Holiday Feast Recipe: Apple-prune galette from Stock’s David Chow
David Chow is a master of sweets. He studied at Le Cordon Bleu and currently runs the pastry kitchen at Stock, on the 31st floor of the Trump Hotel. He infuses the old-school apple pie with Chinese flavours—five-spice and black tea—and folds in brandy-soaked prunes for smoky depth and sweetness.
David Chow’s Apple-Prune Galette
Serves 12
INGREDIENTS
- ⅓ cup granulated sugar
- ½ lemon
- ½ vanilla bean
- 1½ tsp Lapsang Souchong or English Breakfast tea leaves
- 250 g dried prunes, preferably prunes d’Agen
- ½ to ¾ cup Calvados
- 250 g block cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 1¾ cup all-purpose flour
- Pinch salt
- ¼ cup whole almonds
- ¼ cup walnuts
- ¼ cup unsalted butter, at room temperature
- 3 tbsp granulated sugar
- 1 egg
- ¾ tsp vanilla extract
- 2 pinches salt
- 5 Granny Smith apples, peeled, cored and cut into ¼-inch slices
- ½ lemon
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp five-spice powder
- 1 egg, beaten
- 1 tsp granulated sugar
- 1 tbsp unsalted butter
DIRECTIONS
1. Place sugar and 1 cup water in a small pot. Add the zest and juice of ½ lemon. Using a small knife, make a slit along one side of the vanilla bean. Run blunt side of knife over the bean, releasing seeds. Add to water mixture. Bring to a boil. Remove from heat. Add tea. Cover and infuse for 5 minutes. Meanwhile, place prunes in a stainless steel bowl. Strain mixture over prunes. Cover and allow prunes to plump for 12 hours.
2. When prunes are plump, strain, reserving the liquid. Place them in a large jar. Pour Calvados over prunes. Top with soaking liquid. Seal and gently shake. Let stand in a cool, dark place overnight. If making ahead, soaked prunes will improve over time. Covered and refrigerated, they’ll keep for at least a month.
3. To prepare dough, place cream cheese and butter in the bowl of a stand mixer. Using paddle attachment, beat until evenly combined. Beat in flour and salt on low speed until the dough comes together. Don’t worry if it’s a little streaky. Shape into a disc and wrap it in plastic wrap. Refrigerate for at least 1 hour until chilled. If making ahead, dough will keep well refrigerated for 2 days.
4. To prepare frangipane, whirl almonds and walnuts in a food processor until finely ground. Place butter and sugar in bowl of stand mixer. Using paddle attachment, beat until light and fluffy. Beat in egg. Add ground nuts, vanilla and salt. Beat until evenly mixed. Refrigerate for at least 1 hour until firm. If making ahead, frangipane will keep well, covered and refrigerated, for 2 days. Bring to room temperature before using.
5. When ready to bake, preheat oven to 400° F. Strain prunes and chop roughly. Place sliced apples in medium bowl. Add zest and juice of ½ lemon. Toss juice with apples. In another bowl, combine sugar, cornstarch and five-spice. Toss with apples.
6. Roll chilled cream cheese dough into a circle about 14 inches in diameter. Place on a large parchment-lined baking sheet. Refrigerate until slightly firm. Spread frangipane over dough circle, leaving 1½ inches of edge uncovered. Scatter chopped prunes over the frangipane and press lightly. Mound apples overtop. Fold edges of dough toward the centre, overlapping them to form a galette. Brush dough with beaten egg. Sprinkle with sugar. Dot apple filling with cubed cold butter. Bake in centre of preheated oven for 20 minutes, then reduce temperature to 375° F. Continue baking another 20 to 25 minutes until crust is golden and apples are tender. Remove from oven and let cool. Cut into wedges. Serve with Calvados-spiked whipped cream.
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