1 Pepperidge Farm puff pastry sheet
¼ cup plus 1/3 cup sugar
3 tablespoons ground almond
3 tablespoons all-purpose flour
2½ pounds large plums—halved, pitted and cut into ½ inch wedges
3 tablespoons unsalted butter cut into small bits
2 teaspoons of apricot or plum jam.
Plums may be substituted with apricots or various berries
Roll out the Pepperidge sheet to be a little bigger than a standard pie pan.
Place in a well-oiled pie pan leaving edges to overflow the pan.
In bowl, combine ¼ cup sugar with ground almonds and flour. Spread this mixture evenly over the dough. Arrange the plum wedges on top and dot with butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. Sprinkle the border with the reserved 1 teaspoon of sugar.
Place the pie pan over a cookie sheet and bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft, and the crust is richly browned. Evenly brush the preserves over the hot fruit; brush some onto the crust, too. Let the galette cool to room temperature before serving.