Recipes, Sweet

October 15, 2018

Salted Caramel Apple Galette

What is your go-to dessert during these chilly autumn months? I’ve always been a fan of pie, however, my NEW favorite is the Salted Caramel Apple Galette. This is THE BEST RECIPE I’VE MADE ALL YEAR. Yes, YEAR. It’s simple, delicious and like I’ve said before, the beauty about galettes are they aren’t so finicky like pie. No soggy bottom, no burnt crust… you get the idea. They’re fabulous!

What I love most about a galette is how versatile they are. You can make a version of this year-round with the same amount of peak-season fruit. Love strawberries? Use that! Love blueberries and peaches? Use that! The possibilities are endless, and I think that is super cool.

Another reason to love this simplistic dessert is that you can make extra crust and freeze the rest for later. The crust freezes beautifully and is perfect for when you need to make a gourmet dessert in a pinch. I like to serve this dessert warm with high-quality vanilla ice cream and it just melts ever so perfectly on top.

Ingredients:

For the dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into
    1/2-inch pieces
  • 1/3 to 1/2 cup ice water

For the filling:

  • 2 lb. apples, sliced thin (keep skins on)
  • 1/2 cup sugar
  • 2 tsp. fresh lemon juice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1 1/2 Tbs. cornstarch
  • 1 egg, lightly beaten
  • Sugar for sprinkling

For the caramel sauce:

  • 1/2 stick of butter
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup half and half
  • pinch of salt

 

Directions:

To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.

Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.

Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.

Place a baking sheet on the bottom rack of an oven. Position another rack in the lower third of the oven and preheat to 400°F. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray.

To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.

Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.

Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.

Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.

While the galette is cooling, make the caramel sauce. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Drizzle over galettes.

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