Plum Galette

Directions

1. 1
   Preheat the oven to 425F, with a rack in the lower third.
2. 2
   On a lightly floured work surface, roll out the pate brisee to 1/8 inch thick.
3. 3
   Trim the edges to form a 16 x 18-inch rectangle, and transfer to a parchment-lined baking sheet.
4. 4
   In a small bowl, combine the flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover the middle of the dough, leaving a 3-inch border all around.
5. 5
   Arrange the plums in rows on top, slightly overlapping the slices and alternating the direction of each row.
6. 6
   Sprinkle the plums with granulated sugar.
7. 7
   Fold the dough to enclose the edges; brush the dough with egg wash. Chill 30 minutes in refrigerator.
8. 8
   Bake 10 minutes.
9. 9
   Reduce the oven heat to 400F; bake until the pastry is golden brown and the plums are softened, about 30 minutes.
10. 10
    Transfer to a wire rack; let cool to room temperature.
11. 11
    Heat the jam in a small saucepan over low heat, stirring until melted.
12. 12
    Let cool a few minutes; brush evenly over the plum slices.
13. 13
    Serve.
14. 14
    In the bowl of a food processor fitted with the metal blade, pulse the flour and salt.
15. 15
    Add the butter; pulse until the mixture resembles coarse meal, about 15 seconds.
16. 16
    With the machine running, add the water in a slow, steady stream; process until the dough just holds together.
17. 17
    Turn out onto a piece of plastic wrap, and flatten into a disk; wrap well.
18. 18
    Chill at least 1 hour in the refrigerator.