Plum Galette & Tart dough Pate Brisee JP

By mariannefeldman

JACQUES PÉPIN
http://www.foodandwine.com/recipes/plum-galette

Ingredients

• PATE BRISEE
• 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
• FILLING
• 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

Preparation

Step 1

PATE BRISEE
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
FILLING
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