In a food processor, pulse flour and salt until well blended.

Add the butter to the flour mixture and pulse until the butter is the size of peas.

Add the ice water and vinegar all at once and pulse just until water is incorporated. If the mixture is too dry, add some more water.

Pour the mixture into a medium bowl and gently gather into a ball. Wrap in plastic wrap and flatten into a 1 inch thick disk. Chill for 20 minutes.

In a medium saucepan, bring sugar, cider and lemon juice to a boil.

Add the fresh cranberries.

Lower the heat to medium high and simmer cranberries until they start to pop and look a bit shriveled, about 2 minutes.

Using a slotted spoon, remove cranberries to a small bowl and allow to cool.

Bring the liquid to a boil and simmer for approximately 1 minute or until liquid has reduced and thickened a bit. Remove from heat and allow to cool. The liquid will thicken more as it cools.

Preheat oven to 400°F.

On a lightly floured surface, roll out the pastry to a rough 12-14 inch circle.

In a small bowl, combine ¼ cup granulated sugar, cinnamon and flour.

Scatter the flour mixture all over the rolled out crust leaving 2 inches of the edge uncovered. Arrange sliced apples and then the cooked cranberries on top of the flour mixture.

Using a pastry brush, brush border of the crust with beaten egg.

Spoon the reduced liquid from cooking the cranberries over the apples and cranberries to moisten.

Fold the edge of the galette up over the apples creating a 1 ½ - 2 inch border pressing down gently. Transfer the galette to a large pizza pan covered with parchment paper.

Brush the edges of the galette with the beaten egg and sprinkle the entire tart, including the border, with the remaining ¼ cup sugar.

Bake the galette for 40-45 minutes or until golden brown and the apples are softened.

Serve the galette warm, cut into slices and topped with vanilla ice cream or whipped cream.