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1
Preheat the oven to 425F, with a rack in the lower third.
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2
On a lightly floured work surface, roll out the pate brisee to 1/8 inch thick.
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3
Trim the edges to form a 16 x 18-inch rectangle, and transfer to a parchment-lined baking sheet.
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4
In a small bowl, combine the flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover the middle of the dough, leaving a 3-inch border all around.
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5
Arrange the plums in rows on top, slightly overlapping the slices and alternating the direction of each row.
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6
Sprinkle the plums with granulated sugar.
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7
Fold the dough to enclose the edges; brush the dough with egg wash. Chill 30 minutes in refrigerator.
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8
Bake 10 minutes.
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9
Reduce the oven heat to 400F; bake until the pastry is golden brown and the plums are softened, about 30 minutes.
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10
Transfer to a wire rack; let cool to room temperature.
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11
Heat the jam in a small saucepan over low heat, stirring until melted.
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12
Let cool a few minutes; brush evenly over the plum slices.
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13
Serve.
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14
In the bowl of a food processor fitted with the metal blade, pulse the flour and salt.
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15
Add the butter; pulse until the mixture resembles coarse meal, about 15 seconds.
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16
With the machine running, add the water in a slow, steady stream; process until the dough just holds together.
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17
Turn out onto a piece of plastic wrap, and flatten into a disk; wrap well.
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18
Chill at least 1 hour in the refrigerator.
