Cranberry Lime Galette
Recipe By
orie Greenspan
Serving Size : 6
Good For Almost Everthing Pie Dough -- (See Recipe)
3 tablespoons nuts -- ground (walnuts, almonds, pecans or skinned hazelnuts)
3 tablespoons dry bread crumbs -- (store-bought unseasoned crumbs are fine)
2 cups cranberries -- fresh or frozen (if frozen, thaw and pat dry)
1 medium apple -- peeled, cored and cut into 1/2-inch chunks
1/3 cup dried cranberries -- moist, plump (optional)
3/4 cup packed light brown sugar
1 1 1/2-inch piece fresh ginger -- peeled and finely chopped
1 lime -- zest of
1/2 lime -- juice of
3 tablespoons raspberry jam -- or jelly
Decorating (coarse) or granulated sugar, for dusting
Confectioners' sugar, for dusting
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll it between sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap,. Alternatively, work on a well-floured sourface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8-inch thick circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Transfer the dough to the baking sheet and keep it covered in the refrigerator while you make the filling.
Mix together the nuts and bread crumbs.
Toss together all the remaining ingredients (except the decorating and confectioners' sugars for dusting) in a bowl, stirring just to mix.
Remove the crust from the refrigerator. Using a cake pan or pot lid as a template and the tip of a blunt kitchen knife as a marker, gently trace a 9-inch circle in the center of the dough-this is the area for the filling. Sprinkle the center circle with the nut and crumb mixture and top with the filling. Now gently lift the unfilled border of dough up and onto the filling: as you lift the dough and place ti on the filling, it will pleat. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of decorating or granulated sugar.
Bake the galette for 35 to 40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.
Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette when it is just warm or when it has reached room temperature, lightly dusted with confectioners' sugar.
Source:
"From My Home To Yours"
NOTES : I find it unwieldy to make the galette any larger than about 9 inches in diameter. If you've got more than six people around the table, double the recipe and make two galettes.
Reheat in a 350 degrees oven for 10 minutes.
Good For Almost Everthing Pie Dough
Recipe Byorie Greenspan
1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks unsalted butter -- (10 tablespoons) very cold -frozen is fine-cut into tablespoons-size pieces.
2 1/2 tablespoons vegetable shortening -- very cold -frozen is even better-cut into 2 pieces
1/4 cup ice water -- about
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into theflour. Don't overdo the mixing--what your're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tablespoon of the water if making a double crust, 3 tablespoons if making a single crust--add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into theflour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.
If making a double crust, divide the dough in half. Gather each falf into a ball, flatten each ball into a disk and wrap each half in plastic. Or shape the dough for a single crust into a disk and wrap it. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)
TO ROLL OUT THE DOUGH:
Have a buttered 9-ingh pie plate at hand.
You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover., (I usually roll this dough out on the floured counter.) If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rollinbg between paper, plastic or in a slipcover, make sure to turn the dough over often and to lift the paper, plastic or cover frequenhtly so that it doesn't roll into the dough and form creases.
If you've got time, slide the rolled-out dough into the fridge for about 20 minutes to rest and firm up.,
FOR A DOUBLE-CRUSTED PIE:
Fit one circle of dough into the pie plate, allowing the excess to hang over. Trim to a 1/8-to 1/4-inch overhang. Fill the pie and moisten the edges of the bottom crust with water. Center the second piece of dough over the filling and press it against the bottom crust. Using a pair of scissors, cut the top crust's overhang so that it extends about 1/4 inch over the bottome crust. Tuck the excess top crust under the bottom crust and flute or pinch the crust to make a decorative edge. Alternatively, you can seal the doubled-up crust by pressing it with the tines of a fork,. Follow the pie recipe's instructions for baking.
FOR A SINGLE CRUST:
Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a 1/4- to 1/2-inch overhang. Fold the dough under itself, so that it hangs over th edge just a tad, and flute or pinch the crust to make a decorative edge. Alternately, you can finish the crust by pressing it with the tines of a fork.
TO PARTIALLY OR FULLY BAKE A SINGLE CRUST;
Refrigerate the crust while you preheat the over to 400 degrees F.
Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tighly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefull remove the foil and weights and, if the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, return the pie plate to the oven and bake for about 8 minutes more, or unti the crust is very lightly colored. To fully bake the crust, bake unti golden brown, about another 10 minutes. Transfer the pie plate to a rack and cool to room temperature before filling.
Source:
"From My Home To Yours"
Yield:
"1 9-inch single crust"
Recipe By
orie GreenspanServing Size : 6
Good For Almost Everthing Pie Dough -- (See Recipe)
3 tablespoons nuts -- ground (walnuts, almonds, pecans or skinned hazelnuts)
3 tablespoons dry bread crumbs -- (store-bought unseasoned crumbs are fine)
2 cups cranberries -- fresh or frozen (if frozen, thaw and pat dry)
1 medium apple -- peeled, cored and cut into 1/2-inch chunks
1/3 cup dried cranberries -- moist, plump (optional)
3/4 cup packed light brown sugar
1 1 1/2-inch piece fresh ginger -- peeled and finely chopped
1 lime -- zest of
1/2 lime -- juice of
3 tablespoons raspberry jam -- or jelly
Decorating (coarse) or granulated sugar, for dusting
Confectioners' sugar, for dusting
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll it between sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap,. Alternatively, work on a well-floured sourface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8-inch thick circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Transfer the dough to the baking sheet and keep it covered in the refrigerator while you make the filling.
Mix together the nuts and bread crumbs.
Toss together all the remaining ingredients (except the decorating and confectioners' sugars for dusting) in a bowl, stirring just to mix.
Remove the crust from the refrigerator. Using a cake pan or pot lid as a template and the tip of a blunt kitchen knife as a marker, gently trace a 9-inch circle in the center of the dough-this is the area for the filling. Sprinkle the center circle with the nut and crumb mixture and top with the filling. Now gently lift the unfilled border of dough up and onto the filling: as you lift the dough and place ti on the filling, it will pleat. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of decorating or granulated sugar.
Bake the galette for 35 to 40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.
Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette when it is just warm or when it has reached room temperature, lightly dusted with confectioners' sugar.
Source:
"From My Home To Yours"
NOTES : I find it unwieldy to make the galette any larger than about 9 inches in diameter. If you've got more than six people around the table, double the recipe and make two galettes.
Reheat in a 350 degrees oven for 10 minutes.
Good For Almost Everthing Pie Dough
Recipe By
orie Greenspan1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks unsalted butter -- (10 tablespoons) very cold -frozen is fine-cut into tablespoons-size pieces.
2 1/2 tablespoons vegetable shortening -- very cold -frozen is even better-cut into 2 pieces
1/4 cup ice water -- about
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into theflour. Don't overdo the mixing--what your're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tablespoon of the water if making a double crust, 3 tablespoons if making a single crust--add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into theflour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.
If making a double crust, divide the dough in half. Gather each falf into a ball, flatten each ball into a disk and wrap each half in plastic. Or shape the dough for a single crust into a disk and wrap it. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)
TO ROLL OUT THE DOUGH:
Have a buttered 9-ingh pie plate at hand.
You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover., (I usually roll this dough out on the floured counter.) If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rollinbg between paper, plastic or in a slipcover, make sure to turn the dough over often and to lift the paper, plastic or cover frequenhtly so that it doesn't roll into the dough and form creases.
If you've got time, slide the rolled-out dough into the fridge for about 20 minutes to rest and firm up.,
FOR A DOUBLE-CRUSTED PIE:
Fit one circle of dough into the pie plate, allowing the excess to hang over. Trim to a 1/8-to 1/4-inch overhang. Fill the pie and moisten the edges of the bottom crust with water. Center the second piece of dough over the filling and press it against the bottom crust. Using a pair of scissors, cut the top crust's overhang so that it extends about 1/4 inch over the bottome crust. Tuck the excess top crust under the bottom crust and flute or pinch the crust to make a decorative edge. Alternatively, you can seal the doubled-up crust by pressing it with the tines of a fork,. Follow the pie recipe's instructions for baking.
FOR A SINGLE CRUST:
Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a 1/4- to 1/2-inch overhang. Fold the dough under itself, so that it hangs over th edge just a tad, and flute or pinch the crust to make a decorative edge. Alternately, you can finish the crust by pressing it with the tines of a fork.
TO PARTIALLY OR FULLY BAKE A SINGLE CRUST;
Refrigerate the crust while you preheat the over to 400 degrees F.
Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tighly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefull remove the foil and weights and, if the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, return the pie plate to the oven and bake for about 8 minutes more, or unti the crust is very lightly colored. To fully bake the crust, bake unti golden brown, about another 10 minutes. Transfer the pie plate to a rack and cool to room temperature before filling.
Source:
"From My Home To Yours"
Yield:
"1 9-inch single crust"