Ridiculously Easy Glazed Plum Galette (Galette de Prunes Glacée Ridiculement Facile)

Horizontal overhead photo of a Ridiculously Easy French Plum Galette on a white glass serving plate.

Ridiculously Easy Glazed Plum Galette (Galette de Prunes Glacée Ridiculement Facile)

Although this Glazed Plum Galette looks quite fancy, it's ridiculously easy to make and more than ridiculously delicious to eat!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: French

Keyword: Easy Plum Galette, Glazed Plum Galette

Servings:

Calories: 245kcal

Author: Chris Scheuer

Ingredients

For the crust:

2 refrigerated pie crusts I use Pillsbury or my generic store brand. Aldi is also good

For the plum filling:

10 medium-sized black or red plums 1¾-2 pounds
3 tablespoons granulated sugar more for sprinkling on the top edges of the crust
2 teaspoons melted butter I use salted butter

For the glaze:

left over plum slices plus more to equal 1½ cups
½ cup sugar

US Customary - Metric

Instructions

For the prep:

Line a sheet pan with parchment paper. Set aside.

For the crust:

Sprinkle a work surface light with flour. Unroll the two pie crusts. Place the two circles of dough on top of each other. Roll out into a slightly larger circle, about 11-12 inches in diameter. Trim any irregular edges to create a clean circle. Transfer the circle to the prepared pan and chill in the refrigerator or 15 minutes.
While the dough in chilling, halve 8 of the plums and remove the stones. Slice each half into ¼ inch slices. Have a medium-size microwave safe bowl nearby to collect any irregular or bruised bits of plum.

For the plum filling and to finish the tart:

Preheat the oven to 375˚F. With one rack on the lowest position.
Remove the galette dough from the refrigerator and slide the parchment paper (with the dough circle on top) onto your work surface. Place the sheet pan on the lowest shelf of the oven as it preheats.
Sprinkle the tart with 1½ tablespoons of sugar then arrange the plum slices in slightly overlapping concentric circles on top of the sugared dough, leaving a 1-inch border. Sprinkle the plums with another 1½ tablespoons of sugar.
Roll the border of the dough towards the plum filling. Brush the top of the border with melted butter and sprinkle lightly with more sugar.
When the oven is heated to 375˚F, remove the pan from the oven and, using the parchment, slide the galette and parchment onto the hot sheet pan.
Bake on the lower shelf for 35-45 minutes, until the crust is golden brown. Remove from the oven and cool for 10 minutes then brush with the glaze. You may not need all of the glaze. Allow the galette to cool for 20 minutes before cutting and serving. Serve warm with a scoop of vanilla ice cream!

For the glaze:

While the galette is baking, prepare the glaze. Add enough plums to the microwave bowl or cup (that you used for the imperfect plums) to equal 1½ cups. Add the sugar and stir to combine.
Microwave on high power for 4 minutes. Put the plum mixture through a fine-mesh sieve and push on the pulp to remove most of the juice. Discard the pulp. The strained plum juice should be a syrupy consistency. If it’s too thin, return it to the microwave and cook on high power for another minute or two. Set aside until the galette is finished.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Recipe adapted from Café Fernando

Nutrition