INTRODUCTION
Rustic Plum Tart (Galette) is a simple fruit tart that uses a free-form crust and fresh plums. This tart looks fancy but it is easy to make. The crust is flaky and the plums cook down into a soft, sweet filling. You can make a lighter option by cutting sugar and using whole grain flour. This makes a healthy version that still tastes like a treat.
If you like fruit tarts, you may also enjoy a blueberry tart with white chocolate ganache for a different twist. This rustic plum tart is a good fit for simple dinners, weekend baking, and small gatherings. It works as a great for meal prep dessert or snack when you portion it right.
WHY YOU WILL LOVE THIS RECIPE
You will love this Rustic Plum Tart because it is quick to make and uses few ingredients. The tart can be a lighter option if you cut sugar or use less butter in the crust. It also makes a balanced treat when you serve it with plain Greek yogurt for more protein. The tart can be good for weight loss plans when you use small portions and add fiber-rich sides. It is a healthy version of dessert that keeps fruit in the front and makes a nice, simple plate.
This recipe works well for busy weeks. It is great for meal prep because you can make the crust and filling ahead and bake when you need it. The tart is also flexible for diet needs like diabetic-friendly swaps or low-carb crusts.
HOW TO MAKE Rustic Plum Tart (Galette)
This galette has a quick crust and a spiced plum filling. The steps are simple: make a dough, slice plums, toss them with sugar and spices, then fold and bake. You will see how to make a lighter option and how to change the tart to fit low sugar or low carb needs.
EQUIPMENT NEEDED
- Mixing bowl
- Pastry cutter or fork (or food processor)
- Rolling pin
- Baking sheet
- Parchment paper or silicone mat
- Pastry brush
- Knife and cutting board
- Small bowl for egg wash
Ingredients You’ll Need :
- 1-1/2 cups AP flour
- 1/4 cup white cornmeal, finely ground
- 1/2 tsp salt
- 2 Tbsp granulated sugar
- 8 Tbsp cold butter, cut in to cubes
- 1/4 cup 4 Tbsp ice cold water
- 1 Tbsp jam
- About 4 plums, pitted and sliced thinly
- 1/4 cup granulated sugar
- 2 Tbsp flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom ((optional))
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1 Tbsp butter, cubed
- 1 egg whisked together with 1 Tbsp water
- More sugar for sprinkling the crust
STEP-BY-STEP INSTRUCTIONS :
For the crust:
- In a bowl, mix 1-1/2 cups AP flour, 1/4 cup finely ground white cornmeal, 1/2 tsp salt, and 2 Tbsp granulated sugar.
- Cut 8 Tbsp cold butter into the dry mix using a pastry cutter or fork. Work until the mix looks like coarse crumbs.
- Mix 1/4 cup 4 Tbsp ice cold water and 1 Tbsp jam. Add to the dough a little at a time. Stop when the dough holds together but is not wet.
- Shape the dough into a disk, wrap in plastic, and chill 20–30 minutes.
For the filling:
- Slice about 4 plums thinly and put in a bowl.
- Add 1/4 cup granulated sugar, 2 Tbsp flour, 1 tsp ground cinnamon, 1/2 tsp cardamom (optional), 1/4 tsp ground nutmeg, and 1/4 tsp salt. Mix gently to coat the plums.
- Let the mix sit 10 minutes so fruit juices release a bit.
To assemble:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll the chilled crust on a floured surface into a 12-inch circle. Place it on the baking sheet.
- Pile the plum filling in the center, leaving a 2-inch border. Dot 1 Tbsp butter, cubed, over the fruit.
- Fold the edges of the dough over the fruit in loose pleats. Brush the crust with egg wash (1 egg whisked with 1 Tbsp water). Sprinkle more sugar over the crust for shine and crunch.
- Bake 35–45 minutes until crust is golden and filling bubbles. Let cool at least 10 minutes before slicing.
HOW TO SERVE Rustic Plum Tart (Galette)
Serve slices warm or at room temperature. For a healthier serving, add 2 tablespoons of plain Greek yogurt on the side. This raises protein and makes the tart feel more like a balanced snack or dessert. Use small slices — one slice is often enough for a sweet treat. This portion control can help if you want to keep the treat low calorie and support weight loss goals.
You can also top a slice with a light sprinkle of sliced almonds for crunch and extra protein and fiber.
STORAGE & FREEZING : Rustic Plum Tart (Galette)
Store leftover tart in an airtight container in the fridge for up to 3 days. Reheat slices in a 325°F oven for 8–10 minutes or in a toaster oven until warm. Do not store at room temperature for more than a few hours because of the fruit filling.
To freeze, wrap the cooled whole galette or individual slices tightly in plastic, then in foil. Freeze up to 2 months. Thaw in the fridge overnight and reheat in a low oven. If you freeze before baking, keep dough and filling separate or brush with egg wash and bake from frozen with a little extra time.
SERVING SUGGESTIONS
- Serve with plain Greek yogurt or skyr for a high protein meal feel.
- Pair with a small green salad to make a light, balanced dessert plate.
- For a low sugar choice, serve without added whipped cream or ice cream.
- For portion control, cut into 8 slices and serve one slice per person.
VARIATIONS
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Healthier version: Use half whole wheat flour and half all-purpose flour. Cut sugar by one third and add a splash of lemon for brightness. Use 6 Tbsp butter instead of 8 Tbsp to lower calories. This gives a lighter option that still bakes well.
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High-protein or low-carb version: Make a crust from almond flour and 1–2 eggs with 2 Tbsp coconut flour or protein powder for extra protein. Use a sugar substitute suitable for baking to keep it diabetic-friendly and low carb. Serve with high protein Greek yogurt to make it a true high protein meal.
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Air fryer or oven-baked version: For smaller galettes, make two 6-inch galettes and bake them in an air fryer at 350°F for about 12–15 minutes, checking often. For oven baking, follow the main recipe and bake at 400°F for 35–45 minutes. If you prefer a chocolate twist, try a rich tart like the easy chocolate raspberry tart on a different day.
FAQs
Q: Is this tart good for people watching sugar?
A: Yes. You can cut sugar in the filling and use a sugar substitute. Use fruit that is slightly tart to keep sweetness low. That makes the tart more diabetic-friendly.
Q: Can I make this tart gluten free?
A: Yes. Use a gluten-free flour blend or almond flour in the crust. Adjust liquid as needed. A gluten-free crust can be a good low carb choice if you use nut flours.
Q: How long will the tart last in the fridge?
A: Store it in an airtight container for up to 3 days. For longer storage, freeze slices for up to 2 months.
Q: Is this a good recipe for meal prep?
A: Yes. The tart is great for meal prep. You can prep the crust and filling the day before and bake when ready. This saves time and helps plan desserts or treats.
Q: Can I make a smaller tart for one or two people?
A: Yes. Scale the dough and filling down to make a smaller galette or two mini galettes. You can bake small galettes in an air fryer or oven.
Q: How can I make this tart more heart healthy?
A: Swap some butter for a mix of butter and olive oil, use whole grain flour, and limit added sugar. Serve with yogurt and fruit for a more balanced plate.
MAKE-AHEAD TIPS FOR Rustic Plum Tart (Galette)
- Make the crust up to 2 days ahead and keep it wrapped in the fridge.
- Slice plums and toss with sugar and spices up to one day ahead. Keep fruit in a sealed container in the fridge.
- For faster weeknight baking, keep a jar of jam and pre-measured spices ready. When you need a treat, roll the dough, fill, and bake. This makes the tart great for meal prep and time saving.
- If you plan to bake after a workout or long day, try a simple drink to replenish minerals. See an easy electrolyte recipe using cream of tartar that can help you stay balanced after long tasks.
Rustic Plum Tart (Galette)
Ingredients
Method
- In a bowl, mix 1-1/2 cups AP flour, 1/4 cup finely ground white cornmeal, 1/2 tsp salt, and 2 Tbsp granulated sugar.
- Cut 8 Tbsp cold butter into the dry mix using a pastry cutter or fork until the mix looks like coarse crumbs.
- Mix 1/4 cup ice cold water and 1 Tbsp jam, adding to the dough a little at a time until the dough holds together but is not wet.
- Shape the dough into a disk, wrap in plastic, and chill for 20-30 minutes.
- Slice about 4 plums thinly and put in a bowl.
- Add 1/4 cup granulated sugar, 2 Tbsp flour, 1 tsp ground cinnamon, 1/2 tsp cardamom (optional), 1/4 tsp ground nutmeg, and 1/4 tsp salt. Mix gently to coat the plums.
- Let the mixture sit for 10 minutes to release some fruit juices.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll the chilled crust on a floured surface into a 12-inch circle and place it on the baking sheet.
- Pile the plum filling in the center, leaving a 2-inch border. Dot with 1 Tbsp cubed butter over the fruit.
- Fold the edges of the dough over the fruit in loose pleats. Brush the crust with egg wash and sprinkle more sugar over the crust.
- Bake for 35-45 minutes until the crust is golden and the filling bubbles. Let cool for at least 10 minutes before slicing.