Rustic Apple-Cranberry Galette with Pecan Crust
Ingredients
-
1 cup chopped pecans
-
2 tablespoons sugar
-
1¼ cups all-purpose flour
-
1 teaspoon ground cinnamon
-
½ teaspoon salt
-
8 tablespoons unsalted butter
-
4 tablespoons chilled water
Tools
-
parchment paper
-
medium bowl
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
chopping board
-
knife
-
small bowl
-
June Pan
-
pastry brush
-
food processor
-
rolling pin
-
cooling rack
-
plastic wrap
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Start the crust
In a food processor, combine the pecans and sugar. Pulse until the pecans resemble coarse sand, about 6 pulses. Add the flour, cinnamon and salt and pulse a few times to mix.
1 cup chopped pecans
2 tablespoons sugar
1¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
food processor
measuring cups
measuring spoons
Finish the crust
Sprinkle the butter cubes over the dry ingredients and pulse until most of the butter pieces are pea-sized, about 6 pulses. Sprinkle the ice water over the crust mixture and pulse until moist clumps form, about 6 pulses. If needed, sprinkle additional ice water in by the tablespoonful, pulsing between each addition, until the dough holds together. The dough may look dry but will hydrate as it rests.
8 tablespoons unsalted butter
4 tablespoons chilled water
Chill the dough
Lay a large piece of plastic wrap on a work surface and scrape the dough into the center. Use your hands to press the dough into a square, then wrap the square well with plastic wrap. Use your hands or a rolling pin to push the dough into a solid block within the plastic wrap, aiming for a mostly cohesive mass. Chill the dough at least 1 hour, up to 2 days, before continuing.
plastic wrap
rolling pin
Preheat the June Oven
When ready to continue, place the shelf in the bottom position and preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Prepare the cranberry filling
In a small bowl, mix the cranberry sauce with the corn starch and sugar. Set aside.
¾ cup cranberry sauce
2 tablespoons corn starch
1 tablespoon sugar
small bowl
spatula
Prepare the apples
Place the base of 1 apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼”, and slice down. Repeat on the other 3 sides to core the apple. Place the apple pieces flat-side down on the chopping board and cut into ¼”-thick slices. Core and slice the remaining apples, placing the slices in a medium bowl as you go.
1½ pounds apples
chopping board
knife
medium bowl
Finish the apple filling
To the apples, add the sugar, corn starch, cinnamon or pie spice, lemon juice and salt. Toss to combine and set aside.
1 tablespoon sugar
1 teaspoon corn starch
2 teaspoons ground cinnamon
1 tablespoon lemon juice
½ teaspoon salt
Roll out the dough
Lay out a 8” x 16” piece of parchment paper on a work surface and dust it and a rolling pin with flour. Place the chilled dough in the center and use the parchment as a guide to help you roll out the crust to match the size. If the dough feels sticky or too soft, sprinkle additional flour over the wet parts. Use the parchment to lift the dough up and settle it into a June Pan, centering it so the parchment is overhanging evenly on opposite sides.
parchment paper
June Pan
all-purpose flour
Add the cranberry filling
Use a spatula to spread the cranberry filling over the dough that is covering the bottom of the pan, leaving a 1” border and the overhanging pieces of dough uncovered.
Arrange the apples
Arrange the apples however you like over the filling, keeping the apple layer no more than ½” thick (2 apple slices) to help with even cooking. One way to do this is to line up several apple slices in your hand and fan them across the cranberry, forming three lines. You may not need all the slices. Discard any liquid left in the bowl.
Form the galette
Using the parchment to help, fold the crust overhang up and over the fruit, forming a rectangle with the fruit exposed in the middle. Gently peel away the parchment to expose the crust edges. If the dough cracks or is crumbly, gently press the pieces back together as best you can. If the dough has warmed up too much and feels soft and sticky, or sticks to the parchment, place the pan with the galette in it in the freezer to firm up 10 minutes before continuing.
Finish the galette
Brush the exposed crust with the beaten egg and generously sprinkle turbinado sugar all over the galette.
1 large egg
¼ cup turbinado sugar
Bake the galette
Transfer the pan to the bottom shelf of the June Oven. Bake the galette 50 minutes, until the filling is bubbling in the center and the crust is golden brown. June will adjust the temperatures for you and notify you when the galette is ready. If desired, follow onscreen instructions to continue cooking.
Cool the galette
Remove the pan from the oven and allow the galette to cool 10 minutes before sliding it onto a cooling rack, using the parchment to help pull the galette off the June Pan. Allow the galette to cool at least 20 more minutes before serving.
cooling rack
Serve
Slice the galette into squares and serve warm or at room temperature.
