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Bavarian Style Plum Galette

From your share:
1 pound Italian Prunes (or Stanley plums)

From your kitchen:
Single Pie Crust
1/4 cup sugar
2 teaspoons  cinnamon
3 Tbsp  tapioca or fruit filling thickener of your own choice
add  fig jam (or apricot jam)
2  pats butter, cut into small cubes
1  egg with a little water, well beaten for an egg wash
Sprinkle Turbinado or regular sugar

This tart has a layer of fig jam and with a generous sprinkling of cinnamon sugar. This is super fast to make, and such a special treat.

You will need one pie crust.  Place crust on a piece of parchment paper cut the plums in half and remove the pit and then slice into bite sized pieces

In a bowl add 1/4 c sugar to the plums and the cinnamon.  Allow the plums to sit for a bit and then taste for sweetness. 

Add the tapioca and a couple of tablespoons of jam.  Mix.

Pour fruit mixture into the middle of the crust, dot with butter and fold in the edges of crust to cover the fruit for a free form tart.

Brush with egg wash and Sprinkle with sugar. Lift the parchment onto a baking sheet

Bake at 400 for 15 minutes.  Lower the heat to 350 for 20 minutes.  Fruit should bubble and crust should be golden.


Adapted from:





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Chester, NJ 07930

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