|Glazed Peach-Plum-Cranberry Galette decorated with chopped almonds|
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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!|
- 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.