Warm Fruit Galettes

To make the dough, in a food processor, combine the flour and salt and pulse briefly to mix. Add the butter and shortening and pulse until the pieces are the size of large peas. Drizzle in the ice water and pulse just until the dough begins to come together. Transfer to a work surface. Gather the dough into a ball and divide it into 8 equal portions. Flatten each portion into a disk and wrap each disk in plastic wrap. Refrigerate for at least 2 hours or up to 24 hours.

Preheat an oven to 425°F. Line 2 rimmed baking sheets with parchment paper. Unwrap the dough disks, place on a lightly floured work surface and let rest for 10 to 15 minutes.

Roll out a dough disk into a round roughly 8 inches in diameter and 1/8 inch thick. Starting 1 1/2 inches in from the edge of the disk, arrange one-eighth of the plum slices on top, creating concentric circles and overlapping the slices slightly. Scatter 1/2 cup of the berries over the top and sprinkle with 3/4 tsp. of the granulated sugar. Fold the uncovered 1 1/2-inch edge of the dough up over the fruit to make a broad rim. Repeat with the remaining dough disks, fruit and granulated sugar. As each galette is formed, transfer it to a prepared baking sheet.

Brush the rims of the crusts with the egg-water mixture, then sprinkle evenly with the coarse sugar. Bake the galettes until the crusts are golden brown and the fruit is tender when pierced with a knife, about 40 minutes, switching the baking sheets between the racks and rotating them 180 degrees at the midway point.

Meanwhile, make the lavender crème fraîche: In a small bowl, stir together the crème fraîche, lavender and granulated sugar. Cover and refrigerate until ready to serve.

When the galettes are ready, transfer the baking sheets to wire racks and let cool slightly. Divide the galettes among individual plates. Serve immediately and top each with a large spoonful of the crème fraîche. Serves 8.

Adapted from Williams-Sonoma, Entertaining, edited by Chuck Williams (Oxmoor House, 2004).