MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Plum Galette
Categories: Pastry, Fruits, Nuts
Yield: 6 servings

MMMMM---------------------------PASTRY--------------------------------
2 c A-P flour
1 ts Sugar
1/4 ts Kosher salt
12 tb (6 oz.) cold unsalted
- butter; in 1/2" pieces,
- divided

MMMMM--------------------------GALETTE-------------------------------
1 tb A-P flour
1 tb Ground almonds
1/4 c Sugar; divided, more for
- sprinkling
1 1/4 lb Ripe plums; unpeeled, halved
- pitted, in 1/3" slices
1 tb Unsalted butter; melted
2 tb Plum jam; warmed (opt)

MAKE THE DOUGH: In a large bowl, add the flour, sugar,
and salt; stir to combine. Add half the cold butter and
use your fingertips to work it into the dry ingredients,
pinching the butter pieces until the mixture has the
texture of coarse oatmeal. Add the remaining cold butter
and quickly work it into the dough until the biggest
clumps of dough are the size of large lima beans.
Dribble about 1/2 cup ice water into the dough, a little
at a time, tossing and mixing between additions. (Don’t
try to dampen all of the dough evenly. It should look
rather ropy and rough.) Stop adding water when there are
still a few bits of dry flour remaining in the bottom of
the bowl. Divide the dough into 2 equal pieces and
flatten each into a 1" thick disk. Wrap each disk
tightly with plastic and refrigerate for at least 2
hours or up to 3 days.

MAKE THE GALETTE: Place a rack in the lower third of the
oven and set @ 400ºF/205ºC.

Lightly flour a large sheet of parchment paper and a
rolling pin. Retrieve and unwrap 1 disk of dough
(reserve the remaining disk for another use) on the
prepared parchment. Roll the dough out to an even
14" round. In a large bowl, combine the flour, almonds,
and 2 tablespoons sugar. Sprinkle the mixture evenly
over the dough, leaving a 2-inch border. Arrange the
plums over the filling in barely touching concentric
circles, again leaving the 2-inch border. Sprinkle the
plums evenly with 2-3 tablespoons sugar, depending on
the sweetness of the fruit. Trim away most of the 2"
border, leaving about 1/2" of dough. Fold the exposed
border over on itself, crimping to make a narrow rim
around the plums. Brush the rim generously with the
melted butter, and sprinkle lightly with more sugar. Use
the parchment to carefully slide the galette onto a
large rimmed baking sheet. Freeze until the outer rim of
dough is firm to the touch, about 10 minutes.

Bake until the plums are tender, the juices are
thickened and bubbly, and the crust is well-browned and
caramelized at the edges, 40-45 minutes. Let cool on the
baking sheet for 20 minutes. Using a thin offset
spatula, loosen the galette from the parchment and
carefully slide onto a cake stand or large flat plate.
Glaze with jam, if desired, and serve warm.

RECIPE FROM: https://www.saveur.com

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