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. Source: EatingWell Magazine, September/October 1994

EatingWell Test Kitchen


Ingredient Checklist


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

  • 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.

Nutrition Facts

250 calories; 8.9 g total fat; 3.4 g saturated fat; 31 mg cholesterol; 62 mg sodium. 149 mg potassium; 41.2 g carbohydrates; 2.4 g fiber; 22 g sugar; 3.8 g protein; 370 IU vitamin a iu; 3 mg vitamin c; 6 mcg folate; 9 mg calcium; 1 mg iron; 6 mg magnesium;