Plum Galette

The amount of sugar needed depends on the tartness of the plums. If all you have are fairly ripe, and therefore fairly sweet, plums, use a little less sugar and add a little lemon juice.

Ingredients

1 recipe pate brisee pie crust
6-8 tart plums, pitted and sliced (about 1 1/4 pounds net)
1/4 cup raisins (preferably golden)
1/4 cup chopped pecans
Zest from one lemon
2 Tbsp flour
1/2 cup sugar

Method

1 In a medium sized bowl, gently toss the plum slices with the raisins, pecans, lemon zest, flour and sugar.

2 Preheat oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

4 Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Place plum mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Fold the edges of the pie crust up and over so that circle of the filling is visible.

5 Place in the middle rack of the oven. Bake at 375°F for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.

Makes six servings.