This weeks TWD was chosen by Michelle from Michelle in Colorado Springs and she picked the Summer Fruit Galette on pages 366-367 in Baking: From My Home to Yours by Dorie Greenspan. You can find the full recipe on Michelle’s site or pick up Dorie’s book and flip to it 🙂 . The first time that I saw this recipe I was trying to figure out which fruit I would use. I decided to pick up some plums and apricots and give it a go with one of them. I have actually never had plums or apricots baked into anything so I thought that this would be a good chance to try them for the first time. For that matter I have never had a fresh apricot. I decided to make six small galettes: 3 apricot, 2 apricot/plum, and 1 plum.
It’s just a jump to the left…
and a step to the right….
Sorry, while writing this entry I am watching/listening to the Rocky Horror Picture Show. The time warp scene makes me happy.
Okay, back to galettes.
I decided to make individual portions so that I wasn’t tempted to eat the entire galette. I decided to slice up the fruit and added 1 tablespoon of sugar and 1/4 tsp of ground ginger to each bowl of fruit: one bowl of apricots and one bowl of plums. I divided the pie dough into 6 portions and let them rest in the refrigerator for an hour. I rolled each portion on a well floured board to a diameter of approximately 6 inches, spread one tsp of apricot jam in the center, and then sprinkled 1 tablespoon of crushed up digestive biscuits.
I decided to use digestive biscuits because everyone on the forum was talking about another option to graham crackers, and I thought that that was a great idea. I neatly placed the sliced up fruit in a circle in the center of each pie dough. After gently pulling up the sides of the dough I placed the galettes in the freezer for 15 minutes to rest. When I placed them in the oven the first time there was no cracks or leaks until I added the custard (about 1 tablespoon to each galette). The only galettes to leak out were the plums; however, it was not too bad and did not burn.
The apricot galettes turned out perfectly.
I decided that I would eat the plum/apricot galette that leaked out the most. There wasn’t any custard left in the inside but the plums took on a nice sweet flavor, and the biscuits mixed in the the fruit and jam had a wonderful brown sugar sweetness to them that added a lot to the galette. The crust was awesome. It was nice, flaky, and had a wonderful flavor. I opted to use lard instead of vegetable shortening, and it turned out great. The only downside to the galette; I couldn’t wait to eat it and ended up burning my mouth . But it was very yummy in all of its hotness. I know what I am eating for breakfast in the morning 🙂
I now leave you with a picture of the galettey goodness that leaked all over the baking pan in all of its glory 🙂 .