Apple Cranberry Galette With Brown Sugar Glaze
From the Blog Author
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 2 large apples, peeled, cored, and thinly sliced
- 2/3 cup fresh or frozen cranberries
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons milk or cream
Directions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a food processor, combine flour, butter, sugar, and salt until the mixture resembles coarse crumbs; gradually add ice water until dough comes together.
Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
In a bowl, mix apples, cranberries, sugar, cinnamon, nutmeg, and flour until evenly coated.
Roll out the chilled dough on a floured surface into a roughly 12-inch (30 cm) circle and transfer it to the prepared baking sheet.
Arrange the apple and cranberry mixture in the center, leaving a 2-inch border, then fold the edges over the filling, pleating as needed to create a rustic edge.
Bake for 35–40 minutes, or until the crust is golden and the fruit is tender.
While the galette bakes, prepare the brown sugar glaze by combining brown sugar, butter, and milk in a small saucepan over medium heat; cook until smooth and slightly thickened.
Drizzle the glaze over the warm galette before serving.
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Frequently Asked Questions
What is the best way to store leftover Apple Cranberry Galette?
Store leftover Apple Cranberry Galette at room temperature, loosely covered, for up to 2 days to maintain the flakiness of the crust. For longer storage, refrigerate for up to 4 days, though it's best reheated slightly before serving to crisp up the pastry.
Can I make the galette dough ahead of time for this recipe?
Yes, you can definitely make the pie dough ahead of time! After mixing and shaping it into a disk, wrap it tightly in plastic wrap and chill it for the required 30 minutes, or even up to 2 days before you plan to assemble and bake your galette.
What apples are best to use for this rustic Apple Cranberry Galette?
For the best texture that holds up during the 40-minute bake time, choose firm, slightly tart apples like Granny Smith or Honeycrisp for your 2 large apples. These varieties prevent the filling from becoming too mushy under the brown sugar glaze.
