Plum Galette

I got these lovely plums from my sister's friend when they went to Bakersfield to visit his family.  Plums flesh are very sweet when ripped, while their outer skin keeps the sour taste to the fruit itself.  This fruit will be delightful if made as a galette.  Enjoy!

Pate Brisee Dough
Ingredients:
2 1/2 Cup - All Purpose Flour
2 Stick (8oz) - Unsalted Butter, cold and cut into 1/4 inch cubes
1/2 tsp - Salt
1Tbsp - Sugar
1/4 to 1/2 Cup - Ice Cold Water


Procedure:

1. Combine all purpose flour, salt, and sugar until combined.  Pulse in butter until pea size, slowly add the ice water until combine, do not over mix.  (When you over mix, this will make the butter cream into the flour rather than having lumps to create the crust with a nicer flaky taste).  
2.  Round the dough into disc shape, wrap and refrigerate for at least 30 minutes before rolling the dough.

Plum Filling
Ingredients:
(8-10) - Small Plums, sliced into 8th
1/4 Cup - Brown Sugar
1/4 Cup - Granulated Sugar
1/8 Cup - Corn Starch

Sugar Crystals - for garnish, the galette edges

Procedure:
1.  Mix sliced plums with sugars and cornstarch and let sit for 20 minutes to macerate.
2.  Roll 2/3 of the pate brisee dough and cut out 6" rounds.
4.  Place plum filling on each dough, found the ends up, brush the top of edge with water and sprinkle sugar crystals.
5.  Bake at 400 degrees for 30 minutes and then reduced to 375 degree for 10 minutes.
6.  Serve warm with a scoop of Vanilla Ice-Cream, or enjoy as is.