Tomorrow is Halloween and time for an orange dessert. Not some gaudy orange-frosted cake. Something both orange and sophisticated.
This beautiful Glazed Apricot-Plum Galette comes from The Weekend Baker, a delightful and important book from Abigail Johnson Dodge. Abby’s work ranks with Rose or Dorie. She’s a great baker and writer. And, and, these recipes work flawlessly.
In the next two weeks, I will have treasures for you. The Weekend Baker was published in 2005. I’ve been waiting for the next book. And waiting. The wait is over. The Everyday Baker will be published on November 16th. I’ll be posting a cookbook review and a couple of recipes — which is hard to do because there are a hundred wonderful choices. I have an advance copy in PDF and I can tell you now The Everyday Baker Matches the greatness of The Weekend Baker. When you get your copy, you’ll agree.
Glazed Apricot-Plum Galette
Yield: serves 8
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon table salt
- 10 tablespoons very cold unsalted butter, cut into ½-inch pieces
- ¼ cup plus 2 tablespoons very cold water
- 2 tablespoons lemon juice
For the filling:
- ½ cup (4 ounces) firmly packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated lemon zest
- Pinch of table salt
- 1 pound ripe apricots, pitted and cut into wedges ¾ inch thick
- 1 pound ripe plums, pitted and cut into wedges ¾ inch thick
- 2 teaspoons minced fresh ginger
- 2 teaspoons lemon juice
- 2 tablespoons heavy cream or milk
For the glaze:
- 2 tablespoons apricot jelly or preserves
- 1 ½ teaspoons orange juice
Preparation:
TO MAKE THE DOUGH
Put the flour, sugar, lemon zest, and salt in a food processor and pulse briefly to combine. Add the butter pieces and pulse just until coarse crumbs form. Add the water and lemon juice and pulse just until a rough, shaggy dough forms. Dump the dough onto the work surface and gently shape into a disk about 6 inches in diameter. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
Position an oven rack on the middle rung. Heat the oven to 400 degrees (200°C). Line a half sheet pan with parchment or foil.
Unwrap the dough, place it on a lightly floured work surface, and roll out into a large round about 15 inches in diameter and between ⅛ and ¼ inch thick. Lift and rotate the dough a quarter turn several times as you roll to prevent sticking, and dust the surface and the rolling pin with flour as needed. Use a bench scraper or spatula to loosen the rolled dough as needed. Trim off the excess dough to make a 14-inch round. Remember this is a rustic dessert, so a few ragged edges are fine. Carefully roll the dough round around the pin and transfer it to the prepared pan. The dough will hang over the edges of the pan for now. Cover loosely with plastic wrap and set aside. If your kitchen is warm, carefully transfer the pan to the refrigerator.
TO MAKE THE FILLING
In a large bowl, combine the brown sugar, flour, lemon zest, and salt. Whisk until no lumps remain. Add the apricot and plum slices, ginger, and lemon juice and toss until the fruits are evenly coated with the dry ingredients.
Pile the fruits and any juices in the center of the dough, leaving a 3-inch bordered uncovered. Fold the dough edge up and over the filling, pleating the dough as you go. Using your fingers, dab a little water under each pleat and gently press down on the pleats to seal.
Brush the pleated dough with the cream or milk. Bake until the crust is browned and the fruit is tender, about 40 minutes. Transfer the half sheet pan to a rack and let cool slightly. Using 2 long metal spatulas, lift the galette onto a large, flat serving plate.
TO GLAZE THE GALETTE
In a small bowl, stir together the apricot preserves and orange juice. Drizzle the glaze over the fruit and spread with the back of the spoon. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Source: The Weekend Baker by Abigail Johnson Dodge [Norton, 2005]