My freezer was stocked with a few packs of fresh cranberries and had plenty of ideas to put them to good used. One pack I used for the holidays just making some quick canapes from French pastry, brie cheese and homemade cranberry jam. Nothing else. Simple and delicious. Since I haven’t made a galette in a really long time and the dough is not fussy, I elected to make a frangipane galette with cranberries and oranges.
Initially I only thought of the cranberries, then I kept building on this idea. What do I have in the fridge that would bring some extra pop of color between that sea of red cranberries ? Oranges! Had some mandarins also, but they are sweeter and I prefered something more tangy . The I remembered I made a tart with frangipane recently and had an epiphany. This sweet buttery almond filling is perfect for everything. Or it’s just my excitement. Will test it with other recipes, but it definitely works amazingly in this frangipane galette with cranberries and oranges.
Frangipane galette with cranberries and oranges
It all starts with a super flaky crust. Like puff pastry flaky, like croissant flaky. Like all the layers of buttery pastry, but with none of the effort. Normal croissant pastry takes 3 days to make. Yes, you read that right! A traditional puff pastry takes three days of rolling and chilling and folding. But since we are making a frangipane galette with cranberries and oranges, a very rustic simple tart, all that is not needed. There’s no PERFECTION in galette and that’s what’s so perfect about it .
In case there wasn’t enough butter in the crust, no worries. I got you covered ! Will add more in the frangipane. It might sound like a fancy name, but it’s actually quite a simple mixture. Just butter, sugar, an egg and almond flour. And I like to also throw in a dash of almond extract .
As mentioned, this is not the type of tart that requires a lot of attention. I like to play with my dough and try to make pretty things. Hence the stars on the top, are only optional. I made them from the excess dough I cut from the edges. But you can totally skip that. It’s quite a quick tart to make and the dough is easy to work with.
2 and ½ cups flour (320 grams), sifted (plus a bit for dusting)
1/2 teaspoon salt
200 grams butter, cold
½ cup + 3 tablespoons (160 ml) ice cold water
3 tbsp (50 g) softened butter
3 tbsp (50 g) granulated sugar
5 tablespoons (50 g) almond flour
3/4 bitten egg, divided , at room temperature
¼ teaspoon almond extract
1 cup (125 grams) fresh cranberries
1 tablespoon sugar
¼ tablespoon cornstarch
zest from 1 orange
1 large orange
1/4 bitten egg, divided
- In a medium size bowl whisk together the flour and salt
- Cut the butter in cubes and add over the flour.
With your hands, start breaking down the pieces of butter, mixing with the flour. Optionally, you can use the food processor with the cutting blades. Fold them (or process) until you obtain a fine crumbly consistency and there are no lumps of butter left.
- Make a small well and add around 100-130 ml of ice cold water, then mix it with the flour. You should be able to form a pastry ball. Add a bit more water if needed, just to keep the ball together (it shouldn’t be too wet, too sticky or too dry). Wrap the dough in a plastic food wrap, flat it a bit with your hand and let it rest in the fridge for 30 minutes
- While the dough is in the fridge start preparing the frangipane. Whisk the soft butter together with the sugar until fluffy, for half of minute. Whisk in 3/4 of the bitten egg then add the almond flour and the almond extract. Mix it all in, for 30 seconds
- In a bowl, mix together the cranberries, sugar, cornstarch and orange zest
- To prepare the orange, slice the top and the bottom. Using a knife, peel the skin and all the white part. Thinly slice the orange
- After 30 minutes in the fridge, dust the working surface, hands, dough and a rolling pin with a flour. Gently spread the dough into a thin sheet, more or less a round shape. Don’t worry about perfect edges, it’s supposed to look rustic. You can cut the edges with a knife, if you want and use the leftover dough to cut some pretty shapes with a cookie cutter. Transfer the dough on a baking pan, lined with baking paper, before adding the topping.
- Spread the frangipane over the dough , leaving a wide edge to fold it Top with the orange slice and cranberries. Fold the edges over end gently push them down a bit. Decorate with the dough shapes, if desired.
- Place it in the freezer for about 15-20 minutes.
- About 10 minutes before baking, pre-heat the oven to 250 degrees Celsius. Take the galette out of the freezer and brush it with the rest of the with bitten egg. Sprinkle some sugar, if desired.
- Bake at 250 degrees Celsius for 10 minutes, then decrease the temperature to 200 and bake for 15 more minutes, until golden
- Let it cool down a bit before cutting. It’s delicious both warm or cold
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