Cranberry Orange Galette
This free-form tart is easier to make than a pie, and it's bursting with bright, festive flavors. The combination of tart cranberries and zesty orange is simply irresistible, especially when nestled in a flaky, buttery crust. This rustic dessert is perfect for any occasion, from holiday gatherings to a simple weeknight treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 4 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 tablespoon butter cut into small pieces
- 1 large egg beaten (for egg wash)
- 2 tablespoons coarse sugar for sprinkling (optional)
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a tender crust.
- Prepare the Filling: In a large bowl, combine the cranberries, sugar, orange juice, orange zest, cornstarch, cinnamon, and cloves. Stir until well combined.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer to Baking Sheet: Carefully transfer the dough to a baking sheet lined with parchment paper.
- Assemble the Galette: Pour the cranberry filling into the center of the dough, leaving a 2-inch border. Dot the filling with small pieces of butter.
- Fold the Edges: Gently fold the edges of the dough over the filling, pleating as you go.
- Egg Wash and Sugar: Brush the crust with the beaten egg wash and sprinkle with coarse sugar, if desired. The egg wash will give the crust a beautiful golden color, and the sugar will add a touch of extra sweetness and crunch.
- Bake: Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Let the Cranberry Orange Galette cool on the baking sheet for at least 15 minutes before slicing and serving. The filling will thicken as it cools.