Transfer paper with dough on it to a large baking sheet. Roll it out into a large circle on the parchment, at least 12 inches across. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. If you prepare the dough with a food processor: Place the flour, sugar and salt in the food processor. For the crust: Cut the cold butter into half inch cubes. Place your pie crust on a large piece of parchment paper. To spread on the fruit filling once the tart is baked: cup plum or peach jam. Peach and Plum Galetteġ (9-inch or so) pie crust, homemade or store-boughtĪbout 1 ½ pounds, or 3 cups fruit (I used peaches and plums), thinly sliced

Apples would be a good choice for this time of year, a signal that fall is on its way, even if summer is still lingering. You can adapt the recipe below to work for just about any fruit. Stone fruit galettes are my favorite kind, a glorious mixture of sweet, tart and buttery. They ooze with the juices from the fruits, now jammy from the sugar and the time in the oven. Galettes are almost always messy looking, but gorgeous in their own way. The edges are folded up, always a little imperfectly, and the whole thing bakes for at least an hour, giving the fruits a chance to get nice and soft and the crust a chance to get golden and crisp. Fruits get mixed with sugar and a bit of flour, then heaped into the middle of a pie crust round. Galettes are basically low-key pies, desserts that don’t require much skill at all once you have bought or made a pie crust. Related: A galette is easier than, well, pie

Peach plum tart