Plum Tart

Plum Tart INGREDIENTS: 1 9-inch sweet pastry tart shell, fully baked (I used J.C.’s pate brisee sucree recipe), click on the link. 2 pounds/900 grams plums, pitted and cut in half if small Italian plums, cut into quarters if larger, I used the blue damson from Washington State 1/2 cup, bread crumbs or crumble topping or ground almond 3 tablespoons/45…

Nectarine or Peach and Blackberry Galette

Nectarine or Peach and Blackberry Galette INGREDIENTS: 1 dessert galette pastry (1/2 recipe) 1 ½ pounds ripe nectarines, pitted and sliced 1 basket (6 ounces) blackberries 2 tablespoons mild honey, like clover, or 3 tablespoons brown sugar ¾ teaspoon cinnamon ½ teaspoon vanilla 25 grams (1/4 cup) almond powder 1 egg beaten with 1 teaspoon milk, for egg wash 1 tablespoon raw brown sugar FOR THE DOUGH: 1 ⅓ cups/165 grams all-purpose flour 1 tablespoon/15 grams sugar…