Apple Galette with Salted Caramel

Apple Galette with Salted Caramel

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Author: Hello Ani

This Apple galette has all the delicious elements of a pie. Buttery, flaky crust, and tender fall-spiced baked apples. Topped with whipped cream and homemade salted caramel.

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Ingredients

Salted Caramel Sauce

½ cup sugar
⅓ cup water
¼ cup heavy cream
1 tablespoon unsalted butter
¼ teaspoon salt

Galette Crust

1 cup flour
2 tablespoon brown sugar
½ cup cold salted butter (If using unsalted butter, please add a pinch salt)
2 tablespoon vodka, or apple cider vinegar
3 tablespoon ice water
egg yolk + 1 tablespoon milk for an egg wash

Apple Filling

2 apples of your choice, peeled and thinly sliced
2 tablespoon brown sugar
½ lemon, juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoon butter dots

Instructions

Make the Pie Dough
In a large bowl, whisk together flour, sugar, and salt if you are using unsalted butter. (Alternatively, you can do this in a food processor.) Add butter cubes and mix together until pea-sized and some slightly larger pieces form. Mix the vodka or vinegar together with the ice water, then add 5 tablespoons to the four mixture until the dough starts to come together. The dough should be moist, not wet and sticky. The mixture will be crumbly.
Turn the dough onto a lightly floured surface and form into a ball. Flatten into a disk. Cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile prep your Apple Filling:
Peel, core, and thinly slice your apples. Add to a medium-sized bowl. Add sugar, cinnamon, nutmeg, vanilla, and lemon juice. Gently fold to coat the apples.
Preheat the Oven to 400 °F and line a baking sheet with parchment paper. On a lightly floured surface roll out the cooled dough into a 12-inch circle about ⅛ thick. Transfer to the baking sheet.
Arrange apple slices o top of the dough, leaving a 2- inch border around the edge. Fold the edge slightly all around over the apples.
Mix the egg yolk and milk together and brush over the edges of the dough. Sprinkle with turbinado sugar. Alternatively, instead of the egg wash, you can brush heavy cream over the edges of the dough. Bake until crust is golden and fruit is tender 40 to 45 minutes. Transfer to cooling. Serve warm or at room temperature with whipped cream and salted caramel, or a scoop of ice cream.
Make the Salted Caramel:
Warm the heavy cream slightly in the microwave or the stove. Set aside. Add sugar and water to a small saucepan. Sir, then let cook over medium/high heat without stirring, until the sugar has turned a deep amber color. That should take about 8- 9 minutes. Now pour slowly the warm heavy cream into the sugar mixture and whisk until it is smooth. Be careful the mixture will rise and bubble up. Just lower the heat and continue to whisk for about 2 more minutes. Remove pan from the heat, then whisk in the butter, and then the salt. Try first a little bit of salt then adjust to your liking. It is best to use a fine-grain sea salt, as the grainier sea salt tends to melt slowly and makes it hard to estimate how salty it will be. Serve the salted caramel warm. The caramel will thicken as it cools. Tip: You can also add a little vanilla extract to the heavy cream, about ½ teaspoon for a nice touch.

Nutrition

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