Apple and Cranberry Galette

Contributed by: Bridget McFarland

Ingredients
For the pastry:
1 3/4 cups all-purpose flour
6 Tbs. white cornmeal
2 tsp. sugar
3/4 tsp. salt
12 Tbs. (1 1/2 sticks) cold unsalted butter, cut
into chunks
6 Tbs. sour cream
1/2 cup ice water
For the filling:
8 large Granny Smith apples, about 4 lb. total
1/2 cup sugar
1/2 cup water
3 Tbs. honey
3 Tbs. fresh lemon juice
1/2 tsp. ground cinnamon
1 1/2 cups fresh cranberries
2 Tbs. unsalted butter, cut into thin slices
Sugar for dusting (optional)

Directions
To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together.
Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
Meanwhile, to make the fruit filling, peel, core and slice the apples. In a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and heat, stirring, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.
Add the cranberries to the juices in the fry pan and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.
Position 2 racks in the middle of the oven and preheat to 400°F.
Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Fold each pastry round in half, transfer to separate baking sheets or pizza pans and unfold. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a broad rim.
Lay thin slices of butter over the exposed fruit.
Bake the galettes, switching the pans between the racks and rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes.
Transfer the pans to wire racks and let the galettes cool completely on the pans.
Cover and store at room temperature until ready to serve.
Sprinkle with sugar just before serving.
Makes two 9-inch galettes; serves 10 to 12.