Updated: Sep 30
Who says apples are only for teachers in the fall? Certainly not me. And certainly not for those who dreamed up this incredibly gorgeous and sinfully delicious dessert! And wait...there is more! The recipe is easy enough to follow for an inexperienced chef like me and my six-year-old budding baker!
I highly recommend making one of these now to enjoy this Fall. Then make it again as a beautiful Thanksgiving dessert, a delectable Christmas treat, a Groundhog's Day goodie - or - make it to spruce up any weekday meal!
Salted Caramel Apple Galette
1 1/2 cups all-purpose flour (plus more for work surface)
1/4 cup granulated sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cubed*
1/4 cup ice cold water*
Filling & Topping
2-3 large apples, peeled and sliced into 1/4 inch slices
1/4 cup packed light or dark brown sugar
1 1/2 Tbs all-purpose flour
2 tsps fresh lemon juice (to prevent apple browning)
1 tsp ground cinnamon
1/4 ground nutmeg
Salted Caramel Sauce
1 cup granulated sugar
6 Tbs salted butter, room temperature cut up into 6 pieces
1/2 cup heavy cream
1 tsp salt
Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, 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 375°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.
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.
*Salted Caramel Sauce Instructions
Heat granulated sugar in a medium heavy-duty saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Recipe Credit: Sally's Baking Addiction