Cranberry Lime Galette

Posted by Lindsey On 1:53 PM

OMG this is desert is amazing. I wanted to make something to celebrate the end of the school semester and boy am I glad I chose this recipe. It is from Baking From My Home To Yours.

Cranberry Lime Galette

from Dorie Greenspan


9 inch pie dough. (I used the pie dough recipe from this book)
3 tablespoons ground pecans
3 tablespoons dried bread crumbs
2 cups cranberries
1 medium apple, peeled, cored and cut into 1/2 inch chunks
1/3 moist plump dried cranberries (optional)
3/4 cup packed light brown sugar
1 1/2 inch piece of fresh ginger, peeled and chopped
Grated zest of 1 lime
Juice of 1/2 lime
3 tablespoons raspberry jam or jelly
Coarse sugar for dusting\

Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat. To make it easier to move the pie dough onto the baking sheet, roll it between the sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively work on a well floured surface, taking care to keep the dough moving by turning it and flouring the surface often.

Roll the dough into a large 1/8-inch-thick circle. Using a pastry wheel or a paring knife, trim the dough to a 13 inch diameter. Transfer the dough to the baking sheet and keep it covered in the fridge while you are making the filling.

Mix together the nuts and bread crumbs.

Toss together all the remaining ingredients (except the decorating sugar for dusting) in a bowl, stirring just to mix.

Remove the crust from the fridge. Using a cake pan or pot lid as a template and the tip of a blunt knife as a marker, gently trace a 9 inch circle in the corner of the dough-this is the area for the filling. Sprinkle the center circle with the nuts and crumb mixture and top with the filling. Now gently lift the unfilled border of the dough up and onto the filling, as you lift the dough and place it on the filling it will pleat. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of the decorating sugar.

Bake the galette for 35-40 minutes or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.

Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette when it is just warm or when it has reach room temperature.

The galette is best served the day it is made, preferably shortly after it has come out of the oven. If it has to wait you can reheat it for 10 minutes in a 350 degree F. oven.

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2 Response to "Cranberry Lime Galette"

  1. Kelsey Said,

    Looks wonderful. what great, crisp flavors to contrast the buttery pie dough. Yum!


  2. Joelen Said,

    I love the combo of cranberry and lime together - what a great idea to put it into a galette!