Ruby red cranberries often take center stage at the holiday table, offering vibrant color and a sweet and tart flavor profile to a host of dishes, including dessert. We love this rustic cranberry galette, or tart, and enjoy pairing it with our equally delicious and beautifully hued, Sparkling Rouge.
Frank Family’s Pinot Noir-based Sparkling Rouge delivers fresh, bright red fruit flavors that complement this dessert’s fruit base, while its energetic acidity, the foundation of all sparkling wine, contrasts the buttery french pastry nicely.
Ingredients: Galette
| 1 1⁄4 Cups | All-purpose flour |
| 2 Tablespoons | Granulated sugar, divided |
| 1⁄4 Teaspoon | Salt |
| 1⁄2 Cup | Cold unsalted butter cubed |
| 2 1⁄2 Tablespoons | Ice water |
| 1 Tablespoon | Lemon juice, fresh squeezed |
Ingredients: Filling
| 2 Cups | Fresh cranberries |
| 1⁄2 Cup | Packed brown sugar |
| 1 1⁄2 Tablespoons | Cornstarch |
| 1 Teaspoon | Pure vanilla extract |
| 1 Tablespoon | Water |
| 1 Pinch | Salt |
Method
- In a food processor, mix the flour, 1 tablespoon of granulated sugar, and 1⁄4 teaspoon salt. Add the butter cubes and pulse until crumbs form. With food processor running on low speed, add the water and lemon juice through the spout on the lid. Stop processing once the dough just barely starts to clump together.
- Transfer the dough to a large piece of cling wrap. Form the dough into a disc shape and cover with the plastic wrap. Refrigerate for 45 minutes – 1 hour.
- When the dough is almost finished chilling, preheat the oven to 375°F and move the rack to the bottom of the oven.
- Prepare the filling by combining the filling ingredients in a medium mixing bowl.
- Dust a large piece of parchment paper with flour. Roll the dough out to a circle that’s about 12″ in diameter and 1⁄8″ thick. Move the parchment paper with the dough on it onto a baking sheet.
- Spoon the filling onto the middle of the galette. Leave a few inches along the edges. Fold the edges over, just barely covering the fruit filling.
- Brush the edge of the galette with some water, and dust it with the remaining tablespoon of granulated sugar. Bake for 30-35 minutes, or until the crust starts to brown and the filling is bubbly.
- Let it cool for 15 minutes prior to serving. Serve with ice cream or whipped cream if desired.
