I posted about these beautiful little plums a few days ago, and needed to do something with them before they went bad.
So, I made them into a galette, which is like a free-form pie. Or a pie for someone who wants fruit and pastry but doesn't wan to to all the work for a pie.
Pâte brisée, or shortcrust pastry dough, is used for pies, tarts, etc. I made in short order in the food processor, chilled it in the freezer, rolled it out, coated it with scratch-made plum jam, and added the sliced little plums tossed with a little flour and sugar. Before baking, I brushed the outside with a little heavy cream (to help with browning) and sprinkled raw sugar over for texture.