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Cardamom Plum Galette

Cardamom Plum Galette

Emma originally made this in a pie tin, so you can use a pie tin or shape it free form (as I did) on a parchment lined baking sheet.
Course Dessert
Cuisine American
Keyword Cardamom, Plum
Prep Time 30 minutes
Cook Time 35 minutes
Dough Chilling and Cooling 2 hours
Total Time 3 hours 5 minutes
Servings 3 people
Cost 5


Basic Pie Crust for One Crust Pie

  • 1 1/3 cups all-purpose flour (170 grams)
  • 1/4 teaspoon salt plus a pinch (only a pinch if using salted butter)
  • 1/8 teaspoon baking powder
  • 1 1/2 teaspoons sugar (optional)
  • 8 tablespoons unsalted butter, cold and cut into half inch chunks (114 grams)
  • 1 1/2 teaspoons vinegar
  • 1/4 cup ice water

Cardamom Plum Filling

  • 1 teaspoon all-purpose
  • 1 teaspoon sugar
  • 1/4 cup untoasted walnuts, chopped fine
  • 1 1/4 cups roughly chopped plums (180 grams after pitting, chopping, etc.)
  • 1/2 to 1 tablespoon honey (10-20 grams)
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • Crystallized ginger, as much as you like (optional but great!)
  • black pepper (optional)
  • Coarse Sugar for brushing along with some cream (optional)


  • To make the crust, mix together the flour, salt, baking powder and sugar. Put this mixture in the bowl of a food processor or a large mixing bowl.
  • Add half of the butter to the food processor and pulse until mixture is coarse. Add remaining butter and process until slightly less coarse and with more big (pea size) chunks of butter. If you are not using the processor, work it in with your fingers or a pastry cutter or grate it in with a flat grater (in which case you do not cut it into chunks).
  • Add the vinegar and pulse or just mix. Add 1/4 cup of the ice water and pulse processor or stir until mixture holds together when you pinch it. Dump it on a pastry mat and shape into a ball, then press down slightly to make a disk. Wrap in plastic and chill for at least an hour.
  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  • Roll pie dough into a 9 inch "circle". Place it on a sheet of parchment and keep the circle in the refrigerator until you are ready to assemble.
  • Combine the teaspoon of sugar with the flour and walnuts. Sprinkle the walnut mixture into the center of your dough circle, leaving a bare border of around 2 inches.
  • Toss the chopped plums with cardamom and cinnamon. Drizzle honey over the spiced fruit. At this point you can sprinkle on some crystallized ginger if you have it.
  • Fold the bare border of the dough up and over some of the fruit to contain it, leaving the middle open. the crust, sprinkle top with brown sugar (I did not do this) and whole, untoasted walnuts. Brush pastry w/ wash of your choice (I use heavy cream) and add sparkling sugar.
  • Bake on the rimmed baking sheet at 375 for the first 20 minutes, then dial back the heat to about 350 and continue baking for another 15 to 20 minutes.


For the honey, my daughter used 1 tablespoon and I used 1/2.  I liked it with 1/2, but if you want your dessert sweeter 1 full tablespoon is definitely not too much.