Place sliced plums into a bowl, add sugar 2-3 tbsp of sugar (dependent upon the sweetness of the plums), thyme and bourbon and set aside.

Using a food processor, mix together flour and salt then add butter.

Pulse until you arrive at a grain-like texture.

Slowly pour the water into the flour mixture and mix on low until ingredients begin to form large clumps of dough.

Place dough onto a clean flour-dusted surface and form into a mound.

Wrap dough in plastic wrap and place in the fridge to rest for at least one hour.

Once dough is appropriately chilled place it onto a flour-dusted surface and roll out gently and methodically to approx. 13-14 inches.

Roll dough onto your rolling pin and transfer to a parchment paper lined cooking tray.

Measure and mark 2 inches from the edge in the dough in a circular manner to provide a guide for the area you want to fill. Be careful not to pierce through the dough.

Strain away excess juice from the fruit into a bowl and set aside.

Sprinkle the plum slices with cornstarch and toss to coat them.

Add the berry preserve to the reserved fruit juices in the bowl and mix thoroughly.

Use half of the preserve mixture to brush over the base of the dough, just in the area you marked off for filling, keep the rest to brush over the top of the plums once the galette is cooked.

Carefully arrange your plum slices in a circular fashion until the area is filled. Do not overfill, just one layer is all you need.

Fold the dough over to rest on the plums overlapping with each fold where needed.

Whisk together the egg with the water, milk or cream to create an egg wash and brush over the dough thoroughly.

Carefully sprinkle 1 tbsp of sugar on the egg washed dough.

Place in a preheated oven at 400 and cook until the pastry is golden and the plums are bubbling.

Once cooked, carefully transfer to a cooling tray and brush plums with balance of preserve mixture.

Allow to cool thoroughly before serving.