Tuesday, November 16, 2010

Cranberry Lime Galette



This week’s Tuesdays with Dorie recipe was selected by Whitney, April, and Elizabeth of Celestial Confections. They chose the Cranberry Lime Galette, which is a rustic tart. Two weeks in a row with cranberries, which I think will lead to some Tuesday with Dorie bakers to try some variations of this recipe. To get the recipe in its original form, visit Celestial Confections. To check out the variations, take a visit to the Tuesdays with Dorie blog and check out all of the links!

I didn’t completely deviate from the original recipe, but I did mix it up a bit. I wanted more sweet than tart, so I changed up the ingredients. I exchanged the cranberry and apple quantities, so I used 2 cups of apples and about a cup of cranberries. I didn’t have ginger root so I threw in a tiny bit of candied ginger. I also substituted some cranberry conserve for the jam. With a cup of fresh cranberries I knew that it would still be tart, but hopefully not too much.



I was pleasantly surprised how quickly this came together, and it looks just like the picture in the cookbook. Just roll out the dough, mix together the filling ingredients and bake. This would really be a great dessert if you were hosting a small Thanksgiving event. I think I hit the perfect balance of sweet and tart. You can still taste the cranberries but the galette is still sweet. I really liked this: the flavors were great, it looks impressive yet it was easy to make. Another winner from Dorie!

Recipe from Baking From My Home to Yours by Dorie Greenspan, pages 364-365

7 comments:

Jessica of My Baking Heart said...

Mmmm, looks lovely! So glad you enjoyed this one! :)

Jacque said...

I think I would switch up the apple and cranberry quantities like you did if I were to make this again.

Yours looks perfect!

Valerie said...

Nicely done! I bet the candied ginger was a delicious addition!

Cakelaw said...

Your galette truned out just right. I understand that many people found the cranberries too tart, so you were smart to chnage the proprotins of the fruit. Candied ginger sounds like a lovely sub - I forgot the ginger root, so I used powdered ginger!

Tia said...

nice pleating on the crust!

Judy said...

Even though I like the dessert as made, I think using candied ginger would make it even more delicious.

Jeannette said...

I love the large chunks of apple in your galette! it looks right up my alley!