Cranberry Apple Galette
A rustic baked tart featuring a flaky crust filled with sweet, spiced apples and tart cranberries. The dish combines the textures of a crisp, golden-brown crust with a tender, juicy filling that bubbles slightly during baking, creating a visually inviting and aromatic dessert.
Equipment
- Rolling Pin
- Baking sheet
- Parchment paper
- Mixing bowls
- Pastry brush
Ingredients
- 1 cup all-purpose flour for dough
- 1/2 cup unsalted butter cold and cut into cubes
- 1/4 cup ice water plus more if needed
- 3 cups mixed apples peeled, cored and sliced
- 1 cup fresh cranberries washed and drained
- 1/2 cup granulated sugar for filling
- 1 teaspoon ground cinnamon for filling
- 1/4 teaspoon ground nutmeg for filling
- 1 tablespoon flour to toss with cranberries
- 1 egg egg yolk beaten, for brushing
- 2 tablespoons apricot jam for glazing
Instructions
- Combine the flour and a pinch of salt in a mixing bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to cut in until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overmixing; just enough to create a dough that can be pressed together.
- Form the dough into a flat disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps relax the gluten and makes rolling easier.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.
- In a mixing bowl, toss the sliced apples with half of the sugar, cinnamon, nutmeg, and a tablespoon of flour. Mix until well coated and set aside to allow the flavors to meld.
- In a separate bowl, toss the cranberries with the remaining sugar and a tablespoon of flour. This will prevent them from leaking juice during baking.
- Spread the apple mixture in the center of the dough, leaving about 2 inches border around the edges. Top with the cranberries evenly distributed over the apples.
- Fold the edges of the dough over the filling, pleating as needed to create a rustic border. The center should be exposed, revealing the colorful filling.
- Brush the exposed crust with the beaten egg yolk to give it a shiny, golden finish. Optionally, sprinkle a little sugar over the crust for added sweetness and crunch.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the edges; if they brown too quickly, cover with foil.
- Remove from oven and let cool slightly. Warm the apricot jam with a splash of water, then brush over the crust for a glossy, flavorful glaze. Let the galette cool on a wire rack for a few minutes before slicing.
Notes
Serve warm or at room temperature. Complements well with a scoop of vanilla ice cream or a dollop of whipped cream.