximately 5–10 minutes.

Avoid reheating it in the microwave if possible, as this tends to soften the pastry.

Plum and Blackberry Galette Recipe

Prep: 25 minutesCook: 35-45 minutes (plus 30 minutes chill & 15 minutes cooling time)Serves: 8easy

Ingredients

FOR THE PASTRY:
190 g plain flour
25 g caster sugar
¼ tsp fine salt
115 g unsalted butter, cold and cut into small cubes
3–4 tbsp ice-cold water
FOR THE FILLING:
400 g plums, pitted and sliced
120 g blackberries
60 g caster sugar
15 g cornflour
1 tsp lemon juice
½ tsp vanilla extract
TO FINISH:
1 egg, beaten
1 tbsp brown sugar

Instructions

1
Place the flour, caster sugar and salt in a large bowl and mix together. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs, leaving a few small pieces of butter visible.
2
Add the cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not knead it.
3
Shape the dough into a disc, wrap and refrigerate for at least 30 minutes.
4
Place the sliced plums and blackberries in a bowl. Add the sugar, cornflour, lemon juice and vanilla and toss gently until the fruit is evenly coated.
5
Preheat the oven to 200°C conventional / 180°C fan. Line a baking tray with baking paper.
6
Roll the chilled pastry on a lightly floured surface into a rough circle approximately 30 cm in diameter. Transfer it to the prepared baking tray.
7
Arrange the fruit in the centre of the pastry, leaving a border of approximately 5 cm around the edge. Avoid pouring any large amount of liquid remaining in the bowl over the fruit.
8
Fold the pastry border over the fruit, pleating it naturally as you work around the galette. Leave the centre uncovered.
9
Brush the pastry with beaten egg and sprinkle with brown sugar.
10
Bake for 35–45 minutes, until the pastry is deep golden and the fruit juices are bubbling and have thickened.
11
Leave the galette on the baking tray for about 15 minutes before transferring it to a wire rack. Serve warm or at room temperature.