Apple Galette with Salted Caramel Sauce

On what began as a glorious fall day we made the ninety minute drive out to our favorite apple orchard. It took us less than twenty minutes to pick a half bushel of Honey Crisp apples.  After another twenty minutes was spent taking photos in the orchard, we headed into the barn to buy a half dozen of the best ever warm apple cider donuts (the donuts themselves are worth the ninety minute drive). It was one of those perfect, laid back, pinch yourself kind of days. The kind we remember, the kind we hope will always be an annual tradition. 

On the ride home I mulled over how the Honey Crisp apples might be best put to use. Other than saving some for eating, making a batch of my favorite Homemade Applesauce and maybe even an Apple Crisp, I thought I would make this Apple Galette with Salted Caramel Sauce. Not only do I love the rustic look of a galette, I love how unfussy and almost impossible they are to mess up. Some people like making crimped edge pies, but I like making galettes. Otherwise known as free form French pies, galettes have a casual, yet elegant quality to them. 

When topped with some vanilla ice cream and homemade salted caramel sauce, you have one of the most inviting, crowd-pleasing, mouthwatering desserts. One that completely embraces all of the feels and flavors of fall.

I used Honey Crisp in this galette, but you could use other apples having both tart and sweet like qualities to them. If I didn't have a half bushel full of Honey Crisp apples, I might use Pink Lady or Granny Smith apples in this galette. 

The dough for the galette comes together easily in a food processor. Once assembled the dough requires a chilling time of only thirty minutes. It can be chilled longer (and even overnight), but will need to be removed from the refrigerator for 10-15 minutes before rolling out. 

The assembled galette bakes for 10 minutes in a preheated 425 degree (F) oven. After which the oven temperature is reduced to 375 degrees (F). The galette will continue to bake for an additional 30-35 minutes or until the crust is golden brown.

While the galette bakes, make the Salted Caramel Sauce. Unlike other caramel sauces, this one begins by toasting the granulated sugar until it's melted. Once the sugar has melted, the pan is removed from the heat and the room temperature butter is whisked in. Followed by stirring in the whipping cream, salt, and vanilla. To achieve a perfect sauce texture, the pan is returned to low heat and whisked until the desired consistency is reached (this should take only a few minutes). Immediately remove the pan from the heat and pour the sauce in a heatproof bowl or jar. Note: If you leave the sauce in the hot pan, it will continue to cook.

The galette can be served warm or at room temperature. Serving it with some vanilla ice cream is optional, but you absolutely must serve it with the heavenly salted caramel sauce. You can drizzle on some of the sauce over the top of the galette or you can let everyone drizzle on as much of the sauce as their caramel loving heart desires. Or drizzle some on and have the jar of sauce available on the side.

So whether you get your apples from an apple orchard, at the Farmer's Market, in your backyard, or from the grocery store, this is the season for turning apples into luscious desserts. Hopefully you are enticed to make this impressive Apple Galette with Salted Caramel Sauce for your family and/or friends. It's one destined to make your meal a memorable one.

Recipe
Apple Galette with Salted Caramel Sauce

Serves 8

Ingredients
Tart Dough
2 Tablespoons granulated sugar
1 teaspoon Kosher salt
2 cups (260g) all-purpose flour, plus additional for rolling out dough
12 Tablespoons (170g)chilled unsalted butter, cut into pieces 
1 large egg, lightly beaten

Apple Galette
1 1/2 pounds Honey Crisp or Granny Smith apples (3 to 4 medium sized apples), peeled, cored and cut into 1/4inch thick slices (or use any other baking apples of your choice)
1/4 cup (33g) all-purpose flour
1/4 cup (50g) sugar (plus additional for sprinkling on egg washed tart dough)
1/4 teaspoon Kosher salt
1 teaspoon cinnamon (recommend Saigon cinnamon)

1 large egg
1 teaspoon half-and-half, water or whipping cream
1 generous Tablespoon of sparkling sugar (or granulated sugar)

Salted Caramel Sauce

1 cup (200g) granulated sugar

6 Tablespoons (85g) unsalted butter

1/2 cup heavy cream

3/4 teaspoon flaky sea salt or Kosher salt

1 teaspoon vanilla

Optional: 

Good quality Vanilla Ice Cream OR

2 cups heavy whipping cream and 2 Tablespoons of pure maple syrup (for maple cream, beat to medium-soft peaks then fold in maple syrup)

Directions
Tart Dough
1. In a food processor, pulse together the sugar, salt and flour until combined.
2. Add butter and pulse until the mixture is crumbly.
3. Add egg and process until dough begins to come together and forms a loose ball.
4. Form dough into a disk, wrap in plastic wrap and chill until firm for at least 30 minutes or up to overnight. Note: Allow to sit out at room temperature for 5-10 minutes before rolling out to prevent cracking if refrigerated for more than an hour.

Apple Galette

1. Preheat oven to 425 degrees (F). 

2. On a lightly floured surface, roll out tart dough to a 14-16 inch, slightly less than a 1/4 inch thick, circle.

3. Transfer the dough to a parchment paper lined baking sheet.

4. Press a 9" pie pan lightly in the center of the dough to help guide where to place the apples.

5. Toss the sliced apples in the flour, sugar, Kosher salt and cinnamon.  Arrange the sliced apples within the 9' circle.

6. Lift edges of dough over apples, tucking and overlapping to create a rustic circle shape.

7. Brush edges of dough with egg wash, then sprinkle with sparkling sugar (or granulated sugar).

8. Place the baking sheet in center of oven. Bake at 425 degrees (F) for 10 minutes. Then immediately reduce the oven temperature to 375 degrees (F). Continue baking for an additional 30-35 minutes or until crust is a golden brown.

9. Let cool slightly before drizzling with the salted caramel sauce. Top or serve with scoops of vanilla ice cream.

10. Serve the galette warm or at room temperature.

Salted Caramel Sauce

1. In a heavy bottomed saucepan. Add in the sugar. Cook over medium-low heat, stirring often until the sugar melts and turns to a golden brown. Note: The sugar will clump up, but those clumps will dissolve as the sugar melts.

2. Remove the pan from the heat and add in the butter. Stir until it is completely melted. Note: The mixture will bubble up, so be careful.

3. Whisk in the heavy cream, salt and vanilla until completely blended.

4. Return the pan to a medium low heat. Continue cooking for another 3-4 minutes or until the desired sauce consistency is reached.

5. Immediately pour the salted caramel sauce into a heatproof jar or bowl to allow to cool slightly before serving. Store any leftover sauce in the refrigerator. Reheat before serving.

Notes: (1) Other than Honey Crisp apples, you could use Pink Lady or Granny Smith apples when making this galette. (2) To make the egg wash, whisk together an egg with a teaspoon of half and half, water or whipping cream until well blended.

Honey Crisp Apple Picking (September 2023)