Apple-Cranberry Galette Recipe

This Apple-Cranberry Galette is a flaky and rustic recipe, which is made with sweet Golden Delicious apples and tart dried cranberries. It’s the perfect fall dessert, ready in about an hour, plus chilling time.

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Apple-Cranberry Galette 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
• 1/4 tsp. kosher salt
• 2 Tbsp. salted butter, cut into small pieces

How To Make Apple-Cranberry Galette

1. Make the Crust: In a large bowl, combine the flour and salt. Cut in the cold butter and shortening with a pastry cutter until the mixture resembles tiny pebbles. Add the egg, then stir in the ice water and vinegar until the dough just comes together. Form it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
2. Prepare the Filling: Preheat the oven to 375°F. Place the dried cranberries in a small bowl and cover them with hot water to soften for about 15 minutes. Drain them well. In a large bowl, combine the sliced apples, lemon juice, sugar, flour, salt, and the softened cranberries.
3. Assemble the Galette: On a floured surface, roll the chilled dough into a 13-inch round and transfer it to a parchment-lined baking sheet. Spread the apple-cranberry filling in the center, leaving a 2- to 3-inch border. Dot the filling with the pieces of butter.
4. Fold and Chill: Gently fold the edges of the dough up and over the filling, leaving the center open. Place the assembled galette in the refrigerator to chill for 30 minutes.
5. Bake Until Golden: Brush the folded crust with heavy cream and sprinkle with coarse sugar. Bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, you can cover it loosely with foil. Let it cool on a wire rack before slicing.

Recipe Tips

• How to get a flaky crust? The secret is to use very cold butter and shortening and not to overwork the dough. The small pieces of fat will create steam pockets as they bake, resulting in a light and flaky crust.
• How to avoid a soggy bottom? Tossing the apples with flour before adding them to the galette helps to thicken their juices as they bake, preventing the bottom crust from becoming soggy.
• What are the best apples for a galette? Use a firm apple that holds its shape well during baking. Golden Delicious, Honeycrisp, Braeburn, and Granny Smith are all excellent choices.
• Can I make the dough ahead of time? Yes, the galette dough can be made up to 2 days in advance and stored, well-wrapped, in the refrigerator. You can also freeze it for up to 3 months.

What To Serve With Apple-Cranberry Galette

This rustic tart is delicious on its own, but it’s even better served warm with:

• A scoop of vanilla bean or cinnamon ice cream
• A drizzle of warm caramel sauce
• A dollop of whipped cream or crème fraîche

How To Store Apple-Cranberry Galette

• Room Temperature: The galette is best on the day it’s made but can be stored, loosely covered, at room temperature for up to 2 days.
• Reheating: Reheat slices in a 350°F (175°C) oven for 5-10 minutes to re-crisp the crust.

Apple-Cranberry Galette Nutrition Facts

• Calories: 400-450 kcal
• Fat: 22g
• Carbohydrates: 48g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Apple Cider Syrup Recipe
• Spiced Apple Mug Cake Recipe
• Brown Butter Apple Cinnamon Muffins Recipe