As much as apple pie will probably always be the fan favourite, cranberry sauce is the showstopper on the holiday table. This galette is all the best parts of apple pie and all the best parts of cranberry sauce rolled into one. Tart and tangy from the overabundance cranberries mixed with orange zest, the Cranberry, Sour Cherry & Port Preserve pulls it all together making every bite as good as the last.
Don’t be worried about how high the cranberries are piled on the pastry, they cook down into a jammy consistency held together by the preserve, just be sure to let it cool before cutting, so the cranberries have a chance to set.
- 1½ cups flour
- 2 Tbsp sugar
- 1 tsp baking powder
- ¾ cup butter, cubed
- 1 egg
- ¼ cup cold water
- 1 Tbsp apple cider vinegar
- ½ cup granulated sugar
- 2 tsp orange zest
- 2 Tbsp cornstarch
- ½ cup Cranberry, Sour Cherry & Port Preserve
- 3 ½ cups cranberries
- 1 egg
- 2 Tbsp raw sugar
In a large mixing bowl, whisk together the flour, sugar, and baking powder until light, fluffy, and lump-free. Add the butter in pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until it the butter pieces are the size of a pea. In a large measuring cup, whisk together the egg, water, and vinegar. Add the wet ingredients to the dry ingredients and gently fold and press the mixture together to form a ball, being careful not to over mix. Wrap in plastic wrap and chill in the fridge for 30 minutes to rest.
While the pastry is resting, in a bowl, mix together the sugar and orange zest. Rub together with your fingers to extract the oils from the zest, the sugar will be the texture of sand. Add the cornstarch and whisk to remove any lumps. Roughly chop the berries and toss with the sugar mixture to coat.
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Remove the pastry from the fridge. Roll the pastry into a 14-inch circle about ¼-inch thick and place on the prepared baking sheet. Spread the preserves over the pastry generously all the way to the edge. Spread the berry mixture evenly over the preserves leaving a two-inch boarder around the crust. Fold in the sides of the pastry so it comes up and over the berries, gently pressing the seams together to make pleats.
Whisk an egg with one tablespoon of water in a small bowl and brush the crust evenly with the egg wash. Sprinkle the galette with raw sugar.
Place in preheated oven and bake for 12 minutes, then turn down the heat to 350°F without opening the oven door and bake for an additional 15 to 20 minutes, until the berries are bubbling, and the crust is golden.
Remove from the oven and allow the galettes to rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before serving.
The galette will keep in an airtight container at room temperature for up to 5 days.Download & Print Recipe