There is nothing like the sight of late-summer fruit piled high at the farmstand to inspire one to bake. For this French free-form tart, known as a galette, the plums are arranged over a layer of ground walnuts, sugar and flour, which absorbs the delicious plummy juices and helps keep the pastry crust crisp. Serve with Vanilla Cream or reduced-fat vanilla ice cream.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1994

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Recipe Summary

total:
2 hrs
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Essential EatingWell Pie Pastry; refrigerate as directed.

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  • Position oven rack at the lowest level; preheat to 425 degrees F. Coat a baking sheet with cooking spray.

  • On a lightly floured surface, roll the dough into a rough circle, about 14 inches in diameter and slightly less than 1/4 inch thick. Drape the dough over the rolling pin and transfer it to the prepared baking sheet. Cover and refrigerate while you prepare the filling.

  • Spread nuts in a small baking dish and bake until fragrant, about 5 minutes. Let cool.

  • Meanwhile, quarter plums, discarding pits. Place flour, 1/4 cup sugar and the toasted nuts in a food processor or blender; process until the nuts are finely ground.

  • Spread the nut mixture over the crust, leaving a 1 1/2-inch border around the edge. Arrange plums on their sides in concentric circles over the nut mixture. Sprinkle with the remaining 1/4 cup sugar. Fold the crust border over the plums, pleating as necessary. Brush milk over the rim and sprinkle with 1 teaspoon sugar.

  • Bake the tart for 15 minutes, reduce heat to 375 degrees F and bake for 30 to 40 minutes longer, or until the crust is golden and the juices are bubbling. With a long metal spatula, slide the tart onto a serving platter and let cool. Before serving, heat jam (or jelly) over low heat until melted, then brush over the plums.

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Nutrition Facts

250 calories; protein 3.8g 8% DV; carbohydrates 41.2g 13% DV; exchange other carbs 2.5; dietary fiber 2.4g 10% DV; sugars 22.4g; fat 8.9g 14% DV; saturated fat 3.4g 17% DV; cholesterol 30.7mg 10% DV; vitamin a iu 369.9IU 7% DV; vitamin c 3.2mg 5% DV; folate 6mcg 2% DV; calcium 8.6mg 1% DV; iron 0.7mg 4% DV; magnesium 5.5mg 2% DV; potassium 148.7mg 4% DV; sodium 61.8mg 3% DV; thiamin 0.1mg 6% DV.