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Apple, Cranberry, and Cherry Galette Recipe

1 1/3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons powdered sugar (also known as confectioners sugar)
8 tablespoons (1 stick) cold salted butter, cut into pieces
1 egg, cold
1/4 cup fresh or frozen cherries, pitted
1/2 ounce Cognac
8 ounces fresh or frozen cranberries
3/4 cup granulated sugar
1/4 cup water
1 teaspoon packed finely grated orange zest (from about 1 medium orange)
2 large apples, cored and halved
2 tablespoons unsalted butter
1 tablespoon brown sugar
1/2 cup pecans, chopped


Combine the flour and powdered sugar in a food processor and pulse for 1 to 2 seconds. Add the butter and pulse a few times until the mixture resembles coarse meal. Add the egg and pulse once or twice until just combined. Set aside. Meanwhile, soak the cherries in the cognac. Set aside to infuse. Place the cranberries, sugar, and water in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium low and simmer until the cranberries are starting to fall apart and the liquid has become thick and syrupy, about 8 minutes. Remove the pan from the heat and stir in the zest. Set aside to cool. Dump the dough from the food processor onto a floured surface and gather it into a ball. Wrap the ball in plastic wrap, press it down into a disk, and refrigerate for at least 30 minutes. Preheat the oven to 400 degrees Fahrenheit. Unwrap the chilled dough and place it on a well-floured surface. Using a rolling pin, roll the disk from the center outward until it forms a circle of at least 12 inches. (Perfect roundness is not required or even desired.) Spread the cooled cranberry sauce thinly over the surface of the galette, leaving a 1- to 2-inch rim. Slice the apples, but keep the halves together. Place them on top of the tart, skin-side up, and nudge them to fan them out slightly. Fold the edges of the pastry over the edges of the filling to create a rim. Start with a corner of the pastry, then do a side, then a corner, and so on, each overlapping the corner of the previous fold. You should end up with a shape a bit like an uneven stop sign. The tart should stay open in the middle. Melt the butter in a skillet over medium heat. Add the brown sugar and cook, stirring constantly, for 1 minute, until bubbly. Brush the exposed rim of the tart with a bit of the sugar-butter. Pour the rest over the apples. Sprinkle the infused cherries and pecans over the top. Bake until golden brown and crispy.

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