Mixed Fruit and Cranberry Galette
Learn to make the most low-maintenance pie you’ll ever bake! This hands-on class covers a quick, fuss-free pastry dough that’s crimped into a rustic pocket and filled with your choice of juicy berries, stone fruit—or even savory tomatoes and goat cheese. All the charm of a classic pie, with half the effort and double the versatility!
Directions
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Preheat: Preheat oven to 425 F. Line a baking sheet with a Silpat or parchment paper.
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Macerate: Mix the apples, berries, cranberries, sugar, salt, lemon juice, and cornstarch together in a bowl. Let fruit soak (macerate) and absorb the sugar while releasing their juices.
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Roll dough: Remove dough from the refrigerator and let soften just a bit to roll. On a work surface or the parchment/Silpat, roll out the dough into a 10-12-inch round, 1/4-inch thin.
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Fill: Transfer the dough to the parchment on the baking sheet before filling. Using a slotted spoon, scoop the fruit (not the juices) into the center of the dough. Leave a 2-3-inch border of dough to crimp and fold the dough into a pouch.
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Crimp: Use a bench scraper to even out any cracked edges. Gently fold and crimp the edges over the fruit, working in a clockwise direction. If filling looks wet, dust with a little more cornstarch.
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Egg wash: Lightly egg wash the pastry and sprinkle with sparkling sugar. Top the fruit with almonds.
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Bake and cool: Bake for 30-35 minutes or until the pastry is golden brown and firm to the touch. Remove from oven and let set for 15 minutes so the filling sets up, then transfer to a cooling rack.
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Serve: Serve room temperature with a dusting of powdered sugar, fresh whipped cream, or ice cream.
From Shawnie's class “Cooking Cape Cod”
