Cranberry Galette with Sesame Frangipane
Expand your holiday desserts repertoire with this cranberry galette. Frangipane is a sweet pastry cream typically made with ground almonds; here we substitute ground sesame seeds in the form of tahini to give it a complex, earthy flavor. If you've made the Cranberry-Almond Thumbprint Cookies (see Associated Recipes), you can use some of the leftover jam in Step 9. Source: EatingWell Magazine, December 2019
Ingredients
Crust
Filling & Frangipane
Glaze
Associated Recipes
Directions
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To prepare dough: Combine all-purpose flour, whole-wheat flour, 1 tablespoon sugar and 1/2 teaspoon salt in a food processor. Add butter and oil and pulse until the butter is about the size of peas. While pulsing, slowly drizzle in ice water. Continue pulsing until the dough starts to form a ball. Squeeze a handful of dough: it should hold together without crumbling and shouldn't be sticky. (If it's crumbly, add a little more ice water, 1 teaspoon at a time.)
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Turn the dough out onto a lightly floured work surface and gather it into a ball, kneading a few times. Flatten it into a disk, wrap in plastic and refrigerate for at least 30 minutes.
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Let the dough stand at room temperature for about 10 minutes. Roll it out on a lightly floured surface into a 15-inch circle, 1/8 inch thick. Transfer to a parchment-lined baking sheet and refrigerate while you make the filling.
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To prepare filling: Toss cranberries with granulated sugar and cinnamon in a medium bowl.
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To prepare frangipane: Combine tahini, butter, eggs, brown sugar, vanilla, cardamom and salt in the bowl of a stand mixer or in a large bowl. Using the paddle attachment or a hand mixer, beat until smooth, about 1 minute.
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Preheat oven to 350 degrees F.
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To assemble galette: Spread the cranberries over the crust, leaving a 2-inch border. Spoon the frangipane over the berries. Fold the edges of the dough up over the filling, pleating as you go and pinching the seams where the dough overlaps. Freeze the galette for 10 minutes.
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Brush the edges of the galette with egg wash and sprinkle with the remaining 1 teaspoon granulated sugar. Bake until the crust is browned and the frangipane is slightly puffed and brown, about 50 minutes. Let cool on the pan on a wire rack for 10 minutes. Carefully transfer to a serving platter.
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To prepare glaze: Combine jam (or jelly) and maple syrup in a small saucepan. Cook, stirring, over low heat just until the mixture becomes liquid, about 2 minutes. (Alternatively, microwave in a small bowl on High for 1 minute.) Brush the glaze over the filling.
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To serve: Cut the galette into wedges and serve with whipped cream, if desired.
Tips
To make ahead: Refrigerate dough (Steps 1-2) for up to 2 days. Let stand at room temperature for 10 minutes before rolling.
Equipment: Parchment paper