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Plum and Pear Galette

Name: Plum and Pear Galette
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 300 g of All Purpose Flour; 150 g of Butter; 100 ml of Water; 50 g of Brown Sugar; 200 g of Plums; 100 g of Pears; 2 cucchiai of Apricot Jam; 2 cucchiai of Brown Sugar; 1 manciata of Walnut

How three simple ingredients like shortcrust pastry, jam, and fresh fruit can create such a delicious dessert is still a mystery. The fact is that this Plum and Pear Galette is a dessert where only the preparation is simple. Its taste will enchant you, and one slice will lead to another!

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Difficulty Easy
Prep 30 minutes
Cook 30 minutes
Servings 8 servings

The Galette is a French Dessert that has nothing to do with the elaborate preparations that might come to mind. The Plum and Pear Galette is a simple tart, perfect for an afternoon snack or as an after-dinner dessert, even more delicious when served with a scoop of vanilla ice cream or a dollop of whipped cream.

The Galette recipe is extremely simple: once you’ve prepared the Pâte Brisée (which can be store-bought for a quicker version), all you need to do is spread a layer of Jam, decorate with fresh fruit, in this case Plums and Pears, and after folding the edges, bake it in the oven. While this version we’re proposing is typically autumnal, it’s easy to adapt it to other seasons by simply changing the fresh fruit used.

Want some examples? Try the Berry Galette, the Apple Galette, or the summer version with the Peach Galette.

Ingredients

For the shortcrust pastry:
300 g of All Purpose Flour
150 g of Butter cold
100 ml of Water cold
50 g of Brown Sugar
For the filling:
200 g of Plums
100 g of Pears
2 cucchiai of Apricot Jam
2 cucchiai of Brown Sugar
1 manciata of Walnut

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Instructions

To prepare the Plum and Pear Galette, start with the shortcrust pastry (pâte brisée). In a bowl, combine flour, sugar and butter cut into small pieces. Using your fingertips, work the ingredients together until you obtain a crumbly mixture.
Add very cold water and quickly finish kneading the dough. Form it into a disc, wrap in plastic film and let it rest in the refrigerator for at least 30 minutes.
After resting, roll out the pastry on a sheet of parchment paper until you obtain a disc about 12 inches (30 cm) in diameter.
Spread the jam leaving about 3 inches from the edge, then distribute the roughly chopped walnut kernels.
Finally, arrange the sliced fresh fruit in a radial pattern.
Sprinkle with brown sugar and fold the edges towards the center to create the characteristic rustic galette border.
Bake the Plum and Pear Galette at 180°C (350°F) for 30 minutes. Allow it to cool completely before serving.

Alternatives

As mentioned, you can use any fresh fruit of your choice. You can also use gluten-free shortcrust pastry to make this dessert suitable for those with celiac disease.

Tips

We recommend preparing the Plum and Pear Galette a few hours in advance. As it cools down, the pastry will absorb the moisture from the fruit, allowing all flavors to blend perfectly together.

Storage

The Plum and Pear Galette can be stored under a cake dome at room temperature for up to two days. Beyond that, it’s recommended to keep it in the refrigerator.