Clove, cinnamon, allspice, nutmeg, and the like are, in my opinion, front and center in too many holiday desserts. Although a certain amount of the familiar bouquet is enjoyable, when October rolls around America seems to go on spice overload. (I’m talking to you Starbucks!) This golden delicious free-form pie is a way to get your seasonal dessert fix, hold the spice. The flavor highlights the sweet goodness of baked fruit with bright notes of lemon and subtle tones of ginger and vanilla all wrapped in a sturdy crust. If plums aren’t available in your area, try making the galette with another variety of apple such as Braeburn or Gala. It’s truly easy as pie.
Norm’s Notes: H 2 Uh…oh.
When creating this galette recipe, I wanted to make sure the crust resisted becoming overly wet and soggy. This was not only to appease my dislike of gummy textures, but to insure the dessert would easily slice and transfer to plates once cooled. To accomplish the goal, I had to find a way to remove as much of the water from the fruit before baking. Tossing the fruit pieces in sugar and flavorings and allowing it to stand for 20 minutes released enough moisture to reduce the chances of a soggy underside without drastically altering the texture of the fruit. Once the excess juices were drained, two main benefits emerged. First, the bake time became more consistent; second, a syrupy glaze could be created from the reserved juices and drizzled on top after baking. You can use this trick on fruit pies, tarts and turnovers to relieve a soggy crust’s main culprit: excess water.
Holiday Plum and Apple Galette
makes 6 to 8 servings
- 1 ½ cups all-purpose flour
- 1 Tbsp. granulated sugar
- ½ tsp. kosher salt
- ½ cup chilled unsalted butter, cut up into ½-inch pieces
- ¼ cup ice water
- 3 to 4 medium-size sweet green plums*, sliced (about ¾ pound)
- 3 large Golden Delicious apples, peeled, cored, and cut into large pieces (about ¾ pound)
- 1/2 cup granulated sugar
- 1 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1/2 tsp. ground ginger
- 1 1/2 Tbsp. all-purpose flour
- 2 Tbsp. cold butter, cut into small pieces
- 1 egg white
- 1 Tbsp. turbinado sugar
- Coarsely chopped roasted hazelnuts
*Red plums may be substituted
1. Stir flour and next 2 ingredients together in a large bowl until blended. Cut butter into flour mixture using a pastry blender until butter pieces resemble small peas. Stir ice water, one tablespoon at a time, into flour mixture just until dry ingredients are moistened and dough begins to form. Discard any excess ice water. Shape dough into a disk; wrap tightly in plastic wrap and chill 30 minutes up to overnight.
2. Toss plums, apples, and next 5 ingredients together in a large bowl until coated. Let stand 20 minutes, stirring occasionally.
3. Meanwhile, preheat oven to 350 degrees. Unwrap chilled dough and place on lightly floured surface. Lightly dust top of dough with flour and roll to a 15-inch circle. Transfer to a parchment paper lined baking sheet.
4. Drain plum and apple mixture, reserving juices. Toss plum and apple mixture with flour until coated and spoon into center of dough, leaving a 3-inch border. Fold edges of dough over plum and apple mixture, pleating as you go and sealing any cracks. Lightly beat egg white until foamy. Brush exposed dough with a thin layer of beaten egg white and sprinkle with turbinado sugar.
5. Bake at 350 degrees 40 to 45 minutes or until fruit is tender and bubbling and crust is golden brown. Let cool on baking pan on a wire rack 20 minutes.
6. Bring reserved plum and apple juices to a boil in a small saucepan over medium heat. Reduce heat to medium-low and simmer, stirring often, 2 to 3 minutes or until slightly thickened. Drizzle juices over exposed fruit and top with desired amount of hazelnuts.