Salted Caramel Apple Galette
This rustic, free-form tart combines the sweet-tart flavor of apples with buttery pastry and decadent salted caramel. This impressive yet surprisingly simple dessert doesn't require a pie plate or perfect crimping skills, making it ideal for both novice bakers and seasoned pros.
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Medium Saucepan
Ingredients
For the Pastry
- 1½ cups all-purpose flour substitute with gluten-free flour blend if needed
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed (substitute with vegan butter for dairy-free option)
- 4-5 tablespoons ice-cold water
- 1 egg for egg wash
- coarse sugar for sprinkling (optional)
For the Apple Filling
- 3-4 medium-sized apples Honeycrisp, Granny Smith, or Braeburn recommended
- 2 tablespoons fresh lemon juice
- ¼ cup brown sugar light or dark
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch ground cloves
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
For the Salted Caramel
- ½ cup granulated sugar
- 3 tablespoons unsalted butter
- ¼ cup heavy cream coconut cream works as a dairy-free substitute
- ½ teaspoon sea salt flaky sea salt preferred
Instructions
- In a large bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the ice water, one tablespoon at a time, stirring gently with a fork until the dough begins to come together.
- Turn the dough onto a lightly floured surface and shape it into a disk about 1-inch thick. Don't overwork the dough. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, core and slice the apples into ¼-inch thick slices. Toss the apple slices with lemon juice in a large bowl to prevent browning.
- Add the brown sugar, cinnamon, nutmeg, cloves, cornstarch, and vanilla extract to the apples, then gently mix until the apples are evenly coated with the spice mixture.
- In a medium saucepan, heat the sugar over medium heat. Avoid stirring until the sugar begins to melt, then gently swirl the pan occasionally until all sugar has melted and turned amber (about 5-6 minutes).
- Immediately add the butter (be careful as it will bubble vigorously) and whisk until incorporated. Remove from heat, count to three, then slowly add the heavy cream while continuing to whisk. Stir in the sea salt. Allow the caramel to cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
- Transfer the dough to the prepared baking sheet. Arrange the apple slices in an overlapping pattern in the center of the dough, leaving a 2-inch border all around.
- Drizzle half of the caramel sauce over the apples, reserving the rest for serving. Gently fold the edges of the dough over the apples, pleating as you go around the circle.
- Beat the egg with 1 tablespoon of water and brush this egg wash over the exposed dough. Sprinkle with coarse sugar if desired.
- Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender when pierced with a fork.
- Allow to cool slightly before serving. Drizzle with the remaining caramel sauce just before serving.
Notes
Feel free to make the dough and caramel sauce up to 2 days ahead and store them in the refrigerator.
For a vegan version, use vegan butter in the crust, replace the egg wash with plant milk mixed with maple syrup, and make the caramel with coconut cream.
The unbaked galette can be frozen for up to 1 month. Assemble, freeze until solid, then wrap tightly. Bake directly from frozen, adding about 10 minutes to the baking time.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 55mgSodium: 185mgFiber: 2gSugar: 25g
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