Photo of Plum & Almond Galette by WW

Plum & Almond Galette

7 - 8
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
The edges of the dough are simply folded over the fruit to form the rustic crust of this easy but elegant dessert. Juicy, tart plums cook down into a syrupy filling, which is complemented by a crunchy topping of almonds tossed with a bit of sugar.


Refrigerated pie crust, unprepared

1 crust(s)


½ cup(s), sliced, sliced, divided

All-purpose flour

1 Tbsp


2 Tbsp


2 tsp


4 item(s), medium, ripe, thinly sliced (about 1½ cups)

Almond extract

¼ tsp

Powdered sugar (confectioner's)

½ tsp


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Unroll the piecrust on the center of the prepared pan.
  2. Finely chop ¼ cup almonds and transfer to a medium bowl. Add the flour and 2 tbsp granulated sugar and toss to combine. Sprinkle the chopped almonds across the center of the piecrust, leaving a 1½-inch border.
  3. In the same bowl, toss the plums with the almond extract. Arrange the plums on top of the chopped almonds. Fold the border of dough over the plums, overlapping as needed, to create the edges of the crust. Sprinkle the remaining 2 tsp granulated sugar and ¼ cup almonds on top of the plums.
  4. Bake the galette until the filling is bubbly and the crust is well browned, 40 to 45 minutes. Let cool on the pan for 10 minutes. Serve warm, or transfer the galette to a wire rack to cool completely. Using a fine-mesh sieve, sift the powdered sugar (if using) on top before cutting and serving.
  5. Serving size: ⅛ of galette