Plum Galette Recipe | Embracing the AW24 colour of the season

Published on 06 September 2024

Embracing Plum: From Wardrobe to Plate

As the gentle whispers of autumn begin to rustle through the air, we find ourselves drawn to the rich, inviting hues of the season, with plum leading the charge. This season at Fable England, we've infused our new Floral Engravings collection with this sumptuous shade, reflecting the depth and warmth that these cooler months bring. But it's not just our wardrobes that are getting a taste of plum—we're bringing it to our plates, too, with a delightful plum tart recipe that's as stylish as it is satisfying.

Plum isn't just a colour; it's a statement. As we transition from summer to autumn, pairing plum accessories with monochromatic looks creates styles that are effortlessly chic and strikingly bold. The deep, rich tones of plum accessories add a layer of sophistication, style alongside contrasting colours like mustard, teal, or burnt orange, to draw from a broader autumnal palette to create vibrant and eye-catching combinations.

Plum Galette Recipe

A galette is a wonderfully rustic, free-form tart that offers the perfect balance between simplicity and elegance. This plum galette, brimming with the fresh, juicy flavours of the season, is an ideal dessert for casual gatherings or a cosy autumn evening.

Preparation time: 20 minutes + chilling
Cooking time: 45 minutes + resting
Total time: 65 minutes + chilling and resting
Serves: 6 - 8

Ingredients

250g plain flour, plus extra for dusting
2 tbsp caster sugar
Pinch of salt
175g cold butter, cubed
1 egg yolk

For the filling

900g plums
3 tbsp ground almonds
50g caster sugar, plus an extra 3 tbsp for sprinkling
2 tbsp redcurrant or plum jelly

Method

In a mixing bowl, combine flour, sugar, and salt. Rub half the butter into the flour until the mixture resembles breadcrumbs. Incorporate the remaining butter, leaving larger pea-sized chunks. Gradually add cold water (about 2-3 tbsp), just enough to form a dough. Shape into a disc, wrap in clingfilm, and refrigerate for at least 2 hours.
On a floured parchment paper, roll the dough into a 28-30cm circle. Trim any excess pastry. Chill on a baking sheet until firm.
Preheat the oven to 240°C (gas mark 9). Place a baking sheet inside to heat. Slice the plums into halves.
Remove the pastry from the fridge. Sprinkle with ground almonds and sugar, leaving a 5cm border. Layer the plum slices in concentric circles. Sprinkle with additional sugar. Fold the pastry edges over the plums, crimping at overlaps. Chill the tart for 20 minutes.
Brush the egg yolk over the pastry edges. Sprinkle with sugar. Transfer the tart on its parchment to the preheated baking sheet; bake for 15 minutes. Reduce heat to 180°C (gas mark 4) and continue baking for 30 minutes until golden.
Warm the jelly with water until melted. Brush over the plums. Let the tart cool for 20 minutes before serving with cream or crème fraîche.