Dessert Do! Make Dorie Greenspan's Cranberry Galette With Fresh Lime and Ginger

Dessert Do! Make Dorie Greenspan's Cranberry Galette With Fresh Lime and Ginger
Marcus Nilsson
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Want to add some sparkle to your holiday party? Bake up this merry and bright cranberry galette with lime and fresh ginger.

"I love the spark of color this tart adds to the parade of luscious but primarily brown holiday pies," says Greenspan, author of Baking: From My Home to Yours ($24, amazon.com). Better still, "It's foolproof!" she says. Simply assemble and freeze the dessert until you're ready to bake.

Serves: 8 - 10

Ingredients:

1½ cups all-purpose flour
2 tbsp sugar
¼ tsp salt
10 tbsp unsalted butter, very cold or frozen, cut into 10 pieces
2½ tbsp vegetable shortening, very cold or frozen, cut into 2 pieces
3 tbsp ice water
3 tbsp ground nuts
3 tbsp dry bread crumbs
2 cups cranberries, fresh or frozen (if frozen, thaw and pat dry)
1 medium apple, peeled, cored, and cut into ½-inch chunks
1/3 cup plump dried cranberries (optional)
¼ cup packed light brown sugar
1 1½-inch piece fresh ginger, peeled and minced
Grated zest of 1 lime
Juice of ½ lime
3 tbsp raspberry jam or jelly
Decorating or granulated sugar, for dusting
Confectioners' sugar, for dusting

For the Crust

Directions:

1. Put flour, sugar, and salt in a food processor fitted with a metal blade; pulse to combine. Add butter and shortening; pulse until you have pieces the size of fat green peas—don't over mix.
2. Add 1 tbsp ice water and pulse once. Repeat just until dough looks evenly moistened and sticks together when pinched.
3. Form dough into a ball; then flatten into a disc. Wrap in plastic and chill for at least one hour.

Putting it All Together

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. On a floured surface, roll dough out to a large 1/8-inch-thick circle; trim to a 12-inch diameter. Transfer to baking sheet, cover, and chill.
3. Mix together nuts and bread crumbs.
4. In another bowl, toss together all remaining ingredients except decorating and confectioners' sugars, then stir.
5. Remove crust from fridge. Leaving a 3-inch border, sprinkle the center of the dough with the nut and crumb mixture; top with the cranberry filling. Fold the border of the dough onto the filling—it will pleat. Brush dough very lightly with a little water; sprinkle with 1–2 tsp of decorating sugar.
6. Bake for 35–40 minutes, until crust is brown, cranberries have popped, and filling is bubbling. Place the baking sheet onto a rack to cool for 10 minutes.
7. Gently remove galette from baking sheet and let cool on a rack. Serve warm or at room temperature after lightly dusting with confectioners' sugar.

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