Apple Cranberry Galette

Dough:

1 1/2 cups flour

3 tablespoons sugar

1/2 teaspoon salt

12 tablespoons (1 1/4 sticks) chilled butter + 2 tablespoons

2 tablespoons ice water (or more)

1 egg

1/2 tablespoon heavy cream (or milk)

sanding sugar

Filling:

4 large granny smith apples

2/3 cups fresh cranberries

5 tablespoons unsalted butter

2 tablespoon fresh lemon juice

3/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

Directions:

Mix, flour, sugar and salt in food processor.  Add butter; pulse until course and crumbly.  Add water pulse until moist clumps form, add more water if needed.  Gather dough into ball; flatten into disk and wrap in plastic wrap.  Chill 2 hours.

While the dough is chilling make the filling.  Peel and cut the apples into very thin about 1/4 inch think, set aside. In a large saucepan, melt butter at medium heat.  Once the butter is melted add lemon juice, sugar and spices. Cook the cranberries first without the apples.  Wait until they start "popping" and then remove from pan leaving the juices. Next cook apples until they are easily sliced with little pressure from your wooden spoon.  Remove from heat and add cranberries. (I thought the filling needed to be a little thicker so next time I would add a little cornstarch.)

Roll out the dough on a floured surface.  The dough should be about 1/2 thick, cut into 8 inch diameter circles (should make 4 circles, I tried making 2 bigger galettes instead of the 4 smaller, the smaller worked better) and place on a baking sheet lined with parchment paper.  Place about 1/3 cup filling in the center of the circle and fold up edges of the dough in one direction.  Place a 1/2 tablespoon butter on the filling.  Beat the egg and cream, using a pastry brush, paint the sides of the galette with an eggwash and sprinkle with sanding sugar.  Bake for 375 degrees for 15 minutes.

*Recipe adapted from CakeSpy