Cranberry Raspberry Galette
1-10 oz bag organic frozen cranberries
1-10 oz bag organic frozen raspberries
2 T. tapioca flour (Kraft minute tapioca)
zest of 1 lemon
1 cup granulated sugar
1/4 teaspoon kosher salt
12-inch round chilled pie dough (Pillsbury works too)
1/2 cup shelled pistachios, chopped coarsely
1 T. salted butter, cubed
2 T. heavy cream
2 T. coarse sugar
Preheat oven to 400 degrees.
In a bowl combine cranberries, raspberries, tapioca, lemon zest, granulated sugar and salt. Stir gently to combine ingredients.
Line a cookie tray with parchment paper. Place pie dough out and top with chopped pistachios leaving a 2-inch border around the edge. Arrange the fruit over the pistachios and dot with cubed butter. Fold the border over the fruit, pleating it as you go.
Brush the crust with heavy cream and sprinkle with coarse sugar.
Bake for 30-35 minutes until the crust is deep golden brown. Cool on a rack 20-minutes before serving allowing the fruit to thicken slightly as it cools.
Serve warm with ice cream or whipped cream.