~ adapted from Food & Wine ~
Make Pâte Brisée– In a food processor, combine 1 1/2 cups flour, 1 1/2 sticks chunked cold unsalted butter, and 1/4 teaspoon salt– do not over-process; butter should still be very visible throughout the entire process. Through feed tube, add 1/3 cup ice water while processing, again, each cycle 5 seconds duration. It should be in pieces.
Form into a ball onto a floured parchment surface. Roll into a 16-by-18-inch oval, into a 1/16 to 1/8-inch thickness. Transfer sheet of rolled dough onto a large baking sheet; refrigerate 20 minutes.
Preheat oven to 400°.
Grind almonds for 3 tablespoons.
Add and mix into 1/4 cup sugar
and 3 tablespoons flour. Cover rolled dough with mixture, leaving a 2-inch border of crust left uncovered.
Choose any plum, but 3 types are nice at once.
Cut into 1/2-inch wedges for 2 1/2 pounds.
Arrange plums over dough. Cube 3 tablespoons unsalted butter and scatter 1/3 cup sugar.
Fold over the edges and sprinkle with sugar around the crust. Bake approximately 1 hour. Immediately out of the oven, brush 1/2 cup fruit preserves over the top– raspberry, apricot or plum… Cool to serve at room temperature.
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