Rustic

I saw this tasty, beautiful-looking rustic free-form tart on Martha Stewart (did you know you can watch it online? I love catching up on the good stuff, and blowing past the segments that I don't care about, or that annoy me, like when Martha's "Marthaness" you know, gets to be too much.)

I immediately thought of baking apples instead of plums, and then the Everyday Food amazing-ista said she made an apple version over the weekend, which sealed the deal for me. I used a mix of types of apples, tart and sweet, and they were perfect right out of oven. Later that night, they were still good, though not as good at room temp and not warm, and the next morning, I had the last piece for breakfast, and then the apples were super rubbery- but the crust was still perfect- but straight out of oven, the apples were just warm, aromatic, sweet, baked apple goodness.

I'm absolutely making this with lots of variations of blueberries, cherries, raspberries, etc. at some point. I want to try every version of this tasty, fresh, quick and easy yet beautiful little tart. My family loved it, by the way. (And I love them.)

The almond base is fantastic- great subtle nuttiness. You will detect the nuttiness. And it did it's job perfectly- soaking up the juice from the fruit, so the bottom crust remained tender, flaky and perfect.

And the crust was amazing- a great, really perfect, flaky, buttery crust. And it baked just like it should.

Thanks, Everyday Food!
Plum Galette
Everyday Food

Serves 8
2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 tablespoons plus 1 teaspoon sugar
1 teaspoon salt
1/2 cup ice water
1/4 cup whole, skin-on almonds, toasted
5 to 6 plums, halved, pitted, and sliced inch thick (keep slices together)
1 to 2 tablespoons heavy cream

Directions
In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't over mix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.
Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.