Apple Cranberry Galette

This rustic fruit galette pairs tender sliced apples with tart cranberries in a flaky all-butter crust. A light brush of apricot jam gives the finished tart a glossy bakery-style finish.

Ingredients

• Ingredients will be available in the app.

Instructions

1. Combine 1.25 cups all-purpose flour, 1 tbsp granulated sugar, and 0.25 tsp fine sea salt in a large mixing bowl, whisking for about 20 seconds until evenly blended.
2. Add 8 tbsp cold cubed unsalted butter to the bowl and cut it into the flour mixture with a pastry blender or your fingertips for 3-4 minutes, until the butter pieces are mostly pea-size with a few flattened flakes remaining.
3. Drizzle 3 tbsp ice water over the flour mixture and toss with a fork for 30 seconds; add up to 1 tbsp more ice water only if dry flour remains, stopping when the dough holds together when squeezed.
4. Turn the dough onto a lightly floured work surface, press it into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate it for 30 minutes until firm but still rollable.
5. Place a rack in the center of the oven and heat the oven to 400°F (204°C) for at least 15 minutes; line a rimmed 13-by-18-inch baking sheet with parchment paper.

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