Cranberry Galettes | Peaches Please

Alright, Team. Halloween is over, the leaves are actually changing in Georgia and it’s November…That’s right. It’s Thanksgiving season. Game on.

I thought I’d get the turkey day ball rolling with my these cranberry galettes, because, well, I like baking. I also really like baking with cranberries. I think it’s something about how vibrant cranberries are. I mean, the color alone is just gorgeous. Then there’s the flavor – super tart with a hint of bitterness. Love it or hate it, you have to admit that cranberries are unabashedly what they are, which is a trait I admire in life.

Speaking of being unabashedly oneself, I’ve been watching an Australian television show lately called the Miss Fisher Mysteries, a period piece about a female detective in the 1920′s. Miss Fisher is free-spirited, strong-willed woman who unapologtically loves and lives life to the fullest. I love the character and am really enjoying the series. There’s also a super sexy subplot of an unspoken attraction between Miss Fisher and the local Inspector Detective. It’s one of those things acknowledged only through a look, a touch, but never consummated. It’s amazing how sexy the mixture of bold and subtle can be.

With that combo in mind, I set out to make my galette. The cranberries take care of the main, bold flavor. I decided to use dates, apricots and honey to round out the flavor while sweetening the mix, and the spices and orange to bring a hint of the holidays.  Wrap up the cranberry filling in a flaky pie dough and top with a dollop of Grand Marnier and you’ve got a holiday dessert worth eating.

Cranberry Galettes | Peaches Please


Cranberry Galettes
Makes four 4½ inch tarts
Recipe By:
Recipe Type: Dessert
Cuisine: Holiday
  • Cranberry Filling
  • 1 oz Dates (3 to 4)
  • 1 oz Dried Apricots (3 to 4)
  • ¼ C Boiling Water
  • 12 oz Cranberries
  • ½ C Orange Juice
  • Peel of 1 Orange
  • 2 Cinnamon Sticks
  • 6 Cloves
  • 2 Tbsp Raw Honey
  • Pinch Salt
  • 1 oz Grand Marnier
  • Pie Dough
  • 12.5 oz All Purpose Flour
  • 8 oz Butter, cubed and very cold
  • up to 4 oz Water, ice cold
  • 2 tsp Sugar
  • ½ tsp Salt
  • Egg Wash
  • 1 Egg
  • 1 Tbsp Cream
  • 1 Tbsp Turbinado Sugar
  • Whipped Cream
  • ¾ C Heavy Cream, very cold
  • 1 Tbsp Brown Sugar
  • ½ tsp Vanilla Paste or Extract
  • 1 Tbsp Grand Marnier
  1. Filling
  2. Combine the dates, apricots and boiling water in a small blender or food processor. Let the fruit soak in the water for at least 5 minutes, then blend them together to make a sweet paste.
  3. Combine the cranberries, orange juice, orange peel, cinnamon sticks, cloves, honey and salt in a pot. Scrape in the date paste.
  4. Bring the filling to a simmer over medium heat, stirring frequently, until the berries burst and the mixture begins to thicken.
  5. Remove the filling from the heat and let cool, removing the cinnamon sticks, cloves and orange peel once fully cooled.
  6. Galette Dough
  7. Combine the flour, butter, salt, sugar and approximately ½ of the water in the bowl of a food processor and pulse until the dough is moistened and the butter in pieces in a variety of sizes, pea sized to the size of a nickel. The butter chunks are what makes the dough nice and flaky. If the dough seems too dry, add the rest of the water a bit at a time until moistened. The dough will be somewhat shaggy, so turn it out onto a piece of plastic wrap and press it into a cohesive dough. Wrap it up in the plastic and put it in the refrigerator to chill for several hours or overnight.
  8. Assembly
  9. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  10. Divide the dough into quarters and return three of them to the refrigerator. Roll out each piece to just over ⅛th inch thick.
  11. Spread about ¼ C of the filling in the center of each piece of rolled out dough, making sure to leave at least a 1" border around the edge.
  12. Fold the edges of the dough up over the filling, pleating the dough as necessary.
  13. Transfer the galettes
  14. Whisk together the egg and cream and brush the wash over the dough of the assembled galettes. Sprinkle the turbinado sugar over the galettes.
  15. If the dough has warmed up considerably, put the galettes in the freezer for about 10 minutes before putting in the oven.
  16. When ready to cook the galettes, put them in the lower third of the oven and bake for approximately 40 minutes, or until the dough is browned and fully cooked.
  17. Remove the galettes from the oven and let fully cool before serving.
  18. To Serve
  19. Just before serving, combine the cream, brown sugar sugar and vanilla for the whipped cream in a bowl and whip up to stiff peaks. Add the grand marnier and whisk the liquor into the cream.
  20. Spoon the cream over the galettes and serve.
You can make two larger galettes or more smaller galettes by dividing the dough into halves or into 6 pieces rather than into quarters.

If you’re giving thanks for this recipe,
you may want to add these to your cornucopia:

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Cranberry-Ginger Pear Pie | Brown Eyed Baker

Cranberry Sage Pie | Food 52

Pumpkin Cranberry and Pecan Pie | Beantown Baker

Apple Cranberry Pie with Honey-Bourbon Caramel | Sassy Radish

Cranberry Galettes | Peaches Please