I am celebrating Pi Day (3/14) over here with this fabulous Yellow Plum Galette. I found these GORGEOUS yellow plums, aka Lemon plums, in our local grocery store and I knew I had to buy some and use them in a recipe. If you can’t find Lemon plums, then just substitute any other variety of plum or stone fruit.
This was my first go with making a galette. As New York Times columnist Melissa Clark says in her video The Galette Forgives You, “A pie is homey. A tart is fancy. And a galette splits the difference but is easier than either one.”
It sounds so la-de-dah, but to me, it was WAY easier than making a pie. I love how in making a galette, you just basically roll out pie dough (it doesn’t even have to be perfectly round), pile it high with a luscious fruit mixture and then, crimp the edges over to form a crusty rim.
The result is a rustic tart that’s sweet and bubbly. The cornstarch helps to thicken the juices as it bakes. You can make galettes from any seasonal fruit, so it makes the perfect dessert year round. In warmer months (or even colder months), I encourage you to top yours with a big ol’ scoop of ice cream.
Make sure to bake this galette (or any galette) on a rimmed baking sheet because the juices WILL flow out of it during baking. Bonus points if you use parchment paper under it. Your oven will thank you.
Did you know: “Pi Day is celebrated on March 14th (3/14) around the world. Pi (Greek letter “π”) is the symbol used in mathematics to represent a constant — the ratio of the circumference of a circle to its diameter — which is approximately 3.14159.” (from the site Pi Day) This Yellow Plum Galette is the perfect way to celebrate this mathematical phenomenon.
Yellow Plum Galette
Ingredients
- 1 refrigerated pie crust or your favorite homemade crust recipe
- 2.5 -3 cups yellow plums pitted and sliced
- 1 cup fresh berries such as raspberries
- ½ cup sugar
- pinch of salt
- 1/2 tsp fresh crushed Ginger I use Gourmet Garden
- juice of 1/2 a lemon
- 2 tablespoons corn starch
- ½ teaspoon vanilla extract
- 1 egg beaten
- raw sugar
Instructions
Prepare crust
- Roll the pie crust out to about a 12 inch circle. Place it on a parchment lines rimmed baking tray and refrigerate until ready to fill.
- Preheat oven to 400 degrees.
Prepare filling
- Mix together plum, raspberries, sugar, salt, lemon juice, and the cornstarch. Let mixture sit for about 15 minutes to allow juices from the fruit to emerge. Toss to coat fruit.
- Mound fruit on the dough round, leaving a 1 1/2-inch border.
- Gently fold the pastry over the fruit, pleating to hold it in.
- Brush dough with beaten egg and sprinkle raw sugar over dough.
- Bake 35-45 minutes, until filling is bubbly and crust is golden brown.
- Cool for at least 20 minutes before serving.
