You are currently browsing the tag archive for the ‘citrus’ tag.

Apples, cranberries and marmalade make a delicious dessert wrapped in a flaky, tender crust.


It has been very cold the last few weeks here in the Midwest. The winter’s bite can be quite harsh for my liking. So why not bake? It will keep the house filled with warmth and wonderful aromas.

Here is my basic recipe for these galettes. If you are not going gluten-free, try my traditional galette dough here.

Hope you enjoy this simple treat.


Are you on Instagram? Twitter? You can find me here on Instagram and twitter.


Have a great weekend!



Apple-Cranberry Galettes [serves 3]

1 ¼ cup g/f mix

Hazelnut Caramel Tartlets

¼ cup sweet rice flour

1 ½ Tablespoons cane sugar

½ teaspoon sea salt

8 Tablespoons cold, unsalted butter, cubed

1/3 cup heavy cream

1 large egg

2-3 Tablespoons cold water [optional]


Apple-Cranberry Filling

1 ½ cups small apples, such as Lady Apples, cored & sliced

¼ cup cranberries, sliced

1 ½ Tablespoon lemon sugar -or- cane sugar

2 teaspoons Meyer lemon juice

1 teaspoon corn starch

1 teaspoon Meyer lemon zest

2 Tablespoons orange marmalade [or more to taste]

1 beated egg [for brushing]

Sugar [for sprinkling on egg washed galettes]


Preheat oven to 350°F


preparing the dough:

1. In a food processor combine the flours, sugar and salt.

2. Add in the cold butter and process until coarse bits form.

3. Whisk the cream and egg together.

4. With the machine running add the mixture in and continue to process until it forms a ball, approximately 10 – 15 seconds*.

5. Turn out dough onto a lightly floured surface and knead until smooth.

6. Form into a log and wrap in plastic wrap, chill briefly while you prepare the filling.

*note: The optional water may be necessary if the flour is drier than normal due to the dry cold months. This will help the dough be more elastic and fold better. The dough should be soft and pliable, but not sticky.


preparing the filling:

1. Toss all ingredients together until evenly mixed.

2. Rest for 5 minutes so the sugar can bring out the juices.

assembly & baking the galettes:

1. Cut dough into three equal pieces and form into balls.

2. Roll each piece into an eight-inch circle* on a lightly floured surface.

3. Place filling in the center of each dough round.

4. Fold the sides up and over fruit leaving an opening.

5. Place on a parchment lined baking sheet and brush with beaten egg.

6. Sprinkle with sugar and bake for 35-40 minutes or until golden in color and fruit is bubbling away.

Note: Once the galettes are cool, you can brush extra marmalade for a nice finish. Heat marmalade in a small saucepan with a smidge of water to form a light coating glaze.

*note: Though the dough is not thoroughly chilled for this recipe, it should roll out very well. The process of rolling and filling the galettes should still be quick so the dough does not dry out.

Take advantage of the citrus season. The many citrus varieties are perfectly enjoyable on their own, but also fun to combine them with greens for some lighter fare. I typically don’t find myself combining much citrus with anything outside the realm of baking, but today I had a craving for a bright citrusy salad.

Orange & Endive Salad:

3 heads of endive

6 small oranges, such as mandarins

½ cup feta cheese

2 Tablespoons parsley, chopped

6 Tablespoons mandarin orange juice

1 Tablespoon white balsamic vinegar

1 Tablespoon shallots, minced

1 ½ teaspoons granular sugar

3 Tablespoons grape seed oil

 To prepare this salad I suggest preparing the dressing first and then the salad. Endive tends to discolor once it has been cut open. You can submerge the prepared endive in water with a little lemon juice or prepare it last.

 Whisk together the orange juice, balsamic vinegar, shallots and sugar. Set aside. Simply remove the rind of the mandarins and slice; remove any seeds. Prepare the endive by first cutting of the ends and separating the leaves. I like to cut the leaves in half and that’s it.

 Arrange the endive and orange slices on a platter and sprinkle over with feta cheese and parsley. Now we can finish the dressing by whisking the acids (orange juice and vinegar) into the oil. I find that emulsifying a vinaigrette this way create a smooth and creamy consistency, or combine the dressing a food processor , adding the oil in a steady stream with the blade running.

If you’ve liked this recipe try this variation, use red endive instead of the regular variety, using chervil instead of parsley and swapping out the feta for goat cheese. Does a serving of salad deprive you of a more substantial meal; why not serve this alongside a piece of grilled fish or chicken.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 837 other followers


%d bloggers like this: