Putting fresh or frozen cranberries in a tart gives me pauses. Are cranberries too tart and acidic for sweet pastry? After baking along with Dorie Greenspan’s Baking with Julia and, now, her latest book, Baking Chez Moi, I should have known that Dorie’s recipes work well and seldom disappoint. She took care of business by adding one tablespoon of sugar. That’s all it takes to balance out the flavor for the tart fillings.
Cranberries look so festive and seasonal. The pear and cranberry combination is an exciting one. Just the right dessert for the Thanksgiving table.
The galette dough is used for the roll-up tart. This dough is a delight to work with. We made the apple pielettes a while back with the same dough. Instead of making a pie or a free-form galette, rolling up the dough with the fillings to look like a jelly roll is a splendid idea. A touch of fresh and ground ginger and a dollop of orange marmalade make the tart more sensational than it already is.
I have to admit rolling up the dough with the fillings was a bit tricky. It takes some practice. I should have rolled it up tighter for a neater package. Would happily make this roll-up tart again using seasonal fruits and variations that Dorie has suggested. You can find similar posts from other Tuesdays with Dorie bakers at TWD blogroll here.