Updated: Apr 7
Galettes are one of my favorite recipes to make and this Apple Galette with Salted Caramel Sauce is the quintessential autumn dessert. The smell of it baking will fill your home with a warming scent of cinnamon and ginger. This is such a cozy dessert to make and enjoy on a crisp fall day. It is delicious as is, but pair it with a drizzle of homemade salted caramel sauce and a dollap of whipped cream and it becomes pure comfort. Buttery, flaky dough and tender baked apples are paired together in this go to classic.
What I love about this recipe is that you don't need any fancy equipment or ingredients. The dough is made by hand. This will give you a sense of how a flaky dough should feel, and also ensure it doesn't get overworked. After the dough is rolled out, the apples are piled on top and the edges of the dough are folded over to give it its signature look. And although baking requires precision, galettes are not meant to look perfect. These lovely freeform pies are rustic simplicity at its best.
The galette dough has been my tried and true method since my days at Pastry School. It has been my go to for when I need a flaky dough recipe and it always comes out perfectly! I've tried many versions and here are a few tips I've learned over the years.
Using ice cold water and frozen, grated butter will create layers and help the dough keep its shape.
Mix the dough by hand to prevent the dough from being overworked and making it tough.
Use the best butter you can find like Cabot Creamery Extra Creamy Premium Unsalted Butter.
It has great flavor and this luxurious butter has 83% butterfat which will make this galette extra special. So light and buttery with perfect texture. I not only used it in the dough, but a few pieces get tucked into the apple filling and I used it in the salted caramel sauce. Every component of this dessert uses this wonderful butter to turn it into a truly delicious and memorable recipe.
I've always been a fan of Cabot Creamery cheeses, and their butters are made with the same dedication and care. Cabot Creamery Co-op was formed in 1919 and now includes over 600 farms throughout New York and New England. Since 2012 it has achieved B Corp Certification that validates their commitment as a value driven company which places importance on environmental and community impacts.
APPLE GALETTE with SALTED CARAMEL SAUCE
(makes one galette)
1 1/3 cups all purpose flour
1 1/2 sticks Cabot Creamery Extra Creamy Unsalted Butter, frozen and grated
1/4 cup ice cold water
1 teaspoon sugar
3/4 teaspoon salt
3 Apples (Pink Lady, Fuji or Gala), peeled, cored and sliced to about 1/4 slices
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
2 tablespoons Cabot Creamery Extra Creamy Unsalted Butter, cut into 6-8 equal pieces
(Salted Caramel Sauce)
1 cup sugar
1/4 cup water
3/4 stick (6 tablespoons) of Cabot Creamery Extra Creamy Unsalted Butter, cut into 4-6 equal pieces
1/2 cup heavy cream, room temp
1 teaspoon salt
pinch cream of tarter
whipped cream or ice cream, for serving
Begin the galette by making the dough. Whisk the flour, sugar and salt together in a mixing bowl. Toss the frozen, grated butter pieces into the flour mixture. Mix the butter with your fingertips and coat the pieces evenly. Sprinkle the ice water over the mixture and continue mixing until the water is absorbed and a shaggy dough is formed. Don't worry if it looks crumbly or dry. Do your best to press the dough with your hands and gather it into a ball. Turn the dough out onto a large piece of plastic wrap and shape into a flat disc. Wrap tightly and chill in the fridge for 30 minutes. While the dough is chilling, make the salted caramel sauce. In a heavy bottomed saucepan, place the sugar, water and cream of tarter. Heat over medium high heat and swirl the pan so the sugar melts evenly. Cook until the sugar turns to an amber color. Remove the pan from the heat and very gently place the butter pieces into the pan. Be careful during this step since the sugar will bubble up quite a bit. Give it a minute, then whisk until the butter is incorporated. Return the saucepan to the heat and add the heavy cream and cook over medium heat for 1 minute until it is smooth. Stir in the salt and remove from heat. Set the sauce aside to cool. For the apple filling, toss all the ingredients together except the butter in a large mixing bowl. Coat the apple sliced evenly with the filling mixture. Preheat oven to 400F. Remove the dough disc from the fridge and roll the dough out on a lightly floured surface to about a 1/4 inch thickness. It can be a circle or rectangle as long as it has even thickness. Transfer the dough to a parchment lined sheet pan. Arrange the apple slices in the center to about 1 inch of the edge of the dough. Fold the dough edges up and gently press over the apples and press the corners of the dough together. Sprinkle the remaining 2 tablespoons of butter over the apple filling. Brush the edges of the dough with the egg wash and sprinkle with raw sugar. Bake for 40-45 minutes until the dough is golden brown and the apples are tender. Turn halfway through the baking process. Cool slightly before serving. Serve with the salted caramel sauce and whipped cream.
Rotate the sheet pan halfway to ensure even baking. You can also slide a spatula under the crust and check that the bottom of the crust is browning nicely.
The caramel sauce will thicken as it cools, it may need to be warmed up before serving. Store any leftover sauce in a covered jar in the fridge for up to 1 month.
The galette can be served warm or at room temp.
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