Cranberry Lime Galette
As much as I prefer the warmer September and October, I love November because that’s when I start seeing cranberries at the grocery stores. Cranberries just make me think of the upcoming holiday season around the corner (Thanksgiving and then Christmas right after that!). They also remind me of the short work weeks ahead before the end of the year, where I’d get to just relax and enjoy some quality time at home (and do more baking!). This beautiful galette was bright, slightly tart from the cranberries and sweet from the diced apples and the sanding sugar on the crust. It is just an overall delicious dessert and super easy to put together. What I love even more is that the color is just absolutely gorgeous. It is hard not to impress anyone with this beautiful tart. Since I’m all about prepping things ahead of time, I appreciate that the dough can be prepared ahead of time (up to 2 months in advance). You store it in the freezer, and all you need to do is thaw it overnight in the fridge. You then roll the dough just a few hours before baking the galette. There’s no peeling of 5 lbs of apples, or anything like that – so it is really a great dessert to prepare if you don’t have a lot of time (or helpers!) but want something impressive on the dinner table. If you haven’t found a dessert to serve this Thanksgiving, or wants something to add to your tradition, give this one a try.
Good for Almost Everything Pie Dough for a single crust (recipe below), chilled
3 tbsp ground nuts (walnuts, almonds, pecans or skinned hazelnuts)
3 tbsp dry bread crumbs (unseasoned, store bought)
2 cups cranberries, fresh or frozen (let thaw and pat dry)
1 medium apple, peeled, cored, and cut into 1/2 inch chunks
1/2 cup moist, plump dried cranberries (optional)
3/4 cup (packed) light brown sugar
1- 1/2-inch piece of fresh ginger, peeled and finely chopped
Grated zest of 1 lime
Juice of 1/2 lime
3 tbsp raspberry jam or jelly
Decorating (coarse) or granulated sugar, for dusting
Confectioners’ sugar, for dusting
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment (see below) or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll it between sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8-inch circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Transfer the dough to the baking sheet and keep it covered in the refrigerator while you make the filling.
Mix together the nuts and bread crumbs.
Toss together the remaining ingredients (except the decorating and confectioners’ sugars for dusting) in a bowl, stirring just to mix.
Good for Everything Pie Crust
1 -1/2 c. all purpose flour
2 Tbs. sugar
3/4 tsp. salt
1 1/4 stick (10 Tbs.) very cold (frozen is fine) unsalted butter, cut into tablespoon-sized pieces
2 1/2 Tbs. very cold (frozen is even better) vegetable shortening, cut into 2 pieces
about 1/4 c. ice water
Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley.
Pulsing the machine one and off, gradually add about 3 Tbs. of water. Add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened to form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scape the dough out of the work bowl onto a work surface.
Shape dough into a ball and then flatten into a disk and wrap in plastic. Refrigerate the dough for at least one hour before rolling. (If your ingredients were very cold and you worked quickly, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)
Remove the crust from the refrigerator. Using a cake pan or pot lid as a template and the tip of a blunt kitchen knife as a marker, gently trace a 9-inch circle in center of the dough–this is the area for the filling. Sprinkle the center circle with the nut and crumb mixture and top with the filling. Now gently lift the unfilled border of dough up and onto the filling: as you lift the dough and place it on the filing, it will pleat. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of decorating or granulated sugar.
Bake the galette for 35-40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.
Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette with it is just warm or when it has reached room temperature, lightly dusted with confectioners’ sugar.
Yield: 1 galette
Adapted from Baking: From My Home to Yours by Dorie Greenspan