One 12-inch (approximately) square galette to serve 6.

• Pastry Dough
  
• 1 cup flour
  
• 2 tablespoons yellow cornmeal
  
• 1 teaspoon sugar
  
• ¼ teaspoon salt
  
• 7 tablespoons (3½ ounces) unsalted cold butter
  
• ¼ cup ice water
  
• Fruit
  
• 3 small (5 ounces each) golden delicious apples, peeled, cored, halved, and sliced 1/8-inch thick to yield 4 cups
  
• 3 tablespoons sugar
  
• ½ teaspoon ground cinnamon
  
• 1/8 teaspoon ground cloves
  
• 1/3 cup pecan pieces
  
• 2 tablespoons coarsely chopped crystallized ginger
  
• 2 tablespoons unsalted butter, melted
  
• ½ cup dried cranberries

Pastry: In a large bowl, stir the flour, cornmeal, sugar and salt to combine. Divide the butter into 6 to 8 pieces, and scatter them over the flour mixture. With a pastry blender, cut in the butter until pieces range in size from bread crumbs, oatmeal to small peas. Sprinkle the ice water, one tablespoon at a time, evenly over the flour mixture, using a fork to toss and distribute the moisture until the mixture is moist enough to stick together. Add additional cold water, one teaspoon at a time, if needed. With your hands, gather the moistened particles together using the side of the bowl to shape it. Wrap in plastic and refrigerate at least two hours before rolling.

To assemble: Preheat oven with HearthKit on lowest rack position in oven to 450 degrees F. at least 40 minutes before baking. Line a large baking sheet with parchment paper. Flour the work surface and roll the dough to a rectangle, about 12- x 13 inches and 1/8-inch thick. Drape the dough over the rolling pin, and set it on a parchment-lined baking sheet.

Toss apple slices with the sugar, spices, nuts, ginger and butter. Sprinkle the cranberries over the pastry, arrange the apple mixture evenly over the cranberries on the pastry, leaving about 1½ to 2 inches free from the edge. Fold the border over the filling to form a kind of pleated ruffle around the fruit filling, similar to a drawstring purse that is open in the center. Dip a pastry brush in water and lightly coat the pastry's edge. Sprinkle the pastry with a teaspoon of sugar.

When the HearthKit thermometer registers 425 degrees place baking sheet on HearthKit rack, and bake galette about 40 minutes or until the pastry is golden and crisp. Remove the galette on its baking sheet to a cooling rack for 10 minutes. Slip a wide spatula (or a small baking sheet without sides) under the galette and transfer it (without the paper) to a rack.

Serve warm or at room temperature, the same day baked.

By Flo Braker, Former IACP President and Professional Food Writer