Apple And Cranberry Galette

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This beautiful open-faced pastry glistens with scarlet cranberries nestled among golden apple slices. Filled with already-simmered fruit, the galette bakes quickly and evenly. From william-sonoma posting for safekeeping. I think i would just use a puff pastry or pre-made pie shell to save time if i was in a hurry. Prep time does not include time to peel apples or chill time for dough.

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Steps

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To make the pastry , in a food processor , combine the flour , cornmeal , sugar and salt.

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Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas.

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In a small bowl , whisk together the sour cream and ice water.

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Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together.

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Pat the dough into a ball , wrap in plastic wrap and refrigerate for 20 minutes.

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In a large fry pan over medium heat , combine the sugar , water , honey , lemon juice and cinnamon and heat , stirring , until the sugar dissolves.

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Stir in the apple slices and simmer until opaque , 5 to 7 minutes.

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Using a slotted spoon , transfer the apple slices to a bowl and let cool slightly.

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Add the cranberries to the juices in the fry pan and simmer until they start to pop , about 2 minutes.

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Transfer the cranberries to the bowl with the apples.

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Increase the heat to medium-high , boil the juices until reduced sl.

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Ingredients

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all-purpose flour, white cornmeal, sugar, salt, unsalted butter, sour cream, ice water, granny smith apples, water, honey, fresh lemon juice, ground cinnamon, fresh cranberries