We’re in the full swing of fall baking — next up, a brown butter apple cranberry galette! Posting date is November 22.
Brown Butter Apple Cranberry Galette
Serves: One 10- by 14-inch (25- by-36-cm) galette
- For the Galette Dough
- 4 ounces (1 stick/115 g) cold unsalted butter, cut into ½-inch (12-mm) cubes
- ¼ cup (50 g) very cold vegetable shortening, cut into ½-inch (12-mm) cubes
- Ice cubes
- 1½ cups (170 g) all-purpose flour, plus more for rolling out the dough
- ¾ cup (90 g) cake flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- For the Spiced Apple Filling
- 3 Granny Smith apples
- ½ cup (55 g) fresh cranberries, or dried (65 g), or frozen (60 g), thawed and drained (see Baked Note)
- ¼ cup plus 2 tablespoons (85 g) firmly packed dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 ounces (½ stick/55 g) unsalted butter
- For the Assembly
- 3 tablespoons very fine bread crumbs or panko
- 1 tablespoon sanding sugar
- Vanilla ice cream (optional)
Make the Galette Dough
- Place the butter and shortening in a small bowl and freeze for at least 15 minutes and up to 30.
- Add ¼ cup (60 ml) water to a measuring cup. Add a few ice cubes to the water to keep it cold, and place in the freezer for 15 minutes.
- Place both flours, the sugar, and salt in a food processor and pulse until combined. Add the cold butter and shortening chunks. Pulse until the mixture is coarse and pebbly, with a few small chunks of butter and shortening still visible, 5 to 7 quick pulses. Remove the ice water from the freezer. Add 1 tablespoon ice water to the dough at a time, pulsing in between, until the mixture just starts to come together; it will likely take 3 to 4 tablespoons. Keep pulsing until a mass forms or until a pinch of dough in your fingers holds together. Turn the dough out onto a very lightly floured work surface and bring it together by kneading gently but briefly. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.
Make the Spiced Apple Filling
- Peel and core the apples. Slice them into very thin (about 1⁄8-inch/3-mm) slices. Place the apples in a large bowl and toss together with the cranberries. Sprinkle the brown sugar, cinnamon, and salt over the fruit and toss again until the fruit is well coated and the mixture is combined.
- Place the butter in a small saucepan over medium-high heat and cook, swirling the pan occasionally, until the foam subsides and the butter turns a light nut brown, 3 to 4 minutes; watch carefully so it does not burn. Remove from the heat and set aside to cool, about 5 minutes (pick up the pan and swirl it constantly to cool the butter more quickly). Remove 2 tablespoons of the butter to a small glass or mini prep bowl, then pour the remaining melted butter over the fruit mixture and toss with your hands to combine.
Assemble the Galette
- Place a 12-by-16-inch (30.5-by-40.5-cm) piece of parchment paper on a work surface and sprinkle it with a tiny bit of flour. Sprinkle the chilled dough with a little flour and place it on the parchment. Using a rolling pin, roll the dough out into a rough rectangle 1⁄8 to ¼ inch (3 to 6 mm) thick that covers or almost covers the parchment, sprinkling the dough with flour if necessary. Lift the parchment with the dough and place it inside a half sheet pan. Refrigerate the dough in the pan for about 15 minutes.
- Preheat the oven to 400°F (205°C).
- Remove the dough from the refrigerator and sprinkle the bread crumbs in the center of the dough, leaving a 2-inch (5-cm) empty border from the edge. Use your hands to lift the apples out of the bowl, shake them gently to remove excess liquid, and arrange decoratively (we like slightly overlapping concentric circles or a spiral pattern) over the bread crumbs, again keeping a 2-inch (5-cm) border all the way around. Next, use your hands to remove the cranberries from the bowl, leaving excess liquid behind (if using dried cranberries, give a slight squeeze to remove excess liquid), and arrange them in a circle in the center of the galette over the apples. Feel free to sprinkle the apples with a few tablespoons of the juice, but no more; discard any remaining liquid. Use the parchment paper to help turn the plain border of dough over the apples, using your fingers to pinch together any tears (much of the apple filling will be left exposed). Using a pastry brush, brush the reserved brown butter onto the dough and exposed apples. Sprinkle the dough and apples with the sanding sugar.
- Bake for 35 to 45 minutes, until the crust is browned; try lifting the corner of the galette with a metal spatula—the bottom should be browned as well. (If the top of the galette crust or the fruit begins to brown too much before the galette is baked through, tent the top with foil for the remaining baking time.) Remove from the oven and let cool for 15 minutes.
- Serve warm or at room temperature with vanilla ice cream, if you like.
[i]How to store[/i]: The best way to store leftover galette is to allow it to cool completely, then wrap tightly and refrigerate. Rewarm in a 350°F (175°C) oven for about 10 minutes, until warmed throughout. Galette, like pie, will get soggy starting on the third day.