For the Pate Brisee
- 3/4 cups all-purpose flour
- 6 tbsp sticks cold unsalted butter, cut into 1/2-inch pieces
- pinch salt
- 3 tbsp ice water
- 3 tbsp sugar, divided
- 2 tablespoons almonds or hazelnuts
- 1 1/2 tablespoons all-purpose flour
- 1 pound large plums—halved, pitted and cut into 1/4-inch wedges
- 1 1/2 tablespoons unsalted butter, cut into small bits
- 2 tbsp good-quality plum, apricot or raspberry preserves
Put the flour, butter and salt for the pate brisee in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough starts to come together; the butter should still be visible.
Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.
In a food processor, grind almonds with the flour and 1 tbsp of the sugar. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle 1 1/2 tbsp of the remaining sugar over the fruit. Fold the edge of the dough up over the plums to create 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 remaining 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. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.