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.
Recipe to make cranberry lime galette
Cranberry Lime Galette
• 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
Good for Everything Pie Crust
- 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…
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