How to Make Fresh Plum Raspberry Galettes at Home

Fresh Plum Raspberry Galettes are a beautiful celebration of seasonal fruit wrapped in a rustic, free-form pastry. Unlike traditional pies, galettes are intentionally simple in shape, allowing their natural charm to shine through. Juicy plums and vibrant raspberries come together to create a perfect balance of sweetness and tartness, while their rich colors make the dessert visually stunning. The fruit is gently tossed with sugar and a touch of cornstarch to thicken the juices as it bakes, ensuring a luscious filling that doesn’t overwhelm the crust. The pastry, typically made with butter for a flaky texture, is rolled out, filled in the center, and folded loosely over the fruit, leaving the middle exposed for a rustic look.

What makes Fresh Plum Raspberry Galettes especially appealing is their simplicity and versatility. They require minimal preparation compared to a traditional pie, yet deliver equally impressive flavor and presentation. Served warm from the oven, the bubbling fruit and golden crust create an irresistible aroma that fills the kitchen. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the tart-sweet fruit combination. Whether enjoyed as a summer dessert, a brunch centerpiece, or an afternoon treat with coffee, these galettes highlight the natural beauty of fresh ingredients. 

Fresh Plum Raspberry Galettes Recipe by Best Ever Desserts

Ingredients: serve 8
4 ripe medium plums (1 ¼ pounds), halved, pitted, and cut into 1 inch thick wedges
1 (6 ounce) container raspberries
½ cup + 1 tablespoon sugar
1 teaspoon fresh lemon juice
Pinch salt
Pastry dough for single crust(search)
1 ½ tablespoons sliced almonds


Procedures:
Preheat the oven to 425oF. line a large baking sheet with foil; spray with nonstick spray.

To make the filling, combine the plums, raspberries, 1/3 cup of the sugar, the lemon juice, and salt in a medium bowl; set aside.

Divide the dough into 4 equal pieces and shape each piece into a disk. On a lightly floured surface, roll out each disk of dough to a 6 inch round. Place the rounds on the baking sheet. Mound one fourth of the filling on each round, leaving a 2 inch border. Fold the rim of dough over the filling, pleating it as you go around.

Sprinkle the fruit filling with remaining 1 tablespoon of sugar and the almonds. Bake until the plums are tender and the crust is golden, about 30 minutes. Let cool on a rack; cut each galette in half. End.