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Rustic Blood Orange and Cranberry Galette

• 4 oz butter, unsalted

• 8 oz, all purpose flour

• 3 oz, ice cold water

• ½ tsp. salt

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• 2 blood oranges, sliced in thin rounds, any seeds removed

• 2 c. water

• 2 c. sugar

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• 1 c. fresh cranberries

• ¼ c. toasted walnuts

• 3 T. white sugar

• 1 T. packed brown sugar

• ¼ tsp. ground ginger

• 1/8 tsp. ground cardamom

• ½ T. cornstarch

• 1 tsp. orange juice

• ½ tsp vanilla extract

• 1 egg, lightly beaten

For the Crust:

Cut the butter down into chunks, measure out the flour, and measure out the water. Place all separately in the freezer for 20-30 minutes. Take out of the freezer and combine the flour and butter and make a rectangle on a wide wooden cutting board. Sprinkle the salt over the butter flour mixture and then slowly pour the water over. Using a rolling pin, start in the middle of the flour mixture, and work the rolling pin away from you, gently crushing the butter into the flour. When the end is reached, start back at the middle and roll toward you. Fold half the dough over itself, and using a bench cutter, cut large chunks into the dough, and then form a rectangle and roll the dough again using the same method as above. Fold the dough over itself again. Using the bench cutter, bring the dough together in to a rectangular log, wrap with saran wrap, and refrigerate 2 – 24 hours. * Your hands should never touch the dough throughout this entire process.


For the Candied Oranges:

In a large non reactive saucepan, combine the 2 cups of water and the 2 cups of sugar and bring to a boil. Reduce heat to medium high and add the orange slices. Cook the oranges for 15 minutes on a rolling simmer and then turn off the heat and let the oranges rest in the pan until they have cooled slightly, 5-7 minutes. Remove from the pan and place on a wire rack to drain and come to room temperature 15-20 minutes. Set aside.


For the Cranberry Mixture:

In a large bowl, mix together the white and brown sugar, ginger, cardamom, cornstarch, vanilla, and orange juice; combine well. Next, add in the cranberries and walnuts and toss well to coat evenly.


To assemble:

Remove the dough from the refrigerator, and gently roll out the dough out so it is 2 inches larger than the cast iron pan. Gently transfer the dough to the cast iron pan, and then make a circle of candied orange slices in the bottom, leaving 1 ½ inch gap to the edge of the pan. (not all orange slices will be used) Next,Spoon the cranberry mixture over the orange slices to make a mound, making sure to maintain the gap to the edge of the pan. Now, gently fold the crust over the orange cranberry mound, folding in the edges every inch or two. When the edges are all folded in, brush some of the beaten egg around the top of the crust, using a pastry brush, and then grate piloncillo (your own desired amount) on top of the crust. Bake on the very bottom shelf of a preheated 375 degree over 40-50 minutes, or until the crust has browned nice and evenly. Remove from the oven and and serve immediately.