Tuesday, July 31, 2012

ABC - Glazed Apricot-Plum Galette

This month's ABC challenge is the Glazed Apricot-Plum Galette. Well, kind of. I made a Peach-Plum-Cranberry galette instead because that's what looked good in the store. Unfortunately, looks can be deceiving. The fruit wasn't very sweet so the filling wasn't quite sweet enough for me but it was still very tasty, and the crust was very flaky. I took the galette to a dinner party where it was very well received since the host family doesn't like overly sweet desserts.

Glazed Peach-Plum-Cranberry Galette decorated with chopped almonds

If you would like to join the ABC baking club, please visit the ABC blog to find out more details about how to join.

The crust is made in a food processor. I put Meyer lemon zest in the dough (and doubled the amount because I like lemon zest). I also used frozen butter which I think produced a flakier crust than cold (refrigerated) butter.

I boiled some water and put the peaches in it for easy removal of the skin. Then I briefly soaked dried cranberries in the leftover hot water, drained and patted them dry, and added them to the rest of the fruit.

After rolling out the dough and giving the outer edge a nice ruffled look, I put the fruit in the middle and gently pleated the galette. After brushing it with cream, I decided to sprinkle some raw sugar and some chopped almonds on top for a festive look. Initially, I had considered putting a layer of frangipane underneath the fruit but wasn't sure if the juices from the fruit would make the almond cream soupy, so I didn't risk it (especially since I didn't have time to whip up another dessert for that evening's dinner party).

My galette baked for about 45-50 minutes. When it wasn't done at the 40 minute mark, I reduced the heat to 375 and give it more time.

Ready for the party. Bon appetit!

Final thoughts/tips:
  • The galette was very well received. Some had seconds. I also got comments on how flaky the crust was. Unfortunately, I don't have pictures of the inside.
  • Hubby likes his dessert a little sweeter. So his rating was 8 out of 10.
  • I liked this dessert, and the flaky crust, but I too thought the filling could be sweeter. Next time, I'll taste the fruit first and adjust the sugar content accordingly.
  • The recipe can be found in The Weekend Baker by Abby Dodge.
  • If you'd like to know how the other ABC bakers fared, check out the ABC blog roll.


  1. I love how you pleated your crust Hanaa and adding a nut coating to it was a great idea! Too bad you and your hubby thought the filling needed to be a little sweeter but glad it was well received by everyone! :-)

  2. Looks nice, Hanaâ! I hope my plums and apricots are ripe enough to bake with them tomorrow.
    Good idea with the frozen butter, I'll copy that.

  3. very pretty looking galette, Hanaa :)

  4. Hello my friend!

    It's been WAY too long! I miss you :( Haven't heard from you in a while, but I figured you were just super bogged down at work. I hope everything else is okay...

    Your tart came out beautiful (as if I expected anything less!) and I appreciated the extra little touches that made it special. I especially love the idea of using the fluted pastry wheel to make the decorative edge. All of your desserts are too perfect to be categorized as "rustic"- even your galette has a fancy side. I'll definitely be trying that technique in the future. What did you sprinkle on top of your crust?

    Hope to hear from you soon. We've got lots to catch up on! Say hi to the hubby for me!


  5. Your galatte is beautiful! I love the addition of the almonds and sugar on the crust! What a delicious idea! The sweetness for mine was perfect, as I used ripe mangoes which are very sweet! I thought of adding in dried cranberries as well, when I realized I have frozen mulberrries! Great pick, Hanaa!

  6. Hi Hanaa,

    I love the addition of nuts on the outside - must have given it a really great flavor and texture. Yum!

    I'm going to try mine this weekend with fresh blueberries...I hope they won't be too watery!

    Cheers :)

  7. Totally agree with you that this crust recipe is brilliant! Not soggy at all. Sad that I'm not baking with ABC anymore and will love to bake more of the recipes in this book in the future.

  8. That is a beautifully decorated galette, love the way you fold the crust!

  9. Talk about perfect pleats!!! Your combo of fruits sounds delightful. I love the look with your almond sprinkle.

  10. That looks so great and those pleats are so tidy, very nice. Great idea about the nuts on the crust. A real party treat!

  11. Love the chopped almonds on the crust - nice touch. Also, your fruit combo looks great.

  12. That's beautiful, Hanaa! I love how neatly you pleated the dough. It's really pretty. Sometimes my galettes are so rustic they look like I made them with my eyes closed, but yours is an example to be imitated. Lovely!

  13. Hanaa, your galette looks beautiful! Sorry I dropped off from the group again. I've found it's hard to keep up with everything I used to with a little one in tow, but I've started trying to blog a little more again. Maybe I'll have time to make September's recipe this weekend.

  14. Luce absolutamente deliciosa y hermosa,abrazos y saludos desde Chile,hugs,hugs.


Thank you for visiting my blog and leaving a comment.