The nights are colder now. The humidity and heat of Texas drifts into mere memory.
I come home to make dinner, to read, to bake a loaf of bread or a pan of brownies. Ryan and I like to talk in our kitchen as we throw together a macaroni and cheese casserole, as I boil yet another pot of edamame beans.
I come home to collect my thoughts, to form my stories, to play with words. I come home to be with the person that I love.
And on Sunday night, after walking through South Congress, I came home to friends and this apple & cranberry tart. We sat around our living room, taking bites of caramelized apples and plump cranberries. We talked about the pains and the joys of being alive in this present day.
Sofie brought Blue Bell Ice Cream, which is hands down the best ice cream to serve with any type of pie. The perfectly round scoops melted on top of each slice, and we let the melted cream coat the cool silver of our forks and spoons.
I don't know if food can fix many problems. But I do know that an apple tart can make one fall evening pretty magical.
However, tarts and galettes are quite different. They are the elegant and beautiful sister of pie. They are poised and ready for every shot.
I'll admit that this was the primary reason I made a galette over a pie. But after tasting the filling, I was happy that I only had to contend with one layer of butter pastry. The apples and the cranberries were so flavorful that anything more would have diluted my pleasure.
This would be a perfect addition to your holiday dessert menu. Does anything seem more like fall or winter than apples and cranberries? The apples are a cooked in honey, orange juice and sugar until softened. The cranberries are then allowed to stew until a sweet and thick sauce develops. Pouring the fruit into the middle of your rolled out pastry is a pleasure of its own.
I made this pie earlier in the day, and we didn't serve it until later in the evening. After sitting on our counter for several hours, it tasted like any pie or galette should...just heavenly.
*Adapted from Annie's Eats
1 recipe all butter pastry, refrigerated
2 lb. Granny Smith apples (4 large), peeled and sliced into 1/4 inch pieces
1/4 cup sugar
1/4 cup water
2 tbsp. honey
1 tbsp. orange juice
½ tsp. ground cinnamon
3/4 cups fresh cranberries
1 tbsp. unsalted butter, cut into thin slices
Sugar, for dusting
1. Preheat your oven to 400 degrees and a line a large cookie sheet with parchment paper.
2. Prepare your filling: In a large saucepan over medium heat, combine sugar, water, honey, orange juice and cinnamon. Heat, stirring often, until sugar has dissolved. Add apples and simmer until softened and opaque, about 5-7 minutes. Remove apples from pan with a slotted spoon, reserving juices in pan.
3. Add cranberries to pan and simmer until they begin to pop and the liquid thickens, about 2-3 minutes.
4. Combine apples and cranberries in a medium bowl, stir until berries are evenly distributed.
5. On a lightly floured, roll out your refrigerated pie dough to a 12 inch circle. Transfer your circle to your prepared baking sheet and spoon filling in the center, leaving a 1-2 inch border. Fold the border over the filling, pleating the edges to form a broad rim. Lay the thin slices of butter over the fruit and dust the crust with raw sugar.
6. Bake in preheated oven until pastry is a light golden brown and the fruit has softened, about 30-40 minutes. Allow to cool to room temperature before serving.
Anecdotes and Apple Cores
**I have entered this galette into a lovely Thanksgiving contest hosted by All Through the Year Ch