Friday, November 23, 2012

Cranberry-Lime Galette


We went to see Spielberg's Lincoln this weekend. Though my personal Civil War historian had some issues with the costuming of the soldiers, any problems were totally eclipsed by Daniel Day Lewis' impeccable Lincoln portrayal. Though we've never seen Lincoln in moving pictures, obviously, based on photographs, words, and stories of the Great Emancipator, Lewis seems to have captured the vision of Lincoln that exists in our collective imagination.

Inspired by the work of that British-Irish method actor, *I* set out to capture the vision of Lincoln's Thanksgiving dessert. After all, the 16th president is the one who proclaimed Thanksgiving a national holiday. Though my source is not necessarily the most academic, one of the desserts that apparently graced Lincoln's first official Thanksgiving table was cranberry tarts.

This version of a cranberry tart, a cranberry-lime galette (aka rustic tart aka free-form tart) was inspired by Dorie Greenspan's. I simplified it a bit, taking out the nuts and bread crumbs, and swapping out the raspberry jam for homemade apple butter & jelly. It's a new favorite, tart and sweet and festive with the bright red cranberries and specks of green apple.



Cranberry-Lime Galette
Adapted significantly from Dorie Greenspan via Celestial Confections

Ingredients
Nothing-in-the-House pie crust, halved for a small galette, full for a large galette
2 c. cranberries, fresh or frozen & thawed (I used fresh)
1 medium apple, peeled, cored, and cut into 1/2-inch chunks
3/4 c. packed light brown sugar
1 1/2-inch piece of ginger, peeled and finely diced
zest of 1 lime
juice of 1/2 lime
3 Tblsp. apple butter or apple jelly (homemade apple butter recipe here)
Turbinado sugar, for dusting

Directions
1. Prepare the pie crust as per the directions here. Chill dough at least 1 hour before rolling out into a 10-11 inch circle for a small galette (or 13-14 inch circle for a large galette) on a sheet of parchment paper. Put the rolled crust and parchment on a cookie sheet and return it to the fridge while you prepare the filling. 

2. Preheat oven to 400 degrees F. In a large bowl, combine cranberries, apple chunks, brown sugar, lime zest and juice, and apple butter or jelly.

3. Remove crust from the fridge and scoop the cranberry filling into the middle of the crust, leaving a 1-1 1/2 inch edge. Fold the edge of the crust over the filling, pleating at the corners. Brush on an egg wash to seal the crust, and sprinkle Turbinado sugar over the entire galette.

4. Bake for 35-40 minutes until crust is golden brown and cranberry filling is bubbling. Let cool slightly and serve warm, with whipped cream.


Related recipe:

4 comments:

artistlauralynch said...

pie crust recipe is missing and so is the homemade apple butter recipe ... please advise, laura.

emily said...

Hi Laura,
You can find a link to the pie crust recipe embedded in both the ingredients list and the directions, and for future reference it's also posted in the sidebar to the right. I also re-posted the new link to the apple butter recipe. Sorry for the confusion and I hope that helps! Thanks for reading!

Emily

Micah Sewell said...

Wow - that was delicious! Everyone loved the galette, and the unique flavor was a great balance to the other pies. Thanks!

emily said...

So glad you liked it, Micah!