Caramel Apple Galette
User Reviews
5
Caramel Apple Galette
Description
The recipe begins with making a cold butter crust from flour, sugar, kosher salt, and very cold cubed butter, mixed until pea-sized crumbs form, followed by the addition of ice-cold water. The dough is formed into disks, chilled to relax, and then rolled out. The filling combines peeled, sliced apples mixed with light brown sugar, flour, lemon juice, cinnamon, and nutmeg to balance sweetness and provide spice warmth. The spiced apple mixture is then piled in the center of the rolled-out dough and folded over the edges to create a rustic tart shape. A glaze of beaten egg and milk is brushed over the dough for a shiny finish.
A caramel sauce is prepared separately by simmering sugar and water until caramelized, then adding salt, heavy cream, and vanilla for richness and flavor. After baking the galette until crust is crisp and apples are tender, the caramel sauce can be drizzled over the top or served on the side. This results in a dessert combining a crisp, buttery crust with spiced, tender fruit and creamy caramel sweetness.
Great for serving after dinner or with afternoon tea, this galette highlights baking apples such as Fuji, Gala, Granny Smith, or Pink Lady that maintain texture under heat without becoming mushy. The caramel sauce adds an indulgent counterpoint to the tart, spiced apples.
The crust and caramel sauce can both be made ahead—the crust can be refrigerated for up to three days, and the caramel sauce can be stored in an airtight container in the fridge for up to one month, allowing for convenient preparation.
Ingredients
Pastry
- 3 cups all-purpose flour 420 g, with additional for kneading
- 1/2 cup granulated sugar 95 g
- 1/2 tsp kosher salt
- 1 cup unsalted butter 200 g, 2 sticks, cold, cubed
- 1/2 cup water 120 mL, ice cold
Filling
- 4-5 apple peeled and sliced into 1/4 inch slices, large
- 1/2 cup light brown sugar 95 g, packed, or dark brown sugar
- 1/4 cup all-purpose flour 35 g
- 2 teaspoons lemon juice fresh
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg large, well-beaten with 1 tbsp milk
Caramel sauce
- 1/2 cup water 115 g
- 1 1/4 cups granulated sugar 240 g
- 1/2 tsp kosher salt
- 1 cup heavy cream 225 g
- 1 tsp vanilla extract 5 g
Instructions
Crust
- Whisk the sugar, salt, and 3 cups flour together in a medium bowl. Using a pastry cutter, a food processor, or using your fingers, cut in the extremely cold butter (I leave mine in the freezer for 10 minutes before using) until the mixture resembles coarse, pea-sized crumbs. Add the water and mix gently until the flour is moistened.
- Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into 2 separate dough balls and flatten them into thick disks. Wrap each disk separately in plastic wrap and refrigerate for at least 1 hour.
Filling:
- As the dough rests, mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover bowl with plastic wrap and let sit in the fridge until the dough is ready.
Bake:
- Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll one of the dough disks into a 12-inch shape (round is a shape. Oval is good. Rectangle works, too.) Transfer dough to the prepared baking sheet.
- Arrange the apples onto the center of the dough in one single layer. They can overlap, but do not pile them on like an apple pie. Leave a 1-2 inch border around the pastry. Fold the edges of the dough over the apples, overlapping the dough where needed. Remember, this is rustic, so be as imperfect as you want. Press gently to seal the edges, then brush the crust with the egg wash and sprinkle the raw sugar over the crust.
- Bake until the filling is bubbly and the crust is golden brown, about 33-35 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
- Repeat baking instructions with the second dough disk and the rest of the apples to create a second galette.
- Serve with a hearty drizzle of caramel sauce on top.
To make Caramel Sauce
- In a 3-quart stainless steel saucepan with a candy thermometer attached, combine water, sugar, and salt over medium heat. Stir with a fork until the syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 7-10 minutes, shaking and swirling the pan as needed. Remember, no stirring! Continue cooking until syrup is a medium amber color, not too dark. Immediately add cream (this will make the caramel act up, bubbling and spitting so be careful) and reduce heat to medium-low.
- Stirring constantly with a heat-resistant spatula, simmer until caramel is 225 degrees F (107 degrees C) on a candy or digital thermometer, it'll take about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract, and cool to room temperature. Caramel will be runny while warm, but will thicken as it cools. Rewarm with a touch of cream over low heat in a saucepan if needed when cold.
Notes
- Use baking apples like Fuji, Gala, Granny Smith, or Pink Lady; avoid Red Delicious, Golden Delicious, or Macintosh as they become mushy when baked.
- Prepare the crust up to three days in advance and keep it refrigerated.
- The caramel sauce can be made up to one month ahead and stored airtight in the refrigerator.
- Slice and prepare the apples fresh on the day of baking for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2caramel apple galettes
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 150kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 16mg | 5% |
| Sodium | 152mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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