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Dessert
Rustic Cardamom Plum Galette with Almond Crust
A free-form late-summer tart with jammy red plums, warm cardamom, and a tender almond-yogurt crust that needs only a brief freezer rest.
Directions
Make the quick almond pastry
Whisk the all-purpose flour, almond flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt in a wide bowl. Cut in the cold butter with a pastry blender or fingertips until most pieces are pea-size. Fold in the yogurt. Squeeze a handful; if it will not hold, add the ice water 1 teaspoon at a time.
Roll and briefly chill
Turn the shaggy dough onto a lightly floured sheet of parchment and press it together without kneading. Roll into a roughly 13-inch circle about 1/8 inch thick. Slide the parchment and dough onto a rimmed sheet pan and freeze for 15 minutes while you heat the oven to 400°F and prepare the plums.
Season the plum filling
In a large bowl, toss the plum wedges with 1/3 cup granulated sugar, cornstarch, cardamom, lemon zest, vanilla, and 1/8 teaspoon salt. Let stand for 5 minutes, then toss again so no dry cornstarch remains.
Fill and fold the galette
Leaving excess liquid in the bowl, mound the plums in the center of the chilled pastry, keeping a 2-inch border. Arrange a few wedges cut-side up. Fold the border over the fruit in loose pleats, patching any cracks with your fingers. Return the pan to the freezer for 5 minutes if the dough has become soft.
Finish the crust
Beat the egg with 1 tablespoon water. Brush the exposed pastry lightly with egg wash, then sprinkle with the sliced almonds, coarse sugar, and remaining 1 tablespoon granulated sugar. Keep the egg wash off the parchment so the crust releases cleanly.
Bake and cool
Bake at 400°F for 40 to 45 minutes, rotating the pan after 25 minutes, until the crust is deeply golden and the plum juices bubble thickly for at least 2 minutes near the center. Cool on the pan for 20 minutes before slicing so the cornstarch can set the juices.
Why this works
Why it worksCold yogurt hydrates the dough while its acidity and thickness limit gluten development, producing a tender crust without a long rest.
Why it worksLeaving loose plum juice in the mixing bowl prevents the center from becoming sodden while the measured cornstarch thickens what the fruit releases in the oven.
Why it worksDeep browning and visibly bubbling juices are more reliable doneness signals than a pale timer-only bake.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonStainless measuring scoopsA nested set keeps flour, cornmeal and sugar measurements consistent.See current options →
Compare on AmazonMixing bowlsUse separate bowls for fillings and pastry or cobbler topping.See current options →
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Swaps & notes
Easy swaps
- Replace up to half the plums with nectarines of similar ripeness and keep the total prepared fruit at 1 1/2 pounds.
- For a nut-free galette, replace the almond flour with 1/4 cup all-purpose flour and omit the sliced almonds.
- Use 1 teaspoon ground cinnamon instead of cardamom for a more familiar warm-spice profile.
Cook notes
- Choose plums that yield slightly at the shoulder but are firm enough to slice; very soft plums release too much liquid.
- A few cracks at the folded edge are fine. Pinch any opening that would let juice run directly onto the pan.
- The calorie and cost estimates are per one-eighth galette and exclude optional ice cream or whipped cream.
Storage
Keep the cooled galette loosely covered at room temperature for 1 day or refrigerate for up to 4 days. Reheat slices on a sheet pan at 325°F for 8 to 10 minutes to re-crisp the crust. Freeze fully cooled slices in an airtight container for up to 2 months and reheat from frozen at 325°F for 15 to 18 minutes.
Questions
Can I make the pastry ahead?
Yes. Form it into a disk, wrap tightly, and refrigerate for up to 2 days. Let it stand for 5 to 10 minutes only if it is too firm to roll, then continue with the 15-minute freezer step.
Why is my galette leaking?
A small amount of caramelized juice is normal. Heavy leaking usually means the fruit was overly ripe, loose juice was poured onto the dough, or a fold was left open. Use firm-ripe plums and patch obvious gaps before baking.
Can I bake this in a pie plate?
A rimmed sheet pan gives the bottom more direct heat and preserves the free-form shape. A metal pie plate works in a pinch, but the crust may need an extra 5 minutes to brown underneath.
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Rustic Cardamom Plum Galette with Almond Crust
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1. Make the quick almond pastryWhisk the all-purpose flour, almond flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt in a wide bowl. Cut in the cold butter with a pastry blender or fingertips until most pieces are pea-size. Fold in the yogurt. Squeeze a handful; if it will not hold, add the ice water 1 teaspoon at a time.
2. Roll and briefly chillTurn the shaggy dough onto a lightly floured sheet of parchment and press it together without kneading. Roll into a roughly 13-inch circle about 1/8 inch thick. Slide the parchment and dough onto a rimmed sheet pan and freeze for 15 minutes while you heat the oven to 400°F and prepare the plums.
3. Season the plum fillingIn a large bowl, toss the plum wedges with 1/3 cup granulated sugar, cornstarch, cardamom, lemon zest, vanilla, and 1/8 teaspoon salt. Let stand for 5 minutes, then toss again so no dry cornstarch remains.
4. Fill and fold the galetteLeaving excess liquid in the bowl, mound the plums in the center of the chilled pastry, keeping a 2-inch border. Arrange a few wedges cut-side up. Fold the border over the fruit in loose pleats, patching any cracks with your fingers. Return the pan to the freezer for 5 minutes if the dough has become soft.
5. Finish the crustBeat the egg with 1 tablespoon water. Brush the exposed pastry lightly with egg wash, then sprinkle with the sliced almonds, coarse sugar, and remaining 1 tablespoon granulated sugar. Keep the egg wash off the parchment so the crust releases cleanly.
6. Bake and coolBake at 400°F for 40 to 45 minutes, rotating the pan after 25 minutes, until the crust is deeply golden and the plum juices bubble thickly for at least 2 minutes near the center. Cool on the pan for 20 minutes before slicing so the cornstarch can set the juices.