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Apple and Cranberry Galette

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This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a holiday meal. Because the fruit filling has been simmered before it goes into the oven, the galette bakes quickly and evenly. This recipe makes 2 galettes—each one will serve 5 or 6 people.

Apple and Cranberry Galette

For the pastry:

1 3/4 cups (9 oz./280 g.) all-purpose flour

6 Tbs. (2 oz./60 g.) white cornmeal

2 tsp. sugar

3/4 tsp. salt

12 Tbs. (1 1/2 sticks or 6 oz./185 g.) cold unsalted butter, cut into 1/2-inch (12-mm.) chunks

6 Tbs. (3 oz./90 g.) sour cream

1/2 cup (4 fl. oz./125 ml.) ice-cold water

 

For the filling:

1/2 cup (4 oz./125 g.) sugar

1/2 cup (4 fl. oz./125 ml.) water

3 Tbs. honey

3 Tbs. fresh lemon juice

1/2 tsp. ground cinnamon

8 large Granny Smith apples, about 4 lb. (2 kg.) total, peeled, cored and sliced

1 1/2 cups (6 oz./185 g.) fresh cranberries

2 Tbs. unsalted butter, cut into thin slices

 

Sugar for dusting (optional)

Crème fraîche for serving (optional)

 

To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

 

Meanwhile, to make the filling, in a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl.

 

Add the cranberries to the liquid in the fry pan and simmer until they start to pop, about 2 minutes. Using a slotted spoon, transfer the cranberries to the bowl with the apples. Increase the heat to medium-high and boil the liquid until reduced slightly, then spoon over the fruit.

 

Position 2 racks in the middle of an oven and preheat to 400°F (200°C).

 

Divide the dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches (30 cm.) in diameter and transfer to separate baking sheets. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch (4-cm.) border uncovered. Fold the border over the fruit, pleating the edges to form a rim. Lay the butter slices over the exposed fruit. Dust the pastry rims with sugar.

 

Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and let the galettes cool completely on the pans. Serve with crème fraîche. Makes two 9-inch galettes; serves 10 to 12.

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Pear Galette

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A rustic free-form tart, like this one with pears delicately fanned across a layer of frangipane, is a beautiful dessert for the fall table, and will impress your guests at any dinner party or after the Thanksgiving meal. If you like, you can garnish the galette with toasted sliced almonds or finely chopped candied ginger.

 

Pear Galette

For the frangipane:

1 1/2 cups (6 oz./185 g) sliced almonds

2/3 cup (5 oz./155 g) sugar

1/4 tsp. kosher salt

2 eggs, lightly beaten

1 tsp. vanilla extract

1 tsp. almond extract

2 Tbs. unsalted butter, melted

3 firm but ripe pears, preferably Comice or Anjou

1 batch Basic Pie Dough

1 egg beaten with 2 tsp. water

1/4 cup (2 1/2 oz./75 g) apricot jam

Position a rack in the upper third of an oven and preheat to 425°F (220°C).

To make the frangipane, in a food processor, combine the almonds, sugar and salt and process until the
almonds are finely ground. Add the eggs, vanilla and almond extracts and melted butter and process until the mixture comes together. Set aside.

Cut the pears in half through the stem end and remove the cores with a melon baller. Slice the pears very thinly vertically, stopping 1/2 inch (12 mm) from the stem so the pear slices stay attached at the stem end.

On a sheet of parchment paper, roll out the pie dough into a round 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick. Trim off any ragged edges to make an even 12-inch (30-mm) round.

Evenly spread the frangipane over the dough, leaving a 2-inch (5-cm) border uncovered. Fan the pears in a decorative pattern on top of the frangipane, cutting the pear halves in half vertically if necessary to make them fit. Fold the edges of the dough up and over the filling, forming loose pleats all around the edge and leaving the center open. Using the sheet of parchment paper, transfer the galette and parchment to a rimmed baking sheet. Using a pastry brush, brush the edges of the galette with the egg wash.

Bake the galette until the pears are tender when pierced with a knife and the crust is golden brown, 50 to 55 minutes. Transfer to a wire rack to cool.

While the galette is cooling, in a small saucepan over low heat, warm the jam until it is liquefied. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the tart with a thin coating of the jam. Cut the galette into slices and serve warm or at room temperature. Serves 6 to 8.

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Recipe Roundup: Fall Baking

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As much as we love sweet berries and stone fruits, we’re looking forward to a new season of baking! Enjoy early autumn’s gems in these gorgeous treats.

 

Apple and Cranberry GaletteApple and Cranberry Galette
This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a harvest (or holiday!) meal.
Apple & Butterscotch Cobbler with Pecan StreuselApple & Butterscotch Cobbler with Pecan Streusel
This cobbler courtesy of Chef Thomas Keller is baked right in the pot used to make the butterscotch sauce, which both minimizes cleanup and makes for a fun, casual presentation.
Pumpkin Cream Cookie SandwichesPumpkin Cream Cookie Sandwiches
For a fun twist on the traditional sandwich cookie, a cream cheese filling flavored with pecan pumpkin butter is tucked between chewy ginger-molasses cookies. They’re perfect for Halloween parties!
Spiced Pear Tarte TatinSpiced Pear Tarte Tatin
Traditional Tarte Tatin uses apples and a classic pastry crust, but this delicious variation substitutes pears and flaky puff pastry. Crystallized ginger packs a gentle heat and plays against the pears’ sweet, floral flavor.
Brown Sugar-Cranberry Oat MuffinsBrown Sugar-Cranberry Oat Muffins
Studded with tart cranberries and packed with wholesome oats, these delicious muffins bake up moist, with nicely rounded, golden-brown tops.
Autumn Fruit StrudelAutumn Fruit Strudel
Here, a mix of fresh and dried fruits is tucked into layers of flaky phyllo dough for an easy, lightened up dessert.
Spiced Cider DoughnutsSpiced Cider Doughnuts
You may wonder if making your own doughnuts is worth the effort. Just one bite of these sugar-glazed deep-fried treats will prove it is. The spicy flavor is sure to bring back memories of crisp autumn mornings and relaxing breakfasts in flannel pajamas.
Cranberry & Pear CrumbleCranberry & Pear Crumble
Warm, gooey, sweet-tart pears and cranberries covered with a spiced crumble topping — this is the ultimate no-fuss fall dessert. Don’t forget vanilla ice cream for serving.
Salted Caramel Apple PieSalted Caramel Apple Pie
A traditional autumn favorite — apple pie — gets a modern twist here with the addition of salted caramel. A lattice crust makes it pretty enough for a special occasion.
Brandied Apple Cake with Figs and WalnutsBrandied Apple Cake with Figs and Walnuts
Loaded with apple chunks, dried fruit and nuts, here is a not-overly-sweet cake that can be enjoyed for breakfast, afternoon tea or as a casual dessert when topped with whipped cream.
Pumpkin Coffee Cake with Brown Sugar-Pecan StreuselPumpkin Coffee Cake with Brown Sugar-Pecan Streusel
This coffee cake is lighter than you would expect, with the rich flavor of pumpkin and spices and a thick layer of crunchy brown sugar and pecan streusel. Serve it for an autumn brunch.
Cranberry Chess TartCranberry Chess Tart
With its simple custardy buttermilk filling, chess pie is a classic dessert of the American South. This updated version is baked in a square tart pan and includes sweet-tart cranberries and orange zest, giving it a festive twist for the fall and winter tables.
Deconstructed Apple Crisp with Buttermilk Ice CreamDeconstructed Apple Crisp with Buttermilk Ice Cream
Here, Liz Williams, Pastry Supervisor at Tennessee’s Blackberry Farm, gives the classic apple crisp a creative makeover: The topping is transformed into oatmeal cookies that are served atop the apple filling in individual bowls. A scoop of buttermilk ice cream adds the perfect finishing touch.
Pumpkin Bread with Cream Cheese SwirlPumpkin Bread with Cream Cheese Swirl
This spiced pumpkin bread has a delicious surprise hidden inside: a swirl of tangy-sweet cream cheese.
Pear-Custard TartPear-Custard Tart
This delicately flavored tart is filled with vanilla-poached pears and brandy-spiked custard, then topped with sugary toasted almonds. It makes an elegant finale for a fall gathering.