Apple Galette with Salted Caramel

30 mins Prep Time

35 mins Cook Time

Written By

Nadia Boachie

When it comes to pie-type desserts, this is one of the easiest; there is no need to worry about precise measurements to fit a pie tin. The best part about galettes is that they can be as rustic as you wish and therefore, the final shape of your galette is very forgiving. The tartness from the Granny Smith apples, paired with the sweet and salty caramel drizzle, makes for the perfect dessert. As you can imagine, this goes amazingly with a scoop of your favourite brand of vanilla ice cream.

Ingredients

Dough

1 and 1/2 cups (188 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, frozen
1/4 cup (60 millilitres) ice cold water

Salted Caramel

1 cup (200 grams) granulated sugar
6 tablespoons (90 grams) unsalted butter
1/2 cup (120 millilitres) heavy cream, at room temperature
1 teaspoon salt

Filling and Topping

3 large Granny Smith apples, peeled and sliced into 1/4 inch slices
1/4 cup (50 grams) dark brown sugar
1 1/2 tablespoons (12 grams) all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Egg wash: 1 large egg beaten with 1 tablespoon milk or cream

Directions

Salted Caramel Sauce

5 Steps

Step 1

In a medium heavy duty pan, heat sugar on medium until melted. The sugar can burn at this stage so make sure to swirl around the sugar as it melts or use a wooden spatula to make sure it doesn't burn and that it melts evenly. Reduce the heat if you have to and look for signs like smell and colour to avoid burning.
Step 2

Once sugar is melted add butter and mix vigorously until it is well combined.
Step 3

When butter is combined, cook for an additional 1 minute on medium without stirring. If the mixture appears to be getting dark too quickly, remove from heat.
Step 4

Carefully add your cream to the mixture and mix until well combined. Cook an additional 2 minutes total (from when you add the cream).
Step 5

Remove from heat, add salt and set aside to cook. It will thicken as it cools. If you leave it in the fridge it will thicken even more but can be reheated to return to a more runny consistency.

Apple Galette

8 Steps

Step 1

To make the galette crust, mix the flour, sugar and salt together in a medium bowl. Grate frozen butter into flour mixture and mix well. Add water and mix until dough comes together. Add water in one tablespoon increments if the dough seems too dry. Form dough into a disk and wrap in plastic wrap. Place in fridge for at least 2 hours.
Step 2

While your dough is in the fridge, make your filling. Mix all the ingredients for the filling in a bowl, cover and set aside in the fridge until your dough is ready.
Step 3

Preheat oven to 375°F, and place parchment paper on a baking sheet.
Step 4

Take your dough out 10 minutes before using.
Step 5

On a lightly floured surface, roll into a 12-inch circle. Trim edges if you like, simply for aesthetics but not necessary.
Step 6

Arrange your apples, not the juice in the centre and fold the edges of your dough over the apple pleating or overlapping where necessary. Take about 3-4 tablespoons of salted caramel and drizzle over apple, not the crust. Brush the crust edges with your egg wash.
Step 7

Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
Step 8

Serve with extra salted caramel sauce drizzled on top and with vanilla ice cream.