Cranberry Apple Galette
This rustic galette features a flaky crust filled with tart cranberries and sweet apple slices. The fruit fills create a juicy, jam-like center with crispy edges, all finished with a golden glaze. It combines the bright acidity of cranberries with the mellow sweetness of apples in a visually inviting presentation.
Equipment
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Mixing bowls
Ingredients
- 1 1/4 cups all-purpose flour for crust
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into small cubes
- 4-5 tablespoons ice water add gradually to bring dough together
- 1 cup fresh cranberries rinsed and drained
- 2 large apples peeled, cored, and sliced
- 2 tablespoons honey for drizzling
- 1 teaspoon vanilla extract optional, for flavor
- 1 egg egg beaten, for egg wash
- 1 tablespoon sugar for sprinkling
Instructions
- In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until a dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll the chilled dough into a 12-inch circle on a lightly floured surface, then transfer it to the prepared baking sheet.
- Spread the cranberries over the center of the dough, leaving a 2-inch border around the edges. Arrange the sliced apples evenly over the cranberries and drizzle with the vanilla extract if using.
- Fold the edges of the dough up and over the fruit filling, gently pleating as you work around the galette while leaving the center exposed.
- Brush the folded crust with the beaten egg and sprinkle the sugar over the crust. Drizzle the honey evenly over the apples and cranberries.
- Bake for about 40 minutes, or until the crust is golden brown and the fruit filling is bubbling around the edges.
- Let the galette cool for 10 minutes before slicing. Serve warm or at room temperature.