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Individual Plum and Almond Galettes

The almond filling enhances the taste of the plums in this rustic free-form tart.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Stephen Kent Johnson

Source: Martha Stewart Weddings, Fall SIP 2016


  • 2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 5 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup ice water
  • 1/4 cup whole, skin-on almonds, toasted
  • 5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together)
  • 1 egg, lightly beaten
  • 1 teaspoon sanding sugar


  1. In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.
  2. Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with lightly beaten egg; sprinkle galette with 2 tablespoons sanding sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.

Cook's Notes

To make 6 individual galettes, in step 1, shape dough into two discs and wrap in plastic. Roll each into a rectangle 6 by 18 inches. Cut into 6" squares. Divide filling evenly among galettes and fold edges up to seal. Transfer to two parchment lined sheet pans. Chill galettes 15 minutes, then bake at 375 for about 40 minutes.

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