1½ cups sugar plums (or 2 regular plums), pitted and cut into chunks
1 Tbsp. heavy cream
1 Tbsp. Sugar in the raw
Instructions
To make the crust, combine the flour, salt and sugar in a food processor. Add the butter and pulse until crumbly. Drizzle the water over and process to combine. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 40 minutes to an hour.
Preheat oven to 350F. Toast the almonds. Pulse the almonds, 2 tablespoons of sugar and 2 tablespoons of flour in a food processor.
On a large piece of parchment, roll the dough to a 16-in circle. Sprinkle almond mixture over the dough.
In a large bowl, toss the peaches and plums together. Pile the fruit on the dough, leaving a 2-inch border. Fold the dough over the fruit. Refrigerate 15 minutes.
Brush the dough with the heavy cream and sprinkle with sugar in the raw.
Bake until crust is golden brown, about 1 hour.
Serve with whipped cream or vanilla ice cream.
Recipe by white plate blank slate at https://whiteplateblankslate.com/plum-peach-galette/