Description
Rustic French pastry meets American orchard charm in this delightful Caramel Apple Galette, where golden pastry cradles spiced apple slices and amber caramel. Bakers will savor each flaky, sweet bite of this elegant yet homestyle dessert that brings comfort and sophistication to any gathering.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon (5 grams) salt
- 1 cup (2 sticks or 226 grams) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
Fruit Filling:
- 4 large apples (preferably granny smith or honeycrisp), peeled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Caramel and Finishing:
- 1/2 cup caramel sauce
- 1 large egg (for egg wash)
- 2 tablespoons turbinado sugar (for sprinkling)
Instructions
- Craft the pastry foundation by combining flour, sugar, and salt in a spacious mixing vessel. Incorporate chilled butter fragments, methodically breaking them down using fingertips or a specialized pastry tool until the mixture resembles coarse, irregular granules.
- Gradually introduce ice-cold water, incorporating one tablespoon at a time, and gently manipulate the dough until it coheres. Encase the delicate pastry in protective film and refrigerate for half an hour to stabilize its structure.
- Prepare the fruit filling by slicing apples and immediately tossing with citrus essence to prevent oxidation. Integrate warming spices, sweetening agents, and thickening powder, ensuring each apple slice receives an even, luxurious coating.
- On a lightly dusted surface, carefully roll the chilled dough into a graceful, approximately 12-inch circular canvas. Delicately transfer the pastry onto a parchment-lined baking sheet.
- Artfully arrange the spiced apple medley at the pastry’s center, maintaining a generous 2-inch perimeter. Elegantly fold the exposed edges inward, creating rustic, overlapping pleats that embrace the fruit filling.
- Enhance the galette’s exterior by gently brushing the exposed pastry with beaten egg, promoting a golden, glossy finish.
- Position the galette in a preheated oven at 375°F (190°C), allowing it to transform for 35-40 minutes until the crust achieves a rich, amber-toned complexion.
- Upon removal, luxuriously drape warm caramel sauce across the galette’s surface, creating an indulgent, glistening finale.
Notes
- Chill dough thoroughly to ensure a flaky, tender crust that holds its shape during baking.
- Use cold butter and handle minimally when mixing to prevent the pastry from becoming tough and maintaining those delightful buttery layers.
- Select firm, tart apples like Granny Smith or Honeycrisp for the best balance of texture and flavor that won’t turn mushy during cooking.
- Dust the work surface generously with flour to prevent the delicate dough from sticking and tearing while rolling out.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 27 g
- Sodium: 240 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: <0.5 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg