Caramel Apple Galette

Ingredients

  • FOR CRUST:
  • 2 1/2 cups flour
  • 1/4 cup sugar
  • Pinch of salt
  • 2 sticks cold butter, cut into 1/2 inch pieces
  • 2 egg yolks
  • 3 Tablespoons heavy cream
  • FOR FILLING:
  • 5 medium Honeycrisp apples peeled and cut into 1/4-inch slices
  • 1/4 cup light brown sugar
  • 1/8 cup sugar
  • 1 1/2 Tablespoons all-purpose flour
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Salted caramel sauce (we use Stonewall Kitchen)
  • 1 large egg beaten with 1 Tablespoon milk for egg wash

Directions

  1. FOR CRUST:
    1. Pulse dry ingredients in a food processor to blend.
    2. Add butter and pulse until mixture resembles sand.
    3. Whisk egg yolks and heavy cream until well combined.
    4. Slowly add cream mixture to dry ingredients in processor and pulse until dough forms. Your dough should hold together (but not be sticky) when you squeeze it. If it’s too dry, add a little more cream and pulse lightly until you’re happy with the consistency.
    5. Form your dough into a ball on a lightly floured surface, flatten to a 1-inch-thick disk, wrap in plastic wrap and refrigerate until firm.
  2. FOR FILLING:
    1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
    2. Mix the apples, brown sugar, sugar, flour, lemon juice, cinnamon, nutmeg, vanilla and almond extracts together in a large bowl.
    3. Lightly flour your work surface and roll the dough into an 11-inch circle. The true beauty of the galette is that perfection is optional: rough edges lend themselves beautifully to the rustic nature of this dessert. Transfer dough to your baking sheet.
    4. Arrange the apples – without their juice – in the center of the dough, leaving a 3 inch border all around. Gently fold the edges of the dough over the apples, pleating the dough and pressing gently as you go. Spoon 2 Tablespoons of caramel onto the apples. Brush your dough with the egg.
    5. Bake until your crust is golden brown, about 35-38 minutes. Cool on the baking sheet for 10 minutes. Drizzle salted caramel sauce across the top before serving.
    6. We recommend presentation on one of our gorgeous serving boards, such as the JK Adams 1761 Ash Round Server.