This tasty, crisp galette owes its success to two secrets: rolling the dough properly and baking long enough to brown the crust throughout. The dough comes from a recipe in Jacques Pepin's book, The Art of Cooking. We use it for all sorts of tarts — from apple to peach and rhubarb. When using rise and juicy fruit, the ground almond flour mixture is essential to absorb any excess moisture.
Makes 1 galette
For the crust:
8 ounces (about 1 1/2 cups) all purpose flour
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, cold cut into several pieces
1/3 cup ice water
For the filled tarte:
2 tablespoons all purpose flour
2 tablespoons finely ground almonds
2 tablespoons sugar
2 to 3 pounds of fresh-pitted plums
2 to 3 tablespoons sugar for glaze
3 tablespoons butter
1.Preheat oven to 400 degrees F. Line a 12' x 18' baking sheet with wax or parchment paper.
2.Place the flour, salt and butter in the bowl of a food processor fitted with the steel cutting blade. Process for 5 to 8 seconds until butter is cut into somewhat smaller lumps. Do not over mix. Add the water and process 5 seconds until flour is moistened. Dump mixture into a bowl and gather up dough into a ball. Knead gently if necessary just to bind the ingredients. Wrap dough in plastic and refrigerate at least 30 minutes before using.
3.On a lightly floured surface, roll the dough into an oval shape about 18 inches by 12 inches, roughly the size of a half baking sheet. Fold the dough in quarters and transfer to the parchment lined baking sheet. (You may alternatively roll the dough on the wax or parchment paper then place it on the baking sheet.)
4.Combine the 2 tablespoons flour, ground almonds and sugar and sprinkle over the surface of the dough. Arrange the plums, cut side down, in concentric circles in one layer on the dough leaving a 2-inch boarder. Fold the edge of the dough over to form the crust edge. Sprinkle the surface of the dough and plums with the remaining sugar and dot with slices of butter.
5.Place on a center shelf in the oven and bake for 50 minutes to one hour until the crust is a deep brown. Cool on a wire rack and serve while still warm with whipped cream or your favorite ice cream.
Source: Priscilla, Chester, Connecticut
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