She Strengthens

A Taste of Elegance: Cranberry Apple Galette Recipe

A Perfect Blend of Flavors

Imagine a dessert that combines the sweetness of apples, the tanginess of cranberries, and the sophistication of Cognac-soaked cherries. This Cranberry Apple Galette recipe is a masterpiece of flavors and textures, perfect for impressing your guests at any holiday dinner or afternoon tea.

The Pastry

The foundation of this galette is a tender, crisp, and rustic pastry crust. Made with all-purpose flour, powdered sugar, and cold salted butter, this crust is easy to prepare and provides a beautiful base for the sweet and tangy filling.

Cognac-Soaked Cherries: A Touch of Luxury

To add an extra layer of sophistication to this dessert, we’ve replaced traditional orange marmalade with Cognac-soaked cherries. These cherries infuse the galette with a rich, fruity flavor that pairs perfectly with the sweetness of the apples.

Cranberry Sauce: The Perfect Balance

Our cranberry sauce is made with fresh or frozen cranberries, granulated sugar, water, and a hint of orange zest. This sweet and tangy sauce provides a beautiful balance to the sweetness of the apples and the richness of the Cognac-soaked cherries.

Assembling the Galette

To assemble this masterpiece, simply spread the cooled cranberry sauce over the pastry crust, leaving a 1- to 2-inch rim. Arrange sliced apples on top of the sauce, skin-side up, and nudge them to fan out slightly. Fold the edges of the pastry over the filling to create a rim, and sprinkle with infused cherries and chopped pecans.

Baking to Perfection

Bake the galette in a preheated oven at 400 degrees Fahrenheit until golden brown and crispy. The result is a stunning dessert that’s sure to impress your guests.

Ingredients:

For the crust:

• 1 1/3 cups all-purpose flour
• 2 tablespoons powdered sugar
• 8 tablespoons cold salted butter
• 1 egg

For the Cognac-soaked cherries:

• 1/4 cup fresh or frozen cherries
• 1/2 ounce Cognac

For the cranberry sauce:

• 8 ounces fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon packed finely grated orange zest

To assemble:

• 2 large apples
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1/2 cup pecans, chopped

Instructions:

1. Combine flour and powdered sugar in a food processor and pulse for 1-2 seconds.
2. Add butter and pulse until mixture resembles coarse meal.
3. Add egg and pulse until just combined.
4. Soak cherries in Cognac and set aside to infuse.
5. Place cranberries, sugar, and water in a medium saucepan and bring to a boil.
6. Reduce heat and simmer until cranberries are starting to fall apart and liquid has become thick and syrupy.
7. Remove pan from heat and stir in zest.
8. Dump dough onto a floured surface and gather into a ball.
9. Wrap ball in plastic wrap and refrigerate for at least 30 minutes.
10. Preheat oven to 400 degrees Fahrenheit.
11. Unwrap chilled dough and place on a well-floured surface.
12. Roll dough into a circle of at least 12 inches.
13. Spread cooled cranberry sauce over the surface of the galette.
14. Arrange sliced apples on top of the sauce.
15. Fold edges of pastry over the filling to create a rim.
16. Melt butter in a skillet over medium heat.
17. Add brown sugar and cook until bubbly.
18. Brush exposed rim of tart with sugar-butter mixture.
19. Pour rest over the apples.
20. Sprinkle infused cherries and pecans over the top.
21. Bake until golden brown and crispy.