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Apple-Cranberry Galette

Apple-Cranberry Galette. Organic Cranberries top this beautiful rustic tart that's easier than pie!
Prep Time15 mins
Cook Time35 mins
Chilling Time1 hr
Total Time1 hr 50 mins
Course: Dessert
Cuisine: French
Keyword: almonds, apple, cranberry, tart
Servings: 6 Servings
Author: Sarah Ricci

Equipment

Ingredients

Crust

  • 1 1/2 cup All Purpose Flour
  • 2 Tbsp Sugar
  • 1 Tbsp Orange Zest
  • 1/4 tsp Salt
  • 1 stick Butter cold unsalted, cut into 1/2 inch cubes
  • 5 Tbsp Cold Water Divided 4 Tbsp +1 Tbsp
  • 1/4 cup Almonds slivered

Cookie Mix

  • 7 Ginger Snap Cookies crushed
  • 1/4 cup Almond Meal
  • 1/4 cup Sugar

Apple-Cranberry Filling

  • 2 Apples Honeycrisp or Washington, cored + sliced thin
  • 1/3 cup Sugar
  • 1/2 tsp Cinnamon
  • 1/2 cup Cranberries Decas Farms Organic, cut in half
  • 1 Tbsp Butter cut into small cubes

Instructions

For the Crust

  • In a large bowl, combine the flour, sugar, orange zest, and salt. Using your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 Tbsp. of the cold water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
  • Press dough it into an 8-inch round. Wrap it tightly and refrigerate for at least 1 hour or up to 2 days before rolling out.

Cookie Mix + Filling

  • Crush ginger snaps in a reusable bag using a rolling pin. In a medium bowl combine ginger snaps, almond meal and sugar, mix well.
  • Thinly slice apples and toss in a small bowl with sugar and cinnamon.

Assemble the Galette

  • Preheat oven to 400 degrees.
  • On a lightly floured work surface, roll out dough creating a circle about 12 inches in diameter and transfer to a baking sheet lined with parchment paper.
  • Spread the cookie mix over the dough evenly, leaving a 2-inch border like in the photo above. Arrange the apple mixture in the center on top of the crumbs and fold the 2-inch border of the dough toward the center, loosely pleating as you go and pressing to repair any tears. Top the apples with the halved cranberries and dot the exposed apples with the remaining tablespoon of butter cubes.
  • Brush outer dough with egg wash and place sliced almonds on top as in photo above.
  • Bake for 35 – 40 minutes or until golden brown.

Notes

Optional - Dust outer crust with powdered sugar before serving for a festive look! Galette can be served warm or at room temperature. Best with a scoop of vanilla ice cream!