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. John thought it a bit too tart and puckered with each bite. But it didn’t stop him from finishing every forkful.
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.
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.
Good for Almost Everything Pie Dough for a single crust, chilled (recipe follows), OR store bought pie crust
3 Tbsp dry bread crumbs (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
confectioners’ sugar, for dusting
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.
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
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
about 1/4 cup ice water
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. Scape 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.