Apple, Cranberry and Pecan Galette
A free-form tart is the anxious pie-maker's best friend. No fussy crimping, and any torn edges or lumpy folds just add to the charm (especially when sprinkled with sparkly raw sugar).
*To toast pecans Spread nuts on a baking sheet and bake at 375° for about 6 minutes or until fragrant. Cool before chopping. **To make pastry in a food processor Combine ingredients as described in Step 1, pulsing a few times at each stage. Add the water slowly, while pulsing, until dough begins to come together but still looks crumbly.