Fig Galette

1 1/2 pounds mission figs, tips cut off and discarded, quartered

1/4 cup orange marmalade (or another jam)

2 Tbsp sugar To make pie dough: Put into a food processor 1 1/3 cup of flour,

1/2 teaspoon salt,

1 1/2 teaspoon sugar, pulse to combine. Add

4 ounces (1 stick) chilled butter cut into small cubes (cubes best frozen), pulse

9 times, until butter is size of peas. Slowly add

1/4 cup of chilled water, and maybe a little more, pulsing after each addition, until the dough just begins to form clumps. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.