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Apple Cranberry Galette

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.

Prep: 35 min · Cook: 45 min · Total: 80 min · Serves: 8

Ingredients

  • 5 tbsp granulated sugar (divided)
  • 0.25 cup light brown sugar (packed)
  • 8 tbsp unsalted butter (cold and cubed)
  • 1 cup fresh cranberries (rinsed and picked over)
  • 1 large large egg (beaten)
  • 1 tsp ground cinnamon
  • 3 medium apples (peeled, cored, and thinly sliced)
  • 4 tbsp ice water
  • 1 tbsp turbinado sugar
  • 2 tbsp apricot jam (warmed)
  • 1 tsp lemon zest (finely grated)
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice (freshly squeezed)
  • 0.5 tsp fine sea salt (divided)
  • 1.25 cups all-purpose flour

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.
  6. Stir together 3 peeled, cored, and thinly sliced medium apples, 1 cup fresh cranberries, 0.25 cup packed light brown sugar, the remaining 4 tbsp granulated sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp ground cinnamon, the remaining 0.25 tsp fine sea salt, and 1 tbsp cornstarch in a large bowl for about 1 minute, until the fruit is evenly coated and glossy.
  7. Roll the chilled dough on a lightly floured work surface into a rough 13-inch round about 1/8 inch thick, rotating it often to prevent sticking; transfer it to the prepared baking sheet by rolling it loosely around the rolling pin.
  8. Mound the apple-cranberry filling in the center of the dough, leaving a 2-inch border, then spread the fruit into an even layer so the apples overlap slightly and the cranberries are distributed throughout.
  9. Fold the dough border up and over the edges of the filling, pleating every 2-3 inches and pressing gently so the pleats hold; if the dough becomes very soft, refrigerate the assembled galette on the baking sheet for 10 minutes before baking.
  10. Brush the exposed crust evenly with 1 beaten large egg using a pastry brush, then sprinkle the crust with 1 tbsp turbinado sugar for crunch and browning.
  11. Bake the galette on the center rack at 400°F (204°C) for 38-45 minutes, rotating the baking sheet after 25 minutes, until the crust is deep golden brown, the apples are tender when pierced with a paring knife, and the cranberry juices are bubbling thickly in the center.
  12. Cool the galette on the baking sheet on a wire rack for 15 minutes, then brush the exposed fruit with 2 tbsp warmed apricot jam using a clean pastry brush until lightly glossy.
  13. Slide the galette and parchment onto a cutting board, let it cool for at least 10 more minutes so the filling sets, then cut it into 8 wedges with a sharp knife and serve warm or at room temperature.

Nutrition (per serving)

  • Calories: 282
  • Protein: 3 g
  • Fat: 13 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Sugar: 21 g
  • Sodium: 154 mg

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