Bavarian Style Plum Galette

This tart has a layer of fig jam and with a generous sprinkling of cinnamon sugar. This is super fast to make, and such a special treat.

This tart can be made with any seasonal fruit.
This tart can be made with any seasonal fruit.
This tart can be made with any seasonal fruit.

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pie crust

  • 1

    pound of Italian Prunes (or Stanley plums)

  • 1/4

    cup sugar

  • 2

    teaspoons cinnamon

  • 3

    tablespoons flour (or tapioca or fruit filling thickener of your own choice)

  • fig jam (or apricot jam)

  • 2

    pats butter, cut into small cubes

  • 1

    egg with a little water, well beaten for an egg wash

  • Turbinado or regular sugar

Directions

Preheat the oven to 350°F. Pit and slice the plums into bite-sized slices. In a bowl, sweeten the plums with sugar and cinnamon-- adjust to your taste. The plums can be a little tart. I use a pie filling enhancer from King Arthur, but you can use tapioca or flour if you prefer, to thicken the filling. On a baking sheet, lined with parchment paper, set the pie crust and add an even layer of jam, leaving a 1 1'2" border. Layer the plums on top and dot with butter. Brush the pastry edge with the egg wash and sprinkle with sugar. Bake at 350°F for about 25 minutes, or until golden brown. Cool until slightly warm and enjoy with fresh whipped cream or even ice cream. Fold the crust over, to create a "rustic" edge.

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