What a perfectly festive way to usher in Fall with this Glazed Cranberry Apple Galette.
What’s a galette? It’s a French term for a free-form pie or tart with folded edges. The Italians call this a crostata. Whatever you call it, it’s easy. You can substitute 2 sticks (227 g) of butter for a more flavorful crust if you don’t like shortening.
You should spend some time at the local apple orchard picking apples, then bring your harvest home to make this yummy Galette for dessert. And serve it warm with a scoop of ice cream! 🙂
Check out Candice’s recipe for the instructions. Here are the measurement conversions.
2½ cups (301 g) flour
1 teaspoon salt
1 cup (184 g) vegetable shortening
1 egg yolk plus milk to make 2/3 cup (158 ml)
1 teaspoon melted butter
4 apples, peeled and sliced
1/2 cup (50 g) cranberries
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon all spice
1/4 cup (50 g) sugar
2 Tablespoons (21 g) quick-cooking tapioca
Roll out pie crust into a large circle 13 inches (33 cm) in diameter
1/4 cup (28 g) icing sugar
1/2 teaspoon water
1/2 teaspoon almond extract
Preheat the oven to 350˚F (180°C)
Please check out the September 2015 issue of the magazine.
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