Plum and Apple Galette // Pâte Brisée Crust

I received a lot of plums from my boyfriend B and after eating so many, I figured I should bake with them. By the time I got around to baking, however, I had eaten almost all the plums, so I threw in apples as well. I didn’t have a pie tin but solved the problem with a galette, which is like a pizza and can be baked on a cookie sheet. The crust was deliciously flaky and it was interesting to have both sweet and sour plums in the same bite. From Simply Recipes

2 apples, peeled and cut
8 tart plums, pitted and sliced (about 1 1/4 pounds net)
Zest from one lemon
2 Tbsp flour
1/2 cup sugar
pie crust (see below)

In a medium sized bowl, gently toss the plum and apple slices with the lemon zest, flour and sugar.

Preheat oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Place plum mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Fold the edges of the pie crust up and over so that circle of the filling is visible.

Place in the middle rack of the oven. Bake at 375°F for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.


All Butter Crust for Sweet and Savory Pies (Pâte Brisée) Recipe. From Simply Recipes

This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1 1/2 teaspoon sugar (increase to 2-3 teaspoons if for a sweet recipe)
4 to 6 Tbsp ice water, very cold

Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably an hour or longer) so that they become thoroughly chilled.

Combine flour, salt, and sugar. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water.

Carefully shape into a disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. How much cinnamon do you use? And where in the recipe do you use it? I’m going to make the assumption that it is mixed with the fruit.