Savoriesnsweets’ Blog

Kitchen Experiment: Apple-Cranberry Galette

Posted on: November 23, 2009

While using up all my apples from apple picking, I also made an apple cranberry galette.  I’ve made cakes, pies and puff pastries, but never a galette.  I also never realized just how easy it was to make! Basically, a galette is a free-form open-faced rustic tart, according to the Oxford Companion to American Food and Drink. So if you’re not into making pies or tarts you can just make the dough and wrap your filling in it, free-form. I made mine using a basic pate brisee and using it to wrap my apple-cranberry filling.  I love the flavors of apple & cranberry together, so I’ve been using them a lot! Plus, I think pies are a much better vehicle for the lovely cranberry instead of that weird jelly cranberry sauce that’s always present a the Thanksgiving dinner table.

Apple-Cranberry Galette


  • 1 pound unsalted butter
  • 1 pound all purpose flour
  • 1/2 pound cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder (optional)
  • 6 ounces cold water
  • 6 granny smith apples
  • juice of 1 lemon
  • 6 ounces of dried cranberries
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1/4 cup heavy cream
  • 1/4 cup  brown sugar
  • 1/4 coarse brown sugar such as demarara sugar

Make the pate brisee:

  1. Cut the butter into 1 inch pieces and reserve in the refrigerator to keep it cold.
  2. In a large bowl, combine the flours, salt and baking powder, if using.
  3. Rub butter in by hand, until you have cranberry size pieces of butter in the flour.
  4. Stir in cold water, until dough comes together.
  5. Scrape dough out of bowl, split in half and shape into two, 3 inch thick cylinders.  Wrap in plastic wrap and chill until firm, at leas 30 minutes.

Make the Apple-Cranberry filling:

  1. In a medium bowl, combine the apples, lemon juice, cranberries, cinnamon, clove, nutmeg, vanilla, salt and sugar.  Toss to combine all the spices with the apples. Allow to sit for 30 minutes.
  2. Meanwhile, roll out pate brisee until it is about 1/4 to 1/2 inch thick.  Place the dough onto a flat cookie sheet. Pre-heat oven to 350 degrees.
  3. Toss all of the apple mixture into the center of the dough.  Wrap the dough around the apples, making sure the apples are mostly covered, but there is still an opening in the center.  Don’t worry about making it super pretty–it’s supposed to be rustic!
  4. Brush with heavy cream. Sprinkle with demarara sugar.
  5. Bake for 45 minutes, or until golden brown.

To serve, slice as you would a pie and top with ice cream or whipped cream if desired.


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