Apple & Plum Galette Recipe | Abel & Cole

Apple & Plum Galette

Cooking time
Serves4-6 people
Apple & Plum Galette

A rustic French apple and plum pie, fragrantly spiced with cinnamon and delicious served warm from the oven with a spoonful of crème fraîche.


  • 225g plain flour, plus extra for dusting
  • 125g unsalted butter, chilled, plus extra for greasing
  • 4-5 tbsp whole milk
  • 1 orange
  • 1 tsp ground cinnamon
  • 2½ tbsp demerara sugar
  • 1 tbsp cornflour
  • 3 apples
  • 300g plums

Prep: 25 mins + chilling | Cook: 30-40 mins

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1. Sift the flour into a mixing bowl. Add a pinch of salt and whisk to combine. Dice the butter and add to the bowl. Use your fingertips to rub the butter into the flour till you have a sandy mixture. If you have a food processor you can use that to combine the flour and butter. Add 1 tbsp milk to the bowl and stir with a fork to start to bring the pastry together. Add another 1 tbsp milk and stir. This may be enough to bring it together. If not, add a little more milk and stir till you have a dough. Turn the pastry out of the bowl. Gently knead to form a round. Wrap in beeswax paper and chill for 1 hour or overnight.
2. Take the pastry out of the fridge 15 mins before you want to roll it out. Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease a large baking tray with a little butter. Dust your work surface with flour. Pat the pastry into a round shape, then roll it out into a large, thin circle (it doesn't need to be too perfect). Roll the pastry around your rolling pin then unroll onto the tray. Set aside.
3. Finely grate the zest from the orange into a mixing bowl. Stir in the cinnamon, caster sugar and cornflour. Core and thickly slice the apples, then add them to the bowl. Halve, stone and slice the plums into wedges. Add to the apples and gently toss everything together.
4. Heap the fruit up in the middle of the pastry circle. Fold the sides of the pastry up to cover most of the filling, but leave a largish hole in the centre with some fruit peeking out.
5. Brush the pastry with 2 tbsp milk and sprinkle over the last of the sugar. Bake for 30-40 mins till the pastry is golden brown. The fruit juices will soften the pastry if it’s left to sit, so serve straight away with cream or custard.
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