Fruit in pastries: some people hate it, some people love it. Myself, I am in the latter group.
One of the many ‘odd jobs’ I had in college was working at a bakery on a farm. We did everything from scratch there: picked and washed the fruit, made the dough, baked the pies – everything. Some days, we’d make up to a hundred pies. There was no assembly line, no big factory, just me and three women in a tiny farm kitchen. This was my first baking job and those women showed me just how easy it is to perfect a pie. But that was 3 years ago (yikes) and sadly, I just don’t have the patience for pie anymore. Galettes are more my style. They’re supposed to look rustic and there’s room from error, which is something I appreciate in a recipe because sometimes I find myself doing waaaay too much in the kitchen.
I don’t enjoy pastries filled with just sugar and jelly because I want to feel like I’m getting at least SOME nutritional value out of the food. Sometimes the fruit in pastry’s gets overpowered by all the added sugar so I like my pies sweet but tart.
My Apple Cranberry Galette will give you just that.
There’s some sweet and then you bite into the cranberry for the tart – a perfect bite.
FOR THE DOUGH
Learn how to make a galette! My go-to recipe has an instructional video here *
Apple Cranberry Galette
- 1 Galette Dough
- 3 Medium Granny Smith Apples
- 1/2 cup Fresh Cranberries
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 Cup Granulated Sugar
- 4 Tbsp Granulated Sugar
- 1/4 Cup Light Brown Sugar
- 1 Tbsp Tapioca Starch (or cornstarch)
- 1 Tbsp Unsalted Butter, Cold
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
When dough is chilled and rolled out, wrap the dough around your rolling pin and place it on your parchment lined baking show (this is demonstrated in the video)
- Mix the cinnamon, nutmeg, sugars, and tapioca starch together. Toss in apples and cranberries. Then place the mixed ingredients into the circle indent of your galette. Begin to fold over the sides of the dough. Cut the butter into tiny pieces and place on top of your filling (shown in the photo below).
- Bake your galette for 40-50 mins. Serve hot or at room temp.
Pro-tip: eat your apple cranberry galette with a spoonful of vanilla ice cream.
*Be sure to watch the video – you can skip through the filling part but the end of the video shows you have to roll out your dough, how to fold it and get a perfect galette.
The dough needs to chill for at least an hour but can be refrigerated for up to three days. If you’re not planning on using it soon, I recommend freezing it in an airtight Ziploc bag.
Before using, let dough thaw at room temperature until soft enough to be rolled.