There are very few dessert recipes that I quantify as “the quintessential” but this apple cranberry open-faced tart is one that makes the small list.
Rustic Cranberry Apple Galette
In actuality, I had no idea that the simple open-faced pie I had made out of apples and cranberries was called a galette.
When I initially originated my recipe I was literally at the END of my baking season somewhere between after Thanksgiving and before Christmas.
However, I don’t like to waste anything, it’s the inner chef in me and when I saw the listed ingredients you can look at in the recipe below, I had to make something rather than cringe at waste.
So, I had only a pie crust left, and trust me, I was way too tired to whip up another, and I did not want to waste the crust so, my cranberry apple galette was born.
Throughout this post, you will see 2 different yet very same apple cranberry open-faced pie options.
I consider this window-shopping for the apple cranberry open-faced tart before baking.
Either of the options that you see in the photos works, in fact, the difference between the 1 open-faced pie and the other is the fact that has a dutch crumb topping on it, as I always try to use create versatile recipes.
The Dutch crumb topping is very easy to make and it creates a sweet, crunchy topping that bakes atop and it definitely plays well with the other ingredients, which means it tastes amazing!
Alternatively, rather than just letting this open-faced pie be that, I added a few sliced almonds atop.
They were not roasted, rather raw.
Sliced almonds provided a new element of crunch to the top against the soft-baked fruit contents inside and again are a nice additional ingredient.
You can do nothing as well, so these are just options and my personal different favorites.
Again, it’s an apple cranberry open-faced tart so you do not have to add anything atop, but being able to see options is a good thing.
What Gives This Recipe the Best Texture and Taste?
Once you see the list of the tools of the trade below, the bigger picture comes together.
When I think of this recipe, I call it the recipe within a recipe.
What that means is that you’ll use one batch of ingredients and within those ingredients, you will texturize them and they will interplay with one another.
Some of the ingredients will be processed in the food processor then combined with the same ingredients that were not.
Trust me the ‘bang’ of flavor is awesome for lack of a less cliche descriptor!
Overall tips for the apple cranberry open-faced tart
You can increase or decrease the spices in this rustic cranberry apple galette, this is so customizable.
Fresh Orange zest is non-negotiable and it makes this recipe sail!
To keep the recipe so easy, use a premade pie shell.
Cranberries in this recipe can be fresh or frozen, yet I tend to use fresh only.
To make this recipe you do not need a pie pan but you should have parchment paper and a rimmed baking pan.
Your rustic cranberry apple galette is a freeform pie, in other words, it’s not shaped in a pan but it will stay circular when you round it off.
Don’t underfill but do not overfill the open-pie concept.
Overfilling leads to spillover and uncooked crust,
Under-filled makes the open-faced tart kind of inwardly collapsing and as though you skimped on filling.
Fancy Up The Cranberry Apple Galette
I am a sprinkle girl, and I love adding in pops of color.
Adding crystalized colorful sugars delivers that POP of colors that I wanted.
Almond slivers are optional but I will tell you that they taste so yummy against the soft baked fruits!
Kitchen Tools You Will Need
To prepare this simple recipe, and outstanding holiday dessert, you will need the following items:
- A large mixing bowl
- a medium mixing bowl
- rolling pin
- larger spoon
- rubber scraper
- measuring cups
- medium-size baking pan
- parchment paper
- food processor (small is fine)
- measuring spoons
- oven or toaster oven
- 4 Medium Sized Granny Smith Apples (we are going for the tart taste ) Peeled and chopped into smaller pieces
- 2 c fresh cranberries (or frozen)
- 1/2 C of Granulated sugar
- 2 Tbsp Orange Zest
- 1 Tbsp of Cornstarch
- 1/4 Marmalade
- 1/2 c Flour
- 1/4 C of butter softened
- 1/3 c brown sugar (PACKED)
- 1 9" pie crust + egg white + coarse crystalized festive sugar (optional but tasty)
- Preheat oven to 400°F
- Place 1 c of cranberries in a food processor.
- Pulse to chop.
- Then place 1 cup of the chopped apples into the food processor that contains the chopped cranberries.
- Use the processor again in chop mode quickly. 2-3 pulses to combine.
- Next, add in 1/4 of granulated sugar.
- Pulse quickly to mix and then set aside.
- In a separate medium-sized mixing bowl, toss in remaining apple and cranberries that were not placed in the food processor.
- Follow with remaining sugar and cornstarch.
- Add in 1/4 c of fresh marmalade and mix.
- Now top off with fresh orange zest.
- MIX very well.
- Combine the food processor mix with this mixture and again combine well.
- Set aside.
- Working on a piece of parchment paper on a baking tray and do the following:
- Take the pie crust, unroll (if using store-bought) and roll it out so you add about 3-4" to it.
- Once it is larger, draw an inner circle lightly with a spoon (see my video) creating about a 1 1/2" border on the inside.
- Within this round border, place all of the mixed contents.
- IF you are topping with dutch crumb topping follow these directions:(if not skip to #22)
- In A small mixing bowl place butter, flour, and brown sugar together, creating a crumb formation mixture.
- Then scoop this mixture atop the apple cranberry-filled galette.
- Fold edges of pie crust over the filling and pinch/pleat as you do this all the way around this, making a 'packet'
- Using a kitchen brush and some milk, brush the exposed, freshly pinched edges and sprinkle with holiday crystalized sugar (optional).
- IF you chose NOT to add a dutch crumb topping, use 1/4 c of sliced almonds atop.
- Place in your preheated oven on the middle rack.
- Bake 35-45 minutes - the crust will begin to brown and the center will be bubbling.
- Remove and allow to cool before serving.
- ENJOY! ~ DANA
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1476Total Fat: 74gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 20mgSodium: 1154mgCarbohydrates: 186gFiber: 13gSugar: 49gProtein: 17g
values may be inaccurate