Rustic Salted Caramel Apple Galette
Galette, meaning “flat cake” in French, refers to a variety of pastries. This time, I’d like to share my Rustic Salted Caramel Apple Galette — layers of crisp, citrus-kissed apple slices wrapped in a golden, flaky crust and finished with a luscious drizzle of salted caramel sauce.
Equipment
- Baking sheet
- Parchment paper or Silpain
Ingredients
Crust
- 190 g (1 1/2 cups) Flour
- 10 g (2 1/2 tsp) Sugar
- 2 g (1/3 tsp) Salt
- 113 g (1/2 cup) Unsalted butter
- 60 g (1/4 cup) Cold water
- 1 Egg yolk
- Turbinado sugar
Salted caramel sauce
- 80 g (6 tbsp) Sugar
- 30 g (2 tbsp) Water
- 30 g (2 tbsp) Heavy cream
- 30 g (2 tbsp) Milk
- 20 g (1 1/2 tbsp) Unsalted butter
- 2 g ( 1/3 tsp) Salt
Apple filling
- 3 Apples (about 14–18 oz / 400–500 g) - I used Pink Lady this time
- 20 g ( 1 1/2 tbsp) Sugar
- 1/4 of lemon zest
- 1/4 ( 2 tsp) of lemon juice
- 3 g (1 tsp) Cinnamon powder
- 5 g (1 tsp) Rum
- 12 g (1 tbsp) Corn starch
- 10 g (2 tsp) Unsalted butter
Glaze
- Apricot jam
- Water
Topping (optional)
- Vanilla ice cream
- Whipped cream
- Nuts
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
Crust
- Preheat the oven at 200°C (400°F).
- In a food processor, mix together the flour, sugar, salt and cubed unsalted butter until the mixture resembles coarse crumbs.
- Add the cold water gradually, mixing just until the dough comes together (don’t overwork it).
- Shape into a disc, wrap, and chill in the refrigerator for at least 1 hour.
Salted Caramel Sauce
- In a small saucepan, combine sugar and water.
- Cook over medium heat without stirring until the syrup turns a deep amber color.
- Carefully add the heavy cream and milk.
- Add the unsalted butter and the salt and mix well.
- Set aside to cool slightly—it will thicken as it cools.
Apple Filling
- Peel, core, and thinly slice the apples.
- This time, I used Pink Lady but you can use your favorite apples. Granny Smith and Honey Crisp are also great as they are tart and keep the shape well. You can also mix different varieties.
- In a container, toss the apple slices with sugar, lemon zest, lemon juice, cinnamon, rum, and cornstarch until evenly coated.
- Set aside while you roll out the crust.
Assembly
- Roll the chilled dough into a rough circle between 2 sheets of plastic wrap about 28 cm wide.
- Transfer to a baking sheet lined with parchment paper or Silpain. Arrange the apple filling in the center, leaving about 4 cm border around the edges.
- Drizzle about 1/4 of Salted caramel sauce.
- Fold the edges of the dough over the apples, pleating gently to form a rustic crust.
- Brush the crust with egg yolk and sprinkle with turbinado sugar for extra crunch.
- Place the small cubed unsalted butter on top of the apple filling.
- Bake in a preheated oven at 200°C (400°F) for about 30 minutes, and cover it with a sheet of aluminum foil and bake for another 10 minutes or until the crust is golden brown and the apples are tender.
- Apple galette fresh out of the oven:-)
- Combine apricot jam with a splash of water and brush it lightly over the apples to give them a glossy finish.
- Drizzle with the salted caramel sauce before serving. I also recommend serving it with a scoop of vanilla ice cream, whipped cream or toasted nuts..
Notes
- This galette can be stored in the refrigerator for up to 5 days. For the best taste and texture, warm them slightly before serving.
- If you prefer to avoid alcohol, simply omit the rum.