Boozy Apple + Plum Galette

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.

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

WHAT YOU NEED:

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

Filling:

• 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

WHAT YOU DO:

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.