Servings: 6 to 10
As the plums bake, the galette will spread and flatten. Use a rimmed sheet pan to catch juices that may leak out.
Make Ahead Tips
You can make and chill the dough for this rustic tart a day in advance. You can also bake the galette several hours ahead and keep it at room temperature.
Really a great and simple recipe that I’ve gone back to multiple times. I love the lemon crust and have used it with plums, blackberries, peaches… You name it. It’s a great go to that always serves up lovely and fresh.
Better with a little less vanilla. Used Satsuma plums. Delicious but very juicy. The crust leaked s bit. Good advice about the parchment.
Crust was slightly bitter. Not sure why? Followed directions exactly. Otherwise, very good.
Excellent. Much easier to make than arranging slices in a tart. Both filling and crust were very good. I used Italian prune plums. Be sure to use parchment or you will never get it off the pan.
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