Glossies Made Me Do It: Redbook Fruit Galette

Welcome to the April edition of Glossies Made Me Do It, a monthly series I’m co-hosting this month with Lauren of Shooting Stars Mag!

Glossies made me do it...!

This month, I had to try the fruit galette recipe featured in the May 2017 issue of Redbook. The recipe can, also, be found in Alison Cayne’s new book,  The Haven’s Kitchen Cooking School.

While I’m no stranger to making pies, I’ve never tried making galette, which sounds super fancy but is pretty much folded over pie.

This month, I had to try the fruit galette recipe (which sounds super fancy but is pretty much folded over pie) featured in the May 2017 issue of Redbook.

Using my trusty 1:1 gluten free flour, I set out to make this fruit galette. The day I decided to try this recipe was cold and rainy. I feel like rainy days are bad for pastry making, but this was my only free afternoon. While the dough calls for a simple mix of flour, sugar, salt, butter, and ice water, the dough seemed to fight me every step of the way.

Part of it was my fault because I refused to waste time setting up the food processor, so I had to make the dough by hand. This required a knife and fork for cutting the butter into tiny pieces then using a mix of fork and hands to turn the ingredients into something that looks like dough. What would have taken a few minutes with the food processor took about a half-hour by hand.

This month, I had to try the fruit galette recipe (which sounds super fancy but is pretty much folded over pie) featured in the May 2017 issue of Redbook.

By now, you probably know that there isn’t a recipe I try without making a few changes. The first substitute was using pears instead of plums. Then, I didn’t have enough pears, so I threw in dried apricots. Did I mention I only used two tablespoons sugar instead of the three called for?

Finally, it was time to roll out the dough, which was dry and crumbly and looking nothing like the pretty disc in the magazine. Still, I carried on, pinching and pressing and adding flour and water until the dough was flat enough to be topped with the macerated fruit. I folded the edges over and gave them a nice egg wash before popping the fruit galette into the oven.

This month, I had to try the fruit galette recipe (which sounds super fancy but is pretty much folded over pie) featured in the May 2017 issue of Redbook.

I admit that I was nervous that the galette would be a disaster; however, I was pleasantly surprised when I pulled it out of the oven. It looked good. It tasted good. It was a winner.

This month, I had to try the fruit galette recipe (which sounds super fancy but is pretty much folded over pie) featured in the May 2017 issue of Redbook.

What did glossies make you do this month?

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32 comments

  1. I first heard the term “galette” at a bakery in Mystic, CT. (Mystic Pizza setting!) I have never made one myself, but it was so awesome.

  2. This sounds very fancy and looks delicious! Why no baking on rainy days??those are my favorite days for losing myself in the kitchen for a bit, xoxo and thanks for sharing!!

  3. I can’t tell you how many recipes I have ripped out of a magazine and have yet to make. What a fun idea for a link up. This looks so pretty!

  4. Yum!! I always talk myself out of trying magazine recipes because I think they’ll be too complicated, but maybe I should give them a try!

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