Plum Galette

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 1/3 cup ice water
• 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
• 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy

Steps

1. Process the flour, butter, and salt in a food processor for 5 seconds, leaving the butter in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together, with the butter still visible.
2. Take the dough out of the processor and gather into a ball. If the kitchen is warm, wrap and refrigerate for 30 minutes. Roll on a lightly floured surface or a sheet of parchment into a 16-by-18-inch oval 1/16- to 1/8-inch thick. Drape over the rolling pin and transfer to a large, heavy baking sheet. Chill until firm, about 20 minutes, and preheat the oven to 400°F.
3. Combine 1/4 cup sugar with the ground almonds and flour in a small bowl. Spread evenly over the dough to within 2 inches of the edge. Arrange the plum wedges over it and dot with butter. Sprinkle the fruit with all but 1 teaspoon of the remaining 1/3 cup sugar. Fold the dough edge up over the plums to make a 2-inch border. If the dough is cold and firm, wait a few minutes until it softens so it will not crack. Sprinkle the border with the reserved 1 teaspoon sugar.
4. Bake in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If juices have leaked onto the baking sheet, loosen the galette from it by sliding a knife underneath. Brush the preserves evenly over the hot fruit, and over some of the crust too if desired. Cool to room temperature before serving, with optional ice cream on top.