Salted Caramel Apple Galette

Love making pie crusts! Ever since I figured out the secret of flaky pie crusts, I’ve been loving serving it with different variations. So far my family and friends really like it, and would pick on the pie crusts. Find it especially common for those who don’t really like sweet desserts.

A perfect pie crust’s secret all lies in making sure everything is cold. This means cold butter, icy cold water and delicate technique, with enough manipulation just enough for the crumbs to stick with pressed together gently. This creates pockets of mini butter speckled throughout the dough that, when baked, creates the flaky layers. If you use warm hands, it may melt the butter and when it blends with the flour, that’s when a more cookie-like texture develops, and it doesn’t go well with the temperature of the bake. This is why many ‘failed’ pie recipes are due to underdone crusts (inside is still fudgy), or overbaked (when they compensate to get rid of the fudgy dough)

For galettes, there’s another beauty in its free form. Just take a flat pie crust, free form it like a pizza, arrange fruits of your choice and season (Spring, Summer, Autumn, Winter flavors, mmm), and wrap the edges in a simple pattern. Simply place in the oven until the crust caramelizes and the fruits bubble and flavors meld together. Serve sprinkled with some powdered sugar and decorations, drizzle some extra sauce*, perhaps with some ice cream, and voila! Simple dessert that celebrates your favorite fruit of the season is served.

I used Sally’s Baking Addiction’s recipe with slightly reduced sugar (~ 1 tablespoon), baked at bottom 3/4 of oven at 190 degrees Celcius.

*I made a all-natural date based salted caramel as I didn’t want something sickly sweet, and thought dates would go well with apple and cinnamon. Flavor wise it was okay! Texture was not as smooth and silky, and it definitely doesn’t shout an, oof, decadent, as a salted caramel sauce would. I’d say it’s main contribution to this recipe is to provide extra moistness to match the crispy pie crust, rather than flavor. Next time I’d either just whack a deep salted caramel sauce, or figure out a way to improve this one.

 

Salted Caramel Apple Galette
Makes 1 10 inch galette
Salted Caramel Apple Galette adapted from Sally’s Baking Addiction

Crust

1 and 1/2 cups (190g) all-purpose flour
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

2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4–5 cup)*
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

Salted Caramel Medjool Date Sauce from Lunch Box Bunch

6 Medjool dates, pitted
1/3-3/4 cup water
1/4 tsp pink salt
1/4 tsp vanilla extract

To make Salted Caramel Apple Galette

To Make the Crust

Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter, couple forks or a machine, 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 425°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.

To make Salted Caramel Medjool Date Sauce

Add dates, 1/3 cup water, salt and vanilla to high speed blender. Blend on low for 10-20 seconds, then slowly turn blender to highest speed and blend for an additional 30-90 seconds. Add additional water as needed.

To assemble Apple Galette

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.

 

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