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for the pastry:
1 1/2 cups unbleached all-purpose flour
1 1/2 sticks cold, unsalted butter, cut into 1/2 inch pieces
1/4 teaspoon salt
5 tablespoons ice water
for the filling:
1/2 cup sugar, divided
3 tablespoons ground almonds
3 tablespoons unbleached, all-purpose flour
2 pounds large plums, halved, pitted and cut into 1/2 inch wedges.
(Use 2 1/2 pounds of plums if you prefer a thicker Galette with the plums piled high)
3 tablespoons unsalted butter, cut into small pieces
1/3 cup good quality plum, apricot or raspberry preserves, strained if chunky or seedy
1 tablespoon turbinado or coarse sugar for sprinkling on the crust
To make the crust put 1 1/2 cups flour, 1 1/2 sticks butter, and 1/4 teaspoon salt into the bowl of a food processor. Pulse for 5 seconds. Be careful not to over process. The butter should still be in chunks. Add the ice cold water and pulse 5 more seconds or until the dough comes together. Gather the dough into a disc. Place on a lightly floured surface and roll out into a 16 (+-) circle. The dough should be about 1/8 inch thick. Fold the dough in half and then in half again. Transfer to a large baking sheet lined with parchment paper. Unfold the dough and chill until firm, about 20 minutes.
Preheat oven to 400 degrees.
In a small mixing bowl combine 1/4 cup of the sugar with the ground almonds and 3 tablespoons of flour. Spread the almond mixture over the dough leaving a 2 inch border. Arrange the sliced plus on top and dot with 3 tablespoons of butter. Sprinkle the fruit with the remaining 1/4 cup sugar. Fold the edge of the dough up over the plums to create a border. Sprinkle the border with 1 tablespoon of turbinado or coarse sugar.
Bake the Galette on the middle rack for about 1 hour, or until the fruit is very soft and the crust is golden brown. Remove from the oven and brush the hot fruit with the preserves. Allow the Galette to cool to room temperature and serve.
(adapted from Food & Wine)