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Yields:
8 serving(s)
Prep Time:
35 mins
Total Time:
2 hrs 10 mins
Enjoy this fruity galette for breakfast, dessert, or as a snack.
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Ingredients
For the Crust:
- 1 3/4 cups
all-purpose flour, plus more if needed
- 1/2 tsp.
kosher salt
- 4 Tbsp.
cold salted butter, cut into pieces
- 4 Tbsp.
cold vegetable shortening, cut into pieces
- 1
large egg, lightly beaten
- 3 Tbsp.
ice water, plus more if needed
- 1 tsp.
distilled white vinegar
Heavy cream, for brushing
Coarse sugar, for sprinkling
For the Filling:
- 1/3 cup
dried cranberries
- 1 1/4 lb.
Golden Delicious apples, peeled and thinly sliced
Juice of 1/2 lemon
- 1/2 cup
granulated sugar
- 1 Tbsp.
all-purpose flour, plus more for dusting
- 1/4 tsp.
kosher salt
- 2 Tbsp.
salted butter, cut into small pieces
Directions
- Step 1For the crust: Combine the flour and salt in a large bowl. Work in the butter and shortening with a pastry cutter until the mixture resembles tiny pebbles. Add the egg. Stir in the ice water and vinegar until just combined, adding a little more flour if the dough is too wet or a little more water if it’s too crumbly. Flatten the dough into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
- Step 2For the filling: Preheat the oven to 375 ̊. Place the cranberries in a small bowl and cover with hot water. Let sit until softened, about 15 minutes. Drain and squeeze out any excess water. Combine the apples, lemon juice, granulated sugar, flour, salt and softened cranberries in a large bowl and stir to combine.
- Step 3Line a baking sheet with parchment paper. Roll out the dough on a floured surface into a 13-inch round. Use a pizza cutter or paring knife to trim the edges. Carefully place the dough on the prepared baking sheet.
- Step 4Spread the apple-cranberry filling in the center of the dough, leaving a 2- to 3-inch border. Dot with the butter. Fold in the edges of the dough, leaving it open in the center. Refrigerate 30 minutes.
- Step 5Brush the edges of the dough lightly with cream and sprinkle with coarse sugar. Bake until the filling is golden and bubbly, 30 to 40 minutes. (If the crust is browning too quickly, cover loosely with foil.) Transfer to a rack and let cool.
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