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Apple Cranberry Galette with Caramel Apple Butter
Category: Desserts, Pies
Serves:
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Ingredients:
1/2 batch of the Best Ever Pie Crust Recipe. (This recipe makes enough for 2 tarts or galettes.) 2-4 ripe apples depending on the size; peeled, cored and sliced (Cortland, Baldwin or Granny Smith apples are good hard apples for this tart/galette.) 2-4 Tablespoons sugar , more or less, depending on the tartness of the apples 1/2 teaspoon ground cinnamon 1 1/2 cups fresh cranberries, rinsed and picked over 4 Tablespoons Stonewall Kitchen Caramel Apple Butter or jam of choice (optional) 1 Tablespoon castor or coarse sugar and 1/2 teaspoon ground cinnamon for dusting 1 large egg, beaten 1 large egg, lightly beaten 1 Tablespoon melted butter 1 Tablespoon sugar 1/2 teaspoon almond or vanilla extract 1/4 cup cream or half & half
Directions:
Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper or non-stick silpat liner. On a floured surface, roll out pie crust to approximately 14" in diameter. Leave the egdes ragged or trim them as desired. Transfer pie crust to the prepared pan. The edges will fall over the sides, but it will be folded over the filling later on. Using a 9" inverted bowl or pan lid, lightly mark the inside of the pastry crust. Be careful not to cut through the dough. This will be used a guide or template for Stonewall Kitchen Caramel Apple Butter. Spread the Stonewall Kitchen's Caramel Apple Butter or optional jam evenly over the pastry crust within the circle. Place the apple slices in a bowl and toss with sugar and cinnamon. Layer sliced apples and 1/2 the cranberries inside and around the circle until it is full, poking the rest of the cranberries in here and there. This is also the time to add additional and optional ingredients like; sliced and toasted almonds, pecans, walnuts, raisins, etc. Moisten the edges with a small amount of water and carefully fold up, pressing and folding the edges in a rustic pattern. Mix the 1 Tablespoon castor sugar and 1/2 teaspoon cinnamon together and set aside. If the tart is fruit only with no custard filling, then bake it at 400 degrees for 30 minutes. Remove from oven and with a pastry brush, brush the outside of the crust with the beaten egg, and sprinkle the crust with the cinnamon sugar for a rustic look. Return to oven and continue baking approximately 10-20 minutes longer or until the fruit is tender. If the tart will be filled with custard, whisk together all custard ingredients in a small bowl. Remove the tart from the oven after 30 minutes and very gently pour the custard though the center and it will trickle down inside. Depending on the amount of fruit juice the tart has produced, some of it may need to be spooned out to make room for the custard. Don't worry if it doesn't all fit. Some is better than none. With a pastry brush, paint the outside of the crust with the beaten egg, and sprinkle the crust with the cinnamon sugar. Bake for another 10-20 minutes or until the custard is set. Remove tart from the oven. Let sit for 10-15 minutes before transferring to a wire rack to cool. This tart is best served the same day, but if there are any leftovers, they should be refrigerated. Serve with a dollop of fresh whipped cream or ice cream and a dash of cinnamon.