Pistachio Crust

1. Combine the flour, pistachios, sugar and salt in a food processor and pulse until pistachios are coarsely ground. Add the margarine and pulse until a coarse meal forms. Add the ice water and pulse until the dough begins to come together but is still crumbly. Transfer dough directly to a piece of plastic wrap, form into a ball and wrap tight. Refrigerate for at least 30 minutes. Dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Pistachio Frangipane

1. Pulse the pistachios and sugar in a food processor until fine. Add the remaining ingredients and blend until smooth and creamy. Refrigerate until ready to use. The frangipane can be made 2 days ahead.

Cranberry Filling

1. Combine the cranberries, sugar and water and set aside until ready to assemble the galette.

Assembly

1. Preheat the oven to 375 degrees F. and lay a big piece of parchment paper on your work surface. Sprinkle the parchment with some all purpose flour. Roll out the pistachio crust on the parchment paper into an 8 inch circle. The dough does not have to be a perfect circle so don’t worry if the ends aren’t all even. Transfer the rolled out dough on the parchment paper to a baking sheet.
2. Spread the pistachio frangipane evenly over the dough, leaving a 1 inch border. Sprinkle the sugared cranberries over the top of the frangipane.
3. Fold the edges of the dough over the filling, overlapping it slightly as you go around the circle.
4. Brush the top of the dough with pure maple syrup and sprinkle with coarse sugar.
5. Bake the galette until golden brown, 40-45 minutes.
6. Serve warm or room temperature. This frangipane galette freezes very well.