Plum galette with frangipane and cloudberry jam

Good combination from autumn plums and roasted almonds  in pastry what is made with spelt flour.
The taste of pastry feels for me like a taste of rye bread with almond hint. So it is like fruit bread 😊. You could serve galette with vanilla ice cream and it tastes heavenly.

Pastry:
200g spelt flour
1 tbsp sugar
120 g cold butter
salt
Make pastry from flour, sugar, butter and salt. Add 2 tbsp of ice gold water and knead it to the pastry. Put pastry ball into food film and put to the refridgerator for 30 minutes.

Frangipane:
100g roasted almonds (skin-on)
15 g butter
1 tbsp spelt flour
0,5 tsp vanilla extrakt
50 g sugar
1 egg
Blitz the almonds in a food processor until finely chopped, then add the butter, flour, vanilla extract and sugar and blitz until combined. Add the egg and blitz again to make a paste.

Filling:
400 g plums (pitted and cut into sectors)
1 tsp sugar
3 tbsp  cloudberry jam
Put plums with sugar in one bowl, mix and let these stay in room temerature.

For brushing:
1 egg
2 tsp sugar

Heat oven to 160 C. In the baking paper roll out the pastry into a large circle (about 30 cm wide and thickness 0,5 cm). It does not matters if the edges of pastry are split. Spread over the pastry cloudberry jam, but leaving about a 4 cm border all the way around the edge. Cover cloudberry jam with frangipane and add half of the plums. Press plums into the frangipane.
Fold over the pastry edges to make a round galette. Press down the edges so all the filling is nicely covered and you have round galette.
Brush the edges with the beaten egg and scatter sugar over the plums and pastry.
Put the galette with baking paper to the freezer for 30 minutes and then bake in the oven for 50 minutes. 
Add second half of plums to the galette.
Let the galette cool down a little before serving.