Salted Caramel & Apple Galette
So I burnt the sugar for the salted caramel drizzle!! I’m glad I tasted it before I added it here to the apple galette. Lesson learned, always taste… plus that’s the fun part, as long as you’re not tasting burnt sugar, that was seriously terrible!!
I’m going to try this again with a cream cheese bottom and blueberries. This is very tasty, the crust is flakey and sweet, plus it looks rustic and no fuss at all trying to make a perfect pie crust.
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled), 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 (40g) Diamond of California chopped walnuts
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 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.
1. 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.
This recipe is from my favourite baker… SALLY’S baking addition!
sallysbakingaddiction.com/homemade-salted-caramel-recipe/ DON’T LET YOUR SUGAR BURN. IT IS BITTER!!! I MESSED IT UP TWICE. ALWAYS TASTE IT BEFORE YOU PUT IT ON YOUR DESSERT!! GLAD I DID!