pluot galette

10 oz galette dough, rolled into a 14" circle
1 1/4 lbs ripe pluots (see note), unpeeled
1/4 c sugar, plus additional for sprinkling
1 T flour
1 T ground almonds
1 T butter, melted
(optional) 2 T plum jam

1. Preheat oven to 400 degrees.

2. Remove pre-rolled dough from the refrigerator or freezre and place on a buttered or parchment paper-lined backing sheet.

3. Cut the pluots in half and gently twist the halves to separate them. Remove the pits and cut the fruit into slices about 1/3" thick. You should have about 5 cups of sliced fruit.

4. Mix 2 T of the sugar with the flour and almonds, and sprinkle the mixture over the pastry, leaving a 2" border.

5. Arrange the fruit slices on the dough in barely touching concentric circles, leaving the 2" border. Sprinkle the fruit evenly with 2-3 T sugar, depending on the sweetness of the fruit.

6. Fold over the border into the middle of the pastry in a rough circle. Brush the rim generously with melted butter, and sprinkle with sugar.

7. Bake in the lower third of the over for 45-50 minutes until the fruit is tender and the crust is well browned and the edges slightly carmelized. Let the galette cool for 20 minutes.

8. (Optional) If you want to glaze the tart, brush it with a little gently heated plum jam. Serve the tart warm, with vanilla ice cream.

Serves 8.
Original Source: Alice Waters' "Chez Panisse Cafe Cookbook"

This galette is made to show-case pluots at the peak of their flavor -- ususally July and August. However, this dish also works with any other stone fruit that's in season, such as apricots, peaches, nectarines, and plums.