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This free form Cranberry Galette (Tart) takes tart and tangy fresh
cranberries and chopped nuts, sweetens them with sugar, and then wraps
a buttery crisp pastry. It is lovely warm from the oven, at room
temperature, or even cold. If you like, serve it with softly whipped cream or
a small scoop of vanilla
or caramel ice cream.
I really like the look of free form
tarts. And I also like that you don't need a tart pan. The pastry is
simply rolled into a round and placed on a baking sheet. Then you just
cover the pastry with the filling, and the ends of the pastry are
placed up and over the filling. So easy.
Before I even start making the pastry, I like to cut the
cranberries in half, combine them with the sugars, and let the mixture
sit. Doing this step gives the cranberries a little time to
absorb some of the sugars which will soften their outer skins. Then when
you're pastry is ready, just stir the chopped nuts (can use walnuts,
pecans, almonds, and/or hazelnuts) into the filling, along with some candied mixed peel
if you like,
and it's ready to be baked. While you can serve this Cranberry Galette
the day it's baked, it does benefit from sitting overnight. That way the
tart flavor of the cranberries softens. So this is a great do ahead
dessert. Perfect for the holidays.
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