Boozy Apple + Plum Galette

Galette close

Post by Molly

I’ve never been one for boozy desserts — but something about this rain streak called for a little something special.

During my sister’s brief couch surf last fall, she paid me rent in the form of poems, gluten-free baked goods, and wintery liquor concoctions. While the cinnamon apple bourbon and plum brandy didn’t last long, the booze-soaked fruit certainly did.

After months of soaking in their tightly sealed jars, I knew it was time they were placed
in a buttery, flakey crust, baked into a pie-like dessert, and eaten for breakfast (whoops). Thankfully, Smitten Kitchen has a fail safe galette dough recipe that can be whipped up in advance and filled with just about any sweet or savory filling you can think of. My take, below.

Flour, salt, butter

Apple slices

Apple and Plum Galette

Prep: 2 hrs (dough can be done in advance) / Cook: 40 mins / Serves: 6-8


Dough (adapted from Smitten Kitchen):

  • 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
  • 1/4 tsp. salt
  • 1 stick cold unsalted butter, cubed
  • 1/4 cup greek yogurt
  • 2 tsp. fresh lemon juice
  • 1/4 cup ice water


  • 1 cup apples, thinly sliced
  • 3/4 cup bourbon-soaked apples, thinly sliced
  • 1/2 cup brandy-soaked plums, halfed and pitted
  • ¼ cup apricot preserves
  • 2 Tbsp. butter, cubed (pea sized)
  • 1 Tbsp sugar


To make dough:

  • Mix together chilled flour and salt in a large bowl.
  • Sprinkle in bits of butter, and cut it in the mixture using a pastry cutter until it resembles coarse meal.
  • In a small bowl, whisk together the yogurt, lemon juice, and water and add to the flour mixture.
  • Using your hands, mix the dough until large lumps form.
  • Carefully pat into a ball, wrap with plastic, and refrigerate for 1 hour.

To make galette:

  • Preheat oven to 400 degrees.
  • The booze will mellow out in the fruit the longer it sits. If you’re worried about the flavor being too strong, place the soaked apples and plums in a small pan and simmer for 10-15 minutes, pouring out the liquid once you remove from heat.
  • Meanwhile, cover a surface with flour, and roll out dough to a 10-12 inch round about 1/8 of an inch thick.
  • Transfer dough to a cookie sheet covered in parchment paper.
  • Spread apricot preserves evenly over the surface of the dough, leaving an inch or so around the edges.
  • Starting from the outer edges, evenly assemble the fruit in a spiral.
  • Carefully fold and pinch dough edges up and over the fruit to create a crust.
  • Sprinkle the fruit with the cubes of butter and sugar.
  • Place cookie sheet on bottom rack of the oven, and bake for 40 minutes, or until crust is golden.
  • Serve warm with a dollop of fresh whipped cream or greek yogurt.