A “Galette” is a freeform pie, in a way. Every fall, I keep my eyes wide open for Italian Prunes (aka Stanley Plums). This plum has a yellow-green color on the inside. Once cooked or baked, the plums turn a beautify ruby red color. This is a simplified version of my Bavarian Zwetschegendatschi Plum Cake, that has cinnamon-sugar generously sprinkled throughout, that balances out the slight tartness of the plums.
The only plums that I really enjoy are Italian Prunes (really, they’re a plum). I’ve also read that they are called Stanley Plums. Maybe that’s an East Coast thing, but here in California, they are sold as Italian Prunes.
These plums are perfect for baking– the meat is a greenish color, firm and not full of juice. There is a very traditional Bavarian Tart that my mother taught me how to make, called Zwetschgen Datschi (Da-CHI) that my family looks for to my making for my annual Oktoberfest party. I will be making that, along with my arsenal of Bavarian recipes in just a couple of weeks.
This particular galette (basically a free-form pie) is a super fast version of the traditional Bavarian Tart, that captures the same wonderful flavors of sugar and cinnamon. I make an excellent pie crust, if I do say so myself. But, when it’s a week night, I have no shame in thawing out a pie crust from my local Trader Joe’s. The ingredients are good enough for me– no trans fats and it’s pretty darn flakey. I don’t really have a recipe to write down, because you want to sweeten the plums, according to how tart they are.
I “eyeballed” how many plums I would need to fill one pie crust. Cut the plums in half and remove the pit; then I slice the plums into bite-sized pieces. In a bowl, I added about 1/4 cup sugar and 2 teaspoons cinnamon. Let the plums sit a bit and taste them. Add a little more sugar, if they still taste a little tart for your taste buds.
I’m a big fan of King Arthur Flour’s website. I bought a few of their products this summer, and the Pie Filling Enhancer was one of them. I like to use tapioca to thicken my fruit pies, but I thought I’d give this product a try– so I added a couple of Tablespoons to the fruit.
On a baking sheet with parchment paper (King Arthur sells perfectly sized half sheets for a reasonable price), spread a nice even layer, leaving a wide border where you’ll be folding the crust over the plums.
Now, fold the pie dough and don’t worry about it having to look perfect.– this is a rustic tart. That gives you permission to not be so perfect! Dot the fruit with butter– a few pieces.
I like to make an egg wash (well beaten egg, little bit of water) and brush it on the crust– this gives the curst a pretty golden color and some sheen. The egg wash also acts like a glue for sprinkling regular sugar or turbinado sugar– but I have to praise another one of my favorite King Arthur Flour products– Sparking White Sugar! I just love this stuff! It made my sugar cookies look pretty, and it doesn’t melt. I love the crunch, too. What do you think?
I love cinnamon, so I decided to shake some extra, for good measure. Sorry, I didn’t measure– I just eyeballed the whole thing.
Make sure that your oven is pre-heated to 350F. Bake for about 25 minutes, until golden brown. Your kitchen will smell so good!
These plums are the best! I hope that you can find these in your area! I also stew these in cinnamon sugar and can them for other recipes. I also freeze the plums, so that I can enjoy them long than their version short season of September-October.
This is a family favorite, all the way back to my childhood. My brother’s are going to drool when I send them a picture of this! From start to finish, you can have this dessert on a cooling rack in about 45 minutes. It’s that easy!
Mutti (“mom”), this is in memory of you! Thanks for teaching me how to cook like the true Bavarian that you were! This is outstanding! I just love this tart!
Bavarian Style Plum Galette
Ingredients
- 1 pie crust homemade or store bought
- 1 pound of Italian Prunes or Stanley plums
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 3 tablespoons flour or tapioca or fruit filling thickener of your own choice
- fig jam or apricot jam
- 2 Tbsp butter cut into small cubes
- 1 egg with a little water well beaten for an egg wash
- Turbinado or regular sugar
Instructions
- Preheat the oven to 350°F.
- Pit and slice the plums into bite-sized slices. In a bowl, sweeten the plums with sugar and cinnamon– adjust to your taste. The plums can be a little tart.
- I use a pie filling enhancer from King Arthur, but you can use tapioca or flour if you prefer, to thicken the filling.
- On a baking sheet, lined with parchment paper, set the pie crust and add an even layer of jam, leaving a 1 1’2″ border.
- Layer the plums on top and dot with butter.
- Fold the edges over, overlapping them.
- Brush the pastry edge with the egg wash and sprinkle with sugar.
- Bake at 350°F for about 25 minutes, or until golden brown.
- Cool until slightly warm and enjoy with fresh whipped cream or even ice cream.
First of all Debby, I want to say how lovely the photo of your Mom is…..how precious she looks! Secondly, I think this recipe today looks just FAB and give you kudos for conguering it! And lastly, I am SO GLAD that you have joined the Cake Slice Group….we can now bake together! What fun! Many blessings, Roz
Your mom was a cutie pie! What a great dessert, I looked for figs last weekend at my farmers market so I could make the fig jam, but none were to be had!
Love the photo of Mutti!
This could be my favorite dessert, but you knew this already.
The chef David Tanis from Chez Panisse in Berkeley, California calls them "Stanley" plums, however, here on the east coast we call them Italian plums.
I love them!
Oh yummy. This looks great! You have me convinced!
Your mother is a doll! I love King Arthur products too and will have to check out the ones you suggested!
Your mom looks like a feisty little thing! Love the pic!
Your galette is a stunner!
I love the picture of your mom! She looks to be having a wonderful time. I love all the goodies you bought from King Arthur. I want to place an order from them, but I can never decide what to get. This plum galette looks to die for 😀 Very tasty.
This plum galette is perfection! And what lovely photos too! Thank you for sharing with all of us.
Your mom is too cute. I'm sure she'd be proud of you and thiis galette!
I'm going to have to jump on the plum bandwagon and make something…you know, since everyone else is doing it!
I love recipes that you don't have to measure, but you just throw together- this looks perfectly simple and amazing. As usual.
everytime I see a galette I think…oooh I want to make one of those. But I never do (what a doofus I am). this look wonderful!!!
I usually don't like to eat plums in baked goods. I love plums, but only out of hand. Then one day a friend of mine (who also has a German mother) gave me one of her mother's plum "cakes" which was very similar to this tart. Wow! Suddenly I was liking plum desserts very much. Hers didn't have the tasty fig jam in it though. I bet I would like it even better.
I've seen them called "prunes", but I've also seen a few other names for them although none of them come to mind.
That's such a great photo. You can tell what a great character she is!
What a gorgeous galette, and the fig jam sounds like it compliments the plums so well!
Mutti is such a cutie! I'm ready for a slice of this with a nice hot cup of coffee. You did Mutti proud.
I love Italian prune plums. This dessert looks wicked good. You mom was lovely.
What a great mom photo! Cheers to your mom!
The plum galette looks absolutely fabulous. Love it!
Making an apple version today…. looks great!
The perfect autumn dessert! How absolutely beautiful! I have become a big fan of galettes and crostatas recently. Why bother with two crusts, when the rustic look is so appealing?
Your recipe is outstanding! As usual, I'm going to use what I have on hand, so it will be a Guava Galette with Passion fruit marmalade.
What a sweet photo of your mom. This galette looks lovely too and I know how to use up some of my fig jam now.
Such a gorgeous tart–especially with that fig jam.
Yummmm, what a scrumptious galette. Spreading the dough with a layer of fig jam is a wonderful idea.
Your mom's photo is so sweet. My son calls me "Mutti" and I just love the term.
Dass schmeck gut!! Danke Mutti!! I am loving all the products you are buying from King Arthur. I will be placing an order this fall.