2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold, unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water as needed
1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2 1/2 pounds large plums--halved, pitted and cut into 1/2-inch wedges
3 tablespoons unsalted butter, cut into small bits
Making the Pastry:
Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft.
To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.
Make the filling: In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange plum wedges on top and dot with the bits of butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edges of the dough up over the plums to creates a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon sugar.
Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Let the galette cool to room temperature before serving.
Makes 8 servings.
Date: July 31, 2003