Martha Stewart's Plum Galette
2 1/2 tablespoons cups plus 2 all-purpose flour, plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 teaspoons tablespoons plus 1 sugar, plus more for sprinkling
1 teaspoon salt
1/4 cup ice water
1/4 cup almonds, toasted
6 to 7 plums, halved, pitted and sliced ¼ inch thick
2 tablespoons heavy cream
In a large bowl combine 2 1/2 cups flour, 1 teaspoon sugar and salt. Mix together then add butter. Using a pastry cutter cut in the butter until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Mix into the flour mixture until dough is crumbly but holds together when squeeze. If necessary, add 1 tablespoon of ice water at a time until you reach the right consistency. Shape dough into a disk, wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, in the bowl of a food processor add toasted almonds, 5 tablespoons sugar, and 2 tablespoons flour; pulse until ground unto a coarse meal.
Preheat oven to 350°F. On a floured surface roll out dough to 1/4-inch thickness. Transfer to a parchment lined baking sheet. (Meg note: I can’t tell you how important this step is. I forgot to do this and assembled my galette and then battled it trying to move it from the counter to the parchment lined baking sheet trying to keep it intact.) Sprinkle dough with almond mixture. Fan plums out onto dough, leaving a 2 inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.