Cranberry Galette
A uniquely delightful dessert that balances tartness and sweetness in a charming, rustic presentation, featuring a flaky crust and juicy cranberries.
Ingredients
For the crust
- 1 ½ cups all-purpose flour the foundation for your tender, flaky crust
- ½ cup unsalted butter (cold, cubed) rich and creamy, it adds a luxurious texture
- ¼ cup granulated sugar for a touch of sweetness
- ¼ tsp salt to balance the sweetness and enrich the flavors
- 4-6 tbsp ice water the cool touch that binds the dough
For the filling
- 2 cups fresh cranberries or frozen, thawed, and drained
- 1 tsp cinnamon aromatic and warm, it brings a comforting flavor
Instructions
Preparation of the Dough
- Combine the flour and salt in a large mixing bowl.
- Add the cold, cubed butter, and blend until the mixture forms coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough just comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for at least one hour.
Preparing the Filling
- In a medium bowl, toss the fresh cranberries with sugar and cinnamon.
- Allow the mixture to sit for about 10 minutes to release juices and soak up flavors.
Assembly and Baking
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough into a rough 12-inch circle on a floured surface.
- Transfer the rolled-out dough to a parchment-lined baking sheet.
- Spoon the cranberry filling into the center of the dough, leaving a 2-inch border.
- Fold the edges over the filling into pleats, brush the crust with melted butter, and sprinkle with sugar.
- Bake for 35-40 minutes, until the crust is golden brown and cranberries are bubbling.
- Allow it to cool slightly before serving warm.
Notes
Ensure butter is cold for a flaky texture. Don’t skip chilling the dough. If using frozen cranberries, thaw and drain thoroughly to avoid sogginess.