Cranberry Galette
I stumbled upon the recipe for Cranberry Galette during a cozy winter evening over ten years ago. It was a chilly Sunday, and my family had gathered at our kitchen table, the aroma of spices and sweetness dancing in the air. As I flipped through an old cookbook, my fingers landed on a page highlighting this rustic dessert. The thought of tart cranberries wrapped in a flaky crust immediately sparked my interest. That day, I didn’t just bake; I created a memory, one that has since become a cherished tradition during the holidays. Each bite of the galette brings warmth, nostalgia, and the spirit of togetherness, making it more than just a recipe it’s a piece of family history. I hope as you make this Cranberry Galette, it finds a special place in your heart as it has in mine.
What Makes This Recipe Special
Cranberry Galette is not just a dessert; it’s a celebration of the seasonal flavors that winter brings. This recipe beautifully marries the tartness of cranberries with a buttery, flaky crust, making it a perfect balance of sweetness and tang. The simplicity of its preparation allows everyone, from novice bakers to seasoned ones, to experience the joy of creating something delightful. With its rustic charm, the galette avoids the formality of traditional pies, making it a friendly, approachable option for family gatherings. Plus, it’s healthier than many other desserts, packing in the goodness of fruit while still indulging that sweet tooth.
What You’ll Need
For the Dough:
- 1 ½ cups all-purpose flour (for a gluten-free option, use almond flour)
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 4-6 tablespoons ice water
For the Filling:
- 2 cups fresh or frozen cranberries (Make sure they are tart; if using frozen, no need to thaw)
- ¾ cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch (for thickening)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (for warmth)
For Garnish:
- 1 egg, beaten (for egg wash)
- Optional powdered sugar for dusting
Step-by-Step Guide
Step 1: Prepare the Dough
In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form it into a disc, cover in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Mix the Filling
In another bowl, combine the cranberries, sugar, cornstarch, vanilla extract, and cinnamon. Toss gently until the berries are evenly coated. Let it sit while the dough chills, allowing the flavors to meld.
Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure easy cleanup.
Step 4: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it carefully to the prepared baking sheet. Don’t worry if it’s not perfect it’s rustic charm at its finest!
Step 5: Assemble the Galette
Spoon the cranberry filling into the center of the dough, leaving about 2 inches uncovered around the edges. Fold the edges of the dough over the fruit, overlapping as needed. Brush the crust with the beaten egg for a golden finish.
Step 6: Bake
Bake the galette in the preheated oven for about 30-35 minutes or until the crust is golden brown and bubbling. You’ll know it’s ready when the filling is visible and bubbling around the edges.
Step 7: Cool and Serve
Allow the galette to cool for about 10 minutes before slicing. This waiting time lets the juices set a bit more for easier serving.
Helpful Cooking Tips
- Chill the Butter: Ensure your butter is very cold for the flakiest crust.
- Substitutions: Feel free to add other berries like blueberries or raspberries to create a mixed berry galette.
- Make Ahead: You can prepare the dough and filling ahead of time. Just keep them refrigerated until you’re ready to bake.
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
- Gluten-Free: Use a gluten-free blend or almond flour instead of all-purpose flour for a gluten-free crust option.
Best Ways to Serve
The Cranberry Galette shines on its own but can be accompanied by a scoop of vanilla ice cream or a dollop of fresh whipped cream for added indulgence. Pair it with a cup of herbal tea to enhance that cozy, comforting feel. When serving, dust the top lightly with powdered sugar for a beautiful, snowy finish.
Common Questions
Can I make this recipe ahead of time?
Absolutely! Prepare the dough and filling in advance, but try to bake it the day you plan to serve for the freshest taste.
Can I freeze the leftovers?
Yes, you can freeze slices of the galette. Wrap them tightly in plastic and keep in the freezer for up to a month. Reheat in the oven before serving.
What can I use instead of cornstarch?
You can use arrowroot powder or tapioca starch as a substitute for cornstarch.
How do I prevent the dish from becoming watery?
Make sure to mix the cranberries with cornstarch well before baking; this helps absorb excess moisture.
Can I make this vegetarian or dairy-free?
Yes! Use vegan butter in the crust and a dairy-free ice cream if you prefer an entirely plant-based treat.
Creating this Cranberry Galette has reminded me how essential it is to share food with loved ones, especially during special occasions. Beyond its delicious flavors, this recipe encourages gathering around the table, laughing, and reminiscing over cherished memories. I invite you to try this recipe, feel the warmth of its baking, and share your results or thoughts let’s create our delightful traditions together!
“This Cranberry Galette was a hit at our holiday dinner! Everyone loved the tartness of the cranberries against the buttery crust. It’s now a family favorite!” – Jess from New York.
Cranberry Galette
Ingredients
Method
- In a large bowl, combine the flour, sugar, and salt.
- Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
- Form it into a disc, cover in plastic wrap, and refrigerate for at least 1 hour.
- In another bowl, combine the cranberries, sugar, cornstarch, vanilla extract, and cinnamon. Toss gently until the berries are evenly coated. Let it sit while the dough chills.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to the prepared baking sheet.
- Spoon the cranberry filling into the center of the dough, leaving about 2 inches uncovered around the edges.
- Fold the edges of the dough over the fruit, overlapping as needed.
- Brush the crust with the beaten egg for a golden finish.
- Bake the galette in the preheated oven for about 30-35 minutes or until the crust is golden brown and bubbling.
- Allow the galette to cool for about 10 minutes before slicing.
Notes
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