Any Fruit Galette

Directions

1Preheat oven to 425° F. In a medium bowl, toss plums with lemon juice, sugar, cornstarch, and a pinch salt. Set aside.

2Roll out dough to a 10” - 12″ round on a lightly floured work surface. Carefully transfer to a 9″ - or 10″ springform pan or removable bottom tart pan, gently center dough, and press against edge and bottom of the pan, lifting up from the outside edge of the dough and allowing the dough to slump back down into the pan. (You can also do this free-form: Transfer dough to a parchment paper-lined rimmed baking sheet.)

3Arrange the fruit and any accumulated juices in an even layer on top of the dough, extending to edge of the pan (if making a free-form galette, leave a 2″ border). Working your way around the circumference, use fingertips to fold the edge of dough over plums (all but the outermost ring of fruit will remain uncovered). Brush dough with egg and sprinkle dough and surface of the fruit with sugar.

4Bake until galette dough is dark golden brown and crisp, plums are very tender and slightly shriveled, and juices are bubbling and thick, about 1 hour. Let galette cool before serving.

Note

1The galette can be baked 1 day in advance. Wrap loosely in plastic wrap and store at room temperature; revive in a 350° F oven.