plum galette

the goods:

2 and 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 tablespoons plus 1 teaspoon sugar
1 teaspoon salt
1/2 cup ice water
1/4 cup almonds toasted
5 to 6 plums, halved, pitted, and 1/4 inch thick (keep slices together)
1 to 2 tablespoons heavy cream



In a food processor, combine 2 and 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal.



Sprinkle with 1/4 cup ice water. Pulse until dough holds together (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix.



Remove dough from processor and shape into a disc; wrap in plastic and refrigerate 1 hour.



Meanwhile, wipe out food processor and add almonds, 3 tablespoons sugar and 2 tablespoons flour; pulse until ground to a coarse meal.



Preheat oven to 350 degrees. On a floured work surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet.



Sprinkle almond mixture over dough. With a spatula, transfer plums to dough; pressing lightly to fan out, leaving a 2-inch border.



Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar.



Bake until crust is golden and underside is cooked through, about 70 minutes.