Thanksgiving Past: Apple Cranberry Galette

For this year’s Thanksgiving dessert, I made an elegant French Apple Tart.  It was all about the perfect presentation of apple layers.  In contrast, last year I made a Cranberry Apple Galette.  A galette is a free-form tart so no need for rolling out dough or a tart pan.  You simply gather up the edges of the crust around the mound of juicy apples and cranberries.  While not as fancy as the French Apple Tart, it is equally impressive-looking when the fruit bakes down and it has a rustic, golden look when finished.

This recipe does require first sauteing the apples and simmering cranberries but it creates a nice sauce for the fruit to soak up.

I love seeing the flecks of cinnamon on apples.  The cooked apple mixture would even be good for pancakes or crepes.  Careful when you combine the fruits.  The cranberries are softened and can “bleed” onto the apples.

Pile all the fruit in the center in one mound.  It almost seems like too much but it really shrinks down.


Folding up the edges of pie dough to create a crust.  To prevent the juices from spilling out like on mine, make sure to line the pan with foil or parchment.

Cranberry Apple Galette
from williams-sonoma.com

No special notes this time.  I followed the recipe exactly.  Just make sure to line the pan for easier clean up.  🙂

1 Comment

  • Reply Michael December 4, 2009 at 4:08 am

    this looks so yummy!
    check out my food blog and tell me what you think:
    http://thegodscake.wordpress.com

    Michael

  • Leave a Reply