Salted Caramel Apple Galette
Flaky buttery crusts like the one in this salted caramel apple galette used to intimidate me. When reading "working quickly" in every recipe that explained the process of making this dough, I was sure that I would somehow ruin the entire dough and it would come out a complete mess. Nonetheless, I tried this flaky galette dough with summer fruit a few years ago, and (surprising myself) it came out perfectly! There are so many ways to go here; fruit, savory meats, mushrooms and cheese- the ideas are endless!
The apples on our apple tree are finally ripening, and they were perfect in this galette; tart, but with a little sweet joy from the salted caramel drizzle (my favorite recipe here). The flour/sugar mixture added to the bottom of the galette soaks up the juices of the apples prevents a soggy bottom. In conclusion, this desert is a real treat. Enjoy.
Salted Caramel Apple Galette
Makes 2 Galettes
2 sticks cold butter, cubed (chill in freezer for 30 minutes)
2 1/2 cups all purpose flour
3 teaspoons sugar
1/2 teaspoon salt
10-12 tablespoons ice water
2 tablespoons flour
2 tablespoons granulated sugar
2 medium apples, thinly sliced (no need to peel them)
1 teaspoon vanilla extract
1/3 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
Salted caramel sauce (my favorite recipe here)
1. To prepare crust, mix the flour, sugar and salt until well combined. Incorporate cold cubed butter and quickly work into the flour with a pastry cutter or a fork until butter is pea sized and mixture resembles crumbles. You may use your hands to do this, but run your hands under cold water before beginning to ensure that your butter doesn't melt when handling.
2. Gradually add 10-12 tablespoons ice water and mix until incorporated. With your hands, lump the mixture together and divide into two even portions. Wrap each portion in plastic cling wrap, pat form a flat disc and refrigerate for 30 minutes.
3. Meanwhile, preheat oven to 400 degrees F and prepare a large parchment-lined cookie sheet. Mix the 2 tablespoons flour and 2 tablespoons granulated sugar in a small bowl; set aside. Whisk the egg in another small bowl; set aside.
4. To prepare filling, mix sliced apples, vanilla extract, brown sugar, salt and cinnamon in a medium bowl until well combined and every apple slice is coated. Set aside to "marinate" and release juices; mix every so often.
4. After the dough has chilled 30 minutes, remove from refrigerator and place onto clean, floured surface. Roll out, flipping often, to about a 12-inch diameter. Place both rolled-out dough disks onto the parchment lined sheet, and spread 2 tablespoons of the flour/sugar mixture onto each. Divide the apple mixture onto each disk, leaving behind some of the juices so as not to have leakage when baking.
5. Fold the edges over the dough, then brush with egg wash and sprinkle with coarse sugar. Bake for about 40-45 minutes, until light golden brown on top. Let cool, then drizzle with salted caramel sauce. Enjoy.