TWD: Cranberry Lime Galette

After a little over two years of enjoying Tuesdays with Dorie it is finally our turn to host. The three of us....Elizabeth, Whitney, and myself (April) decided to go with the fall theme. We were able to work out all our schedules and get together last week and bake this beautiful dessert.



There is nothing like fresh cranberries they have such great color and flavor. The holidays just aren't the same with out them.

After mixing all the ingredients together for the filling it smelled so good! It was hard to stay away from that area of the kitchen. Anytime one of us walked past we could not help but hover over the the cranberry ginger bliss!



It was even better baked. First off Dorie's crust recipe is AMAZING. Everyone has their tried and true crust and this beat mine out of the water. It was so buttery and delicious. I would have been happy with just the crust. Then for the wonderful cranberry, ginger, lime filling. When baked it melted in your mouth. We split the dessert three ways sending a third home with each of us. Later we learned that very little if any was shared with husbands or children. Two of us even ate it for breakfast the next day and guilt free may I add. It was so delicious and is sure to be made again, very soon...if not this week definitely for Thanksgiving. We hope everyone else enjoyed this as much as we did.



We also made another version with pears, cinnamon, orange zest, and cranberries. It too was delicious, but I did use a store bought crust, which was a big mistake and did not compare at all with Dorie's crust.

Cranberry Lime Galette (pg 364)

Good for Almost Everything Pie Dough for a single crust (pg 442), chilled
3 TBsp ground nuts (walnuts, almonds, pecans or skinned hazelnuts)
3 TBsp dry bread crumbs (unseasoned, store bought)
2 cups cranberries, fresh or frozen (let thaw and pat dry)
1 medium apple, peeled, cored, and cut into 1/2 inch chunks
1/2 cup moist, plump dried cranberries (optional)
3/4 cup (packed) light brown sugar
a 1 1/2-inch piece of fresh ginger, peeled and finely chopped
grated zest of 1 lime
juice of 1/2 lime
3 Tbsp 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 (see below) 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 surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8-inch 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 the remaining ingredients (except the decorating and confectioners' sugars for dusting) in a bowl, stirring just to mix.

Good for Everything Pie Crust

1 1/2 c. all purpose flour

2 Tbs. sugar

3/4 tsp. salt

1 1/4 stick (10 Tbs.) very cold (frozen is fine) unsalted butter, cut into tablespoon-sized pieces

2 1/2 Tbs. very cold (frozen is even better) vegetable shortening, cut into 2 pieces

about 1/4 c. ice water

Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine one and off, gradually add about 3 Tbs. of water. 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 the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened to 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. Scape the dough out of the work bowl onto a work surface.

Shape dough into a ball and then flatten into a disk and wrap in plastic. Refrigerate the dough for at least one hour before rolling. (If your ingredients were very cold and you worked quickly, 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.)

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 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 it on the filing, 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 35-40 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 with it is just warm or when it has reached room temperature, lightly dusted with confectioners' sugar.