Plum Galette by Jacques Pépin
We are celebrating Pie day the French way today by making tartes or "galettes" in this case.
Here is a wonderful recipe that can be used with any firm fleshed fruit (not berries). We add a tbsp full of Grand Mariner to the filling/glaze when we make it which really brings out the flavor. You can also use pre-made crusts if you are in a hurry.
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