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Plum-almond galette

Time 1 hour 20 minutes
Yields Serves 6
Plum-almond galette
(Kirk McKoy / Los Angeles Times)

Dough

1

Grind the flour, almonds, sugar and salt in a food processor until the almonds are fine. Add the butter pieces and pulse until the mixture is the texture of coarse crumbs. Sprinkle 2 tablespoons of ice water over the dry ingredients and pulse 4 or 5 times. If the mixture begins to come together, stop now. Otherwise, keep sprinkling the ice water, 1 teaspoon at a time, and pulsing until a dough begins to form.

2

Remove the dough from the food processor and quickly and lightly knead on a floured work surface into a solid mass. Press into a disk, wrap in plastic wrap and refrigerate at least 30 minutes.

Assembly

1

Combine the plums and the sugar in a work bowl and toss well to mix. Set aside at room temperature until the dough is chilled.

2

Heat the oven to 400 degrees. Remove the dough from the refrigerator and roll it out into a rough circle about 1/4 inch thick. Transfer to a baking sheet.

3

Drain any accumulated liquid from the plums. Spoon the plums into the center of the dough. Fold the outside 2 inches of the dough circle toward the center to make a hexagon, leaving the inner 4 or 5 inches of plums uncovered. Scatter the almonds across the plums, then scatter the coarse sugar over the plums and the pastry.

4

Bake until the pastry has browned and the plums are cooked through, about 30 minutes.

Galettes are carefree tarts. They are homey and casual and open to all kinds of improvisation. Because the plums are so much on display here, their sweetness is critical. Taste them and adjust the amount of sugar accordingly. They should be tart, but not bitingly so. If the fruit is extra ripe and juicy (not likely in June), scatter a couple of tablespoons of ground almonds between the crust and the fruit to absorb the moisture.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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