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Salted Caramel Apple Galette

by & filed under Portraiture.

  • Prep Time: 1 hour, 20 minutes Cook Time: 35 minutes Total Time: 2 hours, 10 minutes Yield: 1 galette; about 8 servings

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest fall dessert.

Ingredients

  • 1 and 1/2 cups (190g) all-purpose flour, plus more for work surface
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
  • 1/4 cup (60ml) ice cold water*

Filling & Topping

  • 2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4–5 cups slices)*
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 and 1/2 Tablespoons (12g) all-purpose flour
  • 2 teaspoons fresh lemon juice (to prevent apple browning)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • salted caramel sauce
  • egg wash: 1 large egg beaten with 1 Tablespoon milk
  • optional: 1/3 cup chopped walnuts

Instructions

  • Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
  • As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep it in the refrigerator during this time.
  • Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  • Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.
  • 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.
  • Serve with extra salted caramel sauce drizzled on top.

Notes

  • Make Ahead Instructions: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.
  • Cold Ingredients: Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
  • Apples: You can use any apple variety, but here are my favorites for galettes: granny smith, honeycrisp, pink lady, or fuji.

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