Print

Cranberry Apple Galette Recipe

Cranberry Apple Galette Recipe
Print Recipe

★★★★★

4.9 from 8 reviews

This Cranberry Apple Galette is a rustic, free-form tart combining the tartness of fresh cranberries with the sweet, warm flavors of spiced apples. Encased in a flaky homemade buttery crust and glazed with apricot jam, it makes a perfect autumn dessert or holiday centerpiece, delighting with its balance of textures and vibrant colors.

Ingredients

Scale

Dough

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/4 cup ice water, plus more if needed
  • Pinch of salt

Filling

  • 3 cups mixed apples, peeled, cored, and sliced
  • 1 cup fresh cranberries, washed and drained
  • 1/2 cup granulated sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour, divided (1 tablespoon for apples, 1 tablespoon for cranberries)

Topping and Finishing

  • 1 egg yolk, beaten (for brushing)
  • 2 tablespoons apricot jam (for glazing)
  • Optional: extra sugar for sprinkling over crust

Instructions

  1. Prepare the dough: Combine the flour and a pinch of salt in a mixing bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.
  2. Form the dough: Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overmixing to keep the dough tender. Form into a flat disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  3. Preheat and roll out dough: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out chilled dough into a rough 12-inch diameter circle. Transfer to a parchment-lined baking sheet.
  4. Prepare apple filling: In a bowl, toss sliced apples with half the sugar, cinnamon, nutmeg, and 1 tablespoon of flour until well coated to help thicken juices during baking. Set aside.
  5. Prepare cranberry filling: In a separate bowl, toss cranberries with remaining sugar and 1 tablespoon flour to prevent juice leakage.
  6. Assemble the galette: Spread the apple mixture in the center of the dough, leaving a 2-inch border. Evenly distribute the cranberries over the apples.
  7. Fold edges: Fold the dough edges over the filling, pleating to create a rustic border while leaving the center exposed.
  8. Brush crust: Brush the dough edges with beaten egg yolk for a glossy finish. Optionally, sprinkle a little sugar over the crust for extra sweetness and crunch.
  9. Bake: Bake for 40-45 minutes until crust is golden and filling bubbles. Watch for over-browning; cover edges with foil if necessary.
  10. Glaze and cool: Warm apricot jam with a splash of water and brush over crust for shine. Allow galette to cool on a wire rack for several minutes before slicing and serving.

Notes

  • You can use a variety of apple types like Granny Smith, Honeycrisp, or Fuji for balance of tart and sweet flavors.
  • Keep the butter very cold for a flakier crust.
  • Use fresh cranberries for the best texture and tartness; frozen may release more juice.
  • Chill the dough well before rolling to make it easier to handle and prevent shrinking during baking.
  • Leftovers can be stored in an airtight container for up to 2 days at room temperature or refrigerated for up to 5 days.
  • Serve with whipped cream or vanilla ice cream for an indulgent treat.

Nutrition

Keywords: cranberry apple galette, rustic tart, fall dessert, holiday dessert, fruit galette

Find it online: https://lucabites.com/cranberry-apple-galette-recipe/