Little Plum Galettes

Pleating the edges of a crust over the filling will give a fruit tart or pie a pretty, rustic look. Make sure there is a border of dough hanging over the edge of the pan of at least 1 to 2 inches. One inch is enough for these small galettes. Using both hands, lift the edge of the dough up and over the fruit and then fold it underneath itself every inch or two until the entire edge is a series of loose folds. Work quickly so your fingers do not melt the butter in the dough, which will produce a tough crust.
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