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
- Mix the flour and salt in a large bowl. Add the cold butter cubes and use your fingers or a pastry cutter to work until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork just until the dough begins to come together. Avoid overworking to keep the crust flaky.
- Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes to relax the gluten and firm up the fat.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Retrieve the chilled dough, and on a lightly floured surface, roll it into a 12-inch circle.
- Transfer the rolled dough onto the prepared baking sheet. Spread the cranberries evenly in the center, leaving about 2 inches of border around the edges.
- Arrange apple slices over the cranberry layer, overlapping slightly and sprinkling vanilla extract over the top for added flavor.
- Fold the edges of the dough over the filling, pleating gently as you go to create a rustic border, leaving the center exposed.
- Brush the crust with the beaten egg for a glossy finish and sprinkle evenly with sugar for a sweet crunch.
- Drizzle honey over the fruit filling, and scatter a few cranberries and apple slices on top for a beautiful presentation.
- Bake in the preheated oven for about 40 minutes, or until the crust is golden brown and the fruit filling is bubbling and slightly thickened.
- Remove the galette from the oven, let it cool for a few minutes, then slice and serve warm or at room temperature, enjoying the crisp crust and juicy fruit filling.
