Move Over Apple Pie~Apple, Cranberry & Pecan Galette is in the House!

November 17, 2018

 

 

Apple, Cranberry & Pecan Galette

Looking to add a little WOW to your Holiday Menu? Give this elegant dessert a try.

 

 

Apple, Cranberry & Pecan Galette

This free-formed tart, also known as a French Galette, is as easy to make as it delicious to eat!

 

Yields about 8 servings

 

Ingredients:

*Pie Crust:

1¼ cup all-purpose flour

¼ teaspoon salt

1 teaspoon sugar

7 tablespoons cold unsalted butter, cut into chunks

3 tablespoon cold water

1 large egg, beaten + 1 tablespoon water

 

Filling:

1 cup dark brown sugar

4-5 medium apples, like Honey Crisp, Gala, and Granny Smith, peeled, cored and cut into ¼- inch thick slices

1 cup dried cranberries

½ cup water

 

Garnish:

2 tablespoons sugar

½ cup toasted pecans, chopped

¼ cup powdered sugar

 

 

Directions:

Preheat oven to 375*F.

 

Pie Crust

Sift together the flour, salt, and sugar.

Cut the cold butter into the flour mixture until the mixture resembles coarse cornmeal.

Add the cold water, one tablespoon at a time, and stir until the mixture comes together into a loose ball.

Turn out onto a lightly floured surface and shape into a disc.

Wrap in plastic wrap and refrigerate at least 30 minutes. This pie dough can also be made up to two days ahead, tightly wrapped and refrigerated.

 

In a large bowl, combine the apples and brown sugar; set aside.

In a small saucepan, combine the dried cranberries and water.

Bring to a boil, then reduce heat and simmer for 10 minutes, or until cranberries are plump and tender.

Remove from heat, cool slightly, and drain; reserving ¼ cup of the liquid.

Mix the cooked cranberries to the apple mixture along with the reserved liquid.

Remove dough from refrigerator and allow to temper for 10 minutes.

 

Remove plastic wrap and roll out on lightly floured parchment paper, into a 12-inch round disc.

Brush excess flour from dough and parchment paper and transfer to a baking sheet.

Spoon apple mixture into the center of the tart round and fold dough edges up around the fruit mixture. You should have a 6 inch circle of fruit showing at the top of the tart.

 

Brush dough with the beaten egg mixture, sprinkle with sugar, and Bake for 30 minutes, or until the fruit mixture is bubbling and crust is golden brown.

Garnish with a dusting of powdered sugar and chopped pecans.

 

*Pre-made refrigerated or frozen pie crust works in a pinch.

 

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

 

 

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#1

Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!

 
#2

Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!

#3

Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

Chef Jennifer's

Cooking Tips:

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