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Cranberry Lime Galette

By Lorraine

Easier than making a pie, Cranberry Lime Galette is both beautiful & delicious. Folded crust is filled with fresh and dried cranberries, apples and raisins.
 
Cranberry Lime Galette. With a look of casual elegance, this colorful galette is both tart and delicious. It is so good I think I could’ve devoured it all by myself!  It did require a scoop of vanilla ice-cream to balance it perfectly so it scored really high with my taste buds.  

 
 
Easier that making a pie, Cranberry Lime Galette is both beautiful & delicious. Folded crust is filled with fresh and dried cranberries, apples and raisins.
 
I just love cranberries and especially this time of year when they are so abundant.  I will be adding this recipe to ‘my favorites’ file. It is exciting both visually and to the palate.
 
 

The recipe from Dorie Greenspan’s cook book uses her own homemade crust and it is delicious. But, if you want to make the dessert quicker and easier, go ahead and use a store-bought crust. It will will work well and save a lot of time.

About galettes

Galettes are a great dessert for beginner bakers. They look impressive and are not difficult to make, even if you are making the crust from scratch.
 
A sprinkle of breadcrumbs insures that the crust will not get soggy. It will keep things firm and crispy, even under the filling of cranberries and apples.

 

Recipe to make cranberry lime galette

 

Cranberry Lime Galette

Baking: From My Home to Yours by Dorie Greenspan
 

PRINT RECIPE

INGREDIENTS:

• Good for Almost Everything Pie Dough for a single crust, chilled (recipe follows), OR store-bought single pie crust
• 3 Tbsp ground nuts (walnuts, almonds, pecans, or skinned hazelnuts)
• 3 Tbsp dry breadcrumbs (unseasoned, store bought)
• 2 cups cranberries, fresh or frozen (let thaw and pat dry)
• 1 medium apple, peeled, cored, and cut into 1/2-inch chunks
• 1/2 cup moist, plump dried cranberries (optional)
• 3/4 cup (packed) light brown sugar
• a 1 1/2-inch piece of fresh ginger, peeled and finely chopped
• grated zest of 1 lime
• juice of 1/2 lime
• 3 Tbsp raspberry jam or jelly
• decorating (coarse) or granulated sugar, for dusting
• confectioners’ sugar, for dusting

 

DIRECTIONS:

Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
 
 
To make it easier to move the pie dough onto the baking sheet, roll it between sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
 
 
Roll the dough into a large 1/8-inch circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Transfer the dough to the baking sheet and keep it covered in the refrigerator while you make the filling.

 

FILLING:

Mix together the nuts and bread crumbs.
 
Toss together the remaining ingredients (except the decorating and confectioners’ sugars for dusting) in a bowl, stirring just to mix.

 

Good for Everything Pie Crust

INGREDIENTS:
 
  • 1 1/2 cup all-purpose flour
  • 2 Tablespoons sugar
  • 3/4 tsp. salt
  • 1 1/4 stick (10 Tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-sized pieces
  • 2 1/2 Tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
  • out 1/4 cup ice water
     

    PIE CRUST DIRECTIONS:

    Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients.

    Drop in the butter and shortening and pulse only until butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley.

     

    Pulsing the machine on and off, gradually add about 3 Tbs. of water. Add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour.

     

    If, after a dozen or so pulses, the dough doesn’t look evenly moistened to form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl onto a work surface.

     
     

    Shape dough into a ball and then flatten into a disk and wrap in plastic. Refrigerate the dough for at least one hour before rolling. (If your ingredients were very cold and you worked quickly, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)

     

    Remove the crust from the refrigerator. Using a cake pan or pot lid as a template and the tip of a blunt kitchen knife as a marker, gently trace a 9-inch circle in center of the dough, this is the area for the filling. Sprinkle the center circle with the nut and crumb mixture and top with the filling. Now gently lift the unfilled border of dough up and onto the filling: as you lift the dough and place it on the filing, it will pleat.

     

    Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of decorating or granulated sugar.

     

    Bake the galette for 35-40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.

     

    Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette with it is just warm or when it has reached room temperature, lightly dusted with confectioners’ sugar.

     
     
    If you like this recipe you might also like…
     
    All-in-one Thanksgiving Bundt cake includes all your favorite flavors of Thanksgiving wrapped up in each delicious bite. Perfect for your dessert table.
    All-the-flavors-of Thanksgiving Bundt Cake
     
    Chocolate Pecan Pie
    A decadent dessert, chocolate pecan pie is a classic old-fashioned favorite. Easy recipe using dark chocolate, espresso powder & corn syrup.

 

Easy Homemade Pie CrustA flaky, homemade pie crust is easier than you think. An easy, classic recipe using shortening perfect for your apple, pumpkin or savory pies. Less expensive than purchased and better tasting!

 

Easy Apple Crumb PieSweet streusel topping makes this apple crumb pie an old-fashioned favorite dessert. Easy recipe with a filling of apples and crumb topping baked until the apples are sweet and tender. Serve with or without a scoop of vanilla ice.

 

Cranberry Apple CrispSweet and tart Cranberry Apple Crisp with an oatmeal crumb topping is a lovely autumn dessert. Serve warm with ice cream or dollop of whipped cream.

 

 
Grateful Prayer Thankful Heart NewsletterOur Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.

   

Filed Under: Pies & Cobblers, Recipes, Sweet Treats Tagged With: Baking, cranberries

Comments

  1. Buttercup says

    November 20, 2010 at 4:50 am

    This looks terrific. I'm planning to make a cranberry souffle and cranberry and fig relish. Cranberry is one of my all-time favorites and I'm so excited to get fresh cranberries.

    Reply
  2. Jeannette says

    November 18, 2010 at 2:43 pm

    this is one of the most gorgeous galettes i've seen! what a beautiful job!

    Reply
  3. Vivienne says

    November 17, 2010 at 10:06 am

    Love the colour. I can just imagine how the scoop of vanilla icecream to complement the tartness would make this a perfect kind of dessert! yummm!

    Reply
  4. Cherine says

    November 17, 2010 at 8:43 am

    Gorgeous galette! Looks yummy!

    Reply
  5. Tia says

    November 17, 2010 at 12:55 am

    wow, it's sooo pretty!

    Reply
  6. crochet lady says

    November 16, 2010 at 11:53 pm

    I like anything cranberry!

    Reply
  7. Ann says

    November 16, 2010 at 8:43 pm

    It's so pretty and it looks delicious. I love cranberries but I'm the only one here that does. Although I've never given them to Duke, maybe he would share some with me 🙂

    Reply
  8. Jennifurla says

    November 16, 2010 at 6:16 pm

    So gorgeous

    Reply
  9. Jacque says

    November 16, 2010 at 5:59 pm

    Yours looks like it belongs in the book. Very nice!

    Reply
  10. Cindy says

    November 16, 2010 at 5:01 pm

    That does look good! I like cranberries and actually prefer something more tart. Thanks for sharing the recipe link.

    Reply
  11. Jennifer Juniper says

    November 16, 2010 at 4:22 pm

    It is so beautiful! What a great Thanksgiving dessert!

    Reply
  12. Mildred says

    November 16, 2010 at 4:02 pm

    I bet it was really tasty with ice cream! Hope you have a nice day Lorraine.

    Reply
  13. NanaDiana says

    November 16, 2010 at 3:36 pm

    That looks absolutely delicious! YUM Hugs- Diana

    Reply

Trackbacks

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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