A fresh-baked fruit galette is proof that you don’t need specialty equipment—or even a pie plate—to successfully bake a beautiful dessert from scratch. Here, sliced plums are arranged on an irregular round base of pâte brisée (ground almonds are sprinkled over the crust first). The dough is then simply folded over the filling to make a rough border. There’s no crimping or embellishment required; the unfinished edge is a big part of the appeal.

　　

Ingredients

serves 8

　　2 tablespoons all-purpose flour, plus more for dusting

　　Pâte Brisée (page 322; do not divide into 2 disks)

　　1/4 cup whole raw almonds, toasted (see page 343)

　　1/4 cup plus 1 tablespoon sugar

　　5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep sliced halves together)

　　1 to 2 tablespoons heavy cream, for brushing

　　

Step 1

Preheat oven to 350°F. On a lightly floured piece of parchment, roll out dough into an approximate 16-inch oval, 1/4 inch thick. Transfer dough (on parchment) to a large baking sheet.

　　

Step 2

Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.

　　

Step 3

Brush dough with cream; sprinkle galette evenly with remaining 2 tablespoons sugar. Bake until crust is deep golden, and plums are juicy and bubbling, about 70 minutes. Transfer to a wire rack, and let cool completely.

　　Martha Stewart's New Pies and Tarts