These little galettes are so easy for kids to make and they get to have fun folding their galette dough in their very own way. We made these plum galettes in our Purple foods course. The plums get syrupy and sweet. These are delectable warm with a little vanilla ice cream.

The tricky part of this recipe is getting the plums sliced with the pit in the center. Make sure to have your child use a kid-safe knife, and instruct them on how to slice around the pit. Another option is to remove the pit before inviting your child into the kitchen. They they can have a nice, safe flat plum half to slice into small pieces (don’t worry too much how they are cut, let them have fun!).

Try some gold sanding sugar like we used in glass for a little added dazzle.

Mini Plum Galettes

Ingredients

4 store bought pie crusts 

½ lemon

2 ½ cups fresh plums

1 Tablespoon cornstarch

2 Tablespoons sugar

1 teaspoon vanilla extract

2 Tablespoons milk

course sanding sugar for topping

vanilla ice cream for serving

Instructions

1. Pull your pie dough out of your refrigerator and cut the package open to warm up. It needs about 15 minutes out of the fridge to be soft enough to unroll.
2. Prepare a large cutting board by dusting it lightly with flour. 
3. Line two baking sheets with parchment paper. 
4. Preheat your oven to 375℉. 
5. Slice your plums into bite sized pieces.
6. Squeeze your lemon half into a large mixing bowl. Pick out any seeds that sneak in. 
7. To your lemon juice bowl, add your plums, cornstarch, sugar, and vanilla. 
8. Stir together to combine. 
9. Roll out your pie crust on your floured cutting board.
10. Using a large biscuit cutter or cereal bowl, cut out circles in your dough. Place your dough circles on your prepared cookie sheet before filling. 
11. Add about ¼ cup of filling to each circle. You need about an inch of free dough around your filling. 
12. Fold your free dough up around your filling and press the folds together so that the dough stays up. You are making kind of a bowl shape with your dough to hold in your filling. 
13. Brush your dough with milk and sprinkle with sanding sugar. 
14. Bake galettes for 15-25 minutes depending on how big you made them. Once the dough looks nicely browned, they should be done. You can carefully use a spatula to peak at the underside of your galette to make sure your bottom isn’t soggy. If it doesn’t look nicely browned, put it back in for 5 more minutes and then check again.  

Notes: 

• Feel free to use homemade pie dough! Make a double batch of a 2 crust pie recipe
• We used plums in class, but feel free to use berries, peaches, or whatever you have on hand. Citrus does not work well in fruit pie.