Plum Galette

Name: Plum Galette
Yield: serves 8
Ingredients: 2 tablespoons all-purpose flour, plus more for dusting; Pâte Brisée (page 322; do not divide into 2 disks); 1/4 cup whole raw almonds, toasted (see page 343); 1/4 cup plus 1 tablespoon sugar; 5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep sliced halves together); 1 to 2 tablespoons heavy cream, for brushing

January 24, 2012

A fresh-baked fruit galette is proof that you don’t need specialty equipment—or even a pie plate—to successfully bake a beautiful dessert from scratch. Here, sliced plums are arranged on an irregular round base of pâte brisée (ground almonds are sprinkled over the crust first). The dough is then simply folded over the filling to make a rough border. There’s no crimping or embellishment required; the unfinished edge is a big part of the appeal.

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