Summer Blackberry Plum Galette with Earl Grey Cream (Gluten Free)

Nothing screams summer quite like the bounty of fresh fruit.

Every weekend I escape the studio for the Portland farmer’s market and this time of year it’s a total dream! Every stand boasts piles of fruit, every variety you can think of, freshly picked, many organic, and ready for however you want to eat it – whether snacking on the ride home (cause how can you help it!) or once you get there, to make this recipe for Summer blackberry plum galette with earl grey cream!

I love the combination of plums and blackberries in this galette. It’s perfectly sweet and the flavors are just remarkable with the fruit being so freshly picked. A slice of this with a drizzle of earl grey cream and a glass of rose’ made for a perfect weekend evening!

If for some reason you haven’t ever made a galette before, get ready.

They are beautiful and naturally rustic in presentation, so really there’s no way to mess up. I love that in the kitchen – wild and free – a space where you can slow down and just savor life and the beauty of it all for a moment.

5 from 2 votes

Summer Blackberry Plum Galette with Earl Grey Cream (Gluten Free)

A slice of this Summer blackberry plum galette with a drizzle of earl grey cream and a glass of rose’ makes for a perfect evening with friends!
Servings: 8 slices



  • 130 g 1 cup almond flour

  • 322 g 2 ¼ cups gluten free flour blend

  • 2 tablespoons coconut sugar

  • 3/4 teaspoon sea salt

  • 230 g 1 cup or 2 sticks chilled butter, cut into pieces

Egg wash

  • 1 egg

  • 1 tablespoon milk

  • 1 tablespoon turbinado sugar


  • 325 g 1 ¾ cup blackberries

  • 340 g 7 medium sized plums, pitted, sliced
  • 1 tablespoon arrowroot flour
  • 1 ½ teaspoons lemon juice fresh squeezed
  • 55 g ⅓ cup coconut sugar

Earl Grey Cream

  • 167 g ¾ cup heavy cream
  • cup whole-milk vanilla yogurt
  • 2 Earl Grey tea bags or any black variety

  • 1 tablespoon pure maple syrup


  • Prepare dough
  • In a food processor, add flour, sugar, and salt. Pulse just to combine.
  • Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
  • Slowly add 2-4 tablespoons ice water, pulsing lightly. *Add water slowly, and only enough until you see the dough come together.
  • Gently pat dough into a 1” thick disk. Wrap in plastic and chill at least 45 minutes. (Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.)
  • Allow to warm at room temperature just for a few minutes so it’s moldable to roll. *Amount of time to warm will depend on the temperature in your house. It’s important that the butter stays cold!
  • On a lightly floured surface, roll dough into a wide circle, approximately 10” and, about ½ “ thick. *Recommended to transfer to a layer of parchment paper soon after, and finish rolling there. You’ll have a bit extra dough- make something delicious with it!
  • Prepare filling
  • Preheat oven to 350°
  • Rinse all fruit
  • Add all 5 ingredients to medium bowl
  • Stir gently, let sit 10-15 minutes
  • Prepare egg wash
  • In a small bowl, whisk egg and milk
  • Prepare earl grey cream
  • Bring cream to a simmer in a small saucepan over medium heat, whisking as it warms to prevent scalding.
  • Cut open tea bags (you’ll add the tea loose into the cream)
  • Remove cream from heat and stir in tea. Let steep 4-5 minutes
  • Strain through a fine-mesh sieve into a medium bowl. Let cool to room temperature
  • Whisk in yogurt and maple syrup
  • Store leftovers in airtight container in the fridge for up to about 1 week
  • Prepare tart
  • Place parchment paper directly on a 13x9 baking sheet
  • Stir filling lightly
  • Mound filling in center of dough, leaving a 2-4" border
  • Using a spatula, carefully, section by section, fold edges over, overlapping slightly
  • Brush dough with egg wash and sprinkle with sugar
  • Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes
  • Let cool slightly before serving. Drizzle cream on each slice just before serving. Store leftovers tightly wrapped at room temperature

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