Think of these charming desserts as individual rustic fruit pies. Pleating the edge of the crust over the filling give the galettes a pretty appearance. When pleating the dough, work quickly so your fingers don’t melt the butter in the dough, which will produce a tough crust.
Little Plum Galettes
Basic Pie Dough for a double-crust pie, divided into 2 disks
1⁄2 cup (4 oz./125 g) sugar, plus more for sprinkling
2 Tbs. cornstarch
1⁄4 tsp. ground cinnamon
1⁄8 tsp. salt
2 lb. (1 kg) plums, pitted and cut into small chunks (about 4 cups)
1 large egg beaten with 1 Tbs. heavy cream
Line 2 rimmed baking sheets with parchment paper.
On a lightly floured surface, roll out both dough disks into 12-inch (30-cm) rounds. Using a 6-inch (15-cm) cardboard circle and a small, sharp knife, cut out 3 or 4 rounds from each dough round. Press the scraps together and reroll to cut out more rounds. You should have a total of 8 rounds.
Place the dough rounds on the prepared baking sheets. Do not trim the edges of the dough.
In a small bowl, stir together the sugar, cornstarch, cinnamon, and salt. Place the plums in a large bowl, sprinkle with the sugar mixture, and toss to coat evenly.
Place about 1⁄2 cup (3 oz./90 g) of the plum mixture in the center of each dough round, leaving a 1-inch (2.5-cm) border all around. Fold the border up and over the filling of each tart, forming loose pleats all around the edges and leaving the centers open. Refrigerate the galettes on the baking sheets until the dough is firm, 15 to 20 minutes.
Meanwhile, place a rack in the lower third of the oven and preheat to 375°F (190°C). Lightly brush the top crust with the egg mixture (you will not use all of it). Sprinkle the crust with sugar. Bake the galettes until the crusts are golden and the juice around the plums has thickened, about 40 minutes. Let cool on the baking sheets on a wire rack for about 15 minutes before serving. Makes 8 galettes.