A fruit tart is a beautiful last course that can be enjoyed solo or shared with company. This free-form plum galette is a splendid way to showcase the sweet-tart flavor of ripe plums and signals a move toward the fall table. Flaky pastry encases the fruit, and the juices caramelize as the tart bakes, fusing with creamy dollops of almond-spiked yogurt.
Adapted from Nigella Lawson
6 Tbsp flour
2 Tbsp cornmeal
1 Tbsp sugar
1/4 tsp salt
3 Tbsp cold unsalted butter
1 cup thinly sliced plums
3 Tbsp sugar, divided
2 Tbsp Greek yogurt
1/8 tsp almond extract
Whisk together flour, cornmeal, sugar, and salt in a medium bowl. Fill a glass measuring cup with 1/3 cup of cold water and place in the freezer to chill; also place butter in freezer to chill for 10 minutes. Once both are chilled, remove butter from the freezer and dice into 1/2-inch pieces. Sprinkle butter over flour mixture and use a pastry cutter to cut in evenly until the pieces are pea-sized.
Toss butter-four mixture with a fork while drizzling with 1 tablespoon of the chilled water. Add additional water 1 tablespoon at a time until dough comes together (I needed 3 tablespoons total). Form the dough into a flat disc, wrap with plastic, and let chill in the refrigerator for 1 hour before rolling out.
Preheat oven to 375°F and line a baking sheet with parchment paper. Place chilled dough on a well-floured board and use a lightly floured rolling pin to roll out into a rough circle, lifting and turning the pastry to prevent sticking. Transfer to baking sheet and arrange plum slices on top, leaving a 3-inch border. Sprinkle 1/2 tablespoon sugar over plum slices.
In a small bowl, mix together Greek yogurt with 2 tablespoons sugar and almond extract. Dollop yogurt mixture over the plum slices, then sprinkle remaining 1/2 tablespoon sugar over tart. Dampen edges of pastry with water and fold them over, pinching gently to form a rim. Bake for 22 to 25 minutes, or until pastry is cooked through. Store leftovers in an airtight container in the refrigerator up to 1 day and warm before serving.
Yield – 4 servings (serving size: 1 wedge)
Calories – 200
Carbs – 28