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

     Title: Plum Galette
Categories: Pastry, Fruits, Nuts
     Yield: 8 servings

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     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 @ 400 F/205 C.

 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

 Uncle Dirty Dave's Archives

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