Rustic Apple and Cranberry Galette

Rustic Apple and Cranberry Galette

Servings: 10

Recipe submitted by: Karen Fingrut


  • 1/2 cup butter
  • 1/4 cup shortening
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup ice water

  • 6 to 8 spy apples
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cornflake crumbs
  • 1 cup frozen or fresh cranberries
  • 1/4 cup icing sugar
  • 3 tablespoons of apricot jam



Cut butter and shortening into small pieces and place in the food processor.

Cover with flour and salt.

Pulse for a few seconds until consistency of course oatmeal.

Slowly add the ice water into the food processor tube, until the dough forms into a ball.

Remove the dough onto a lightly floured surface, form into a ball and cut in half to make 2 doughs.

Form into a patty shape, wrap with cling wrap and refrigerate (open face will require only 1 ball).

Role out the dough on a lightly floured surface to make a large round thin shape.

Wrap the dough around the rolling pin and it place onto a large baking pan with parchment paper.


Peel apples and cut into thin wedges.

Sprinkle cornflake crumbs onto the flour.

Pile the apples onto the centre of the dough.

Add the cranberries on top.

Sprinkle a bit more cornflake crumbs on top.

Sprinkle half the sugar and cinnamon (saving some for the topping, after the flan is formed).

Using the parchment paper, pull and turn over the dough and bring a section at a time towards the centre.

If the dough overlaps then press a section at a time together with your finger and thumb.

The open face flan will have an unconstructed edge and a uncovered centre.

Sprinkle the remainder of the sugar and cinnamon on the top of the filling and also the dough.

Top with apricot jam on the filling.

Bake in a preheated oven for 1 hour at 400°F (375°F for convection) or until the centre bubbles.

When cooled, sprinkle sifted icing sugar on the top.