Description
This Rustic Apple Galette with Salted Caramel Sauce is a perfect fall dessert featuring a flaky, buttery crust wrapped around a spiced apple filling. The galette is topped with cold butter, brushed with an egg wash, and sprinkled with turbinado sugar for a shimmering finish. Served warm with salted caramel sauce and vanilla ice cream, it offers a delicious balance of tart and sweet flavors with a delightful crispy texture.
Ingredients
Pie Dough
- 2¼ cups (270 g) all-purpose flour
- 2 tsp (8.4 g) granulated sugar
- ½ tsp ground cinnamon
- ½ tsp Kosher salt
- ½ cup (113 g) unsalted butter, very cold, cut into cubes
- 7 Tbsp (90 g) vegetable shortening, very cold, cut into cubes
- 5 Tbsp ice water
- 2 Tbsp turbinado sugar
Apple Filling
- 4 large Honey Crisp, Granny Smith, or Braeburn apples (about 1½ lbs), peeled and cut into ¼-inch thick slices
- 5 Tbsp (62.5 g) packed light brown sugar
- 1 lemon, zested and 1 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 2 tsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp Kosher salt
- 3 Tbsp unsalted butter, cold, cut into small cubes
Egg Wash
- 1 large egg
- 1 Tbsp heavy cream (or milk or water)
To Serve
- Salted caramel sauce
- Vanilla ice cream
Instructions
- Make the pie dough: In a food processor fitted with a blade attachment, combine the flour, granulated sugar, ground cinnamon, and Kosher salt. Add the cold cubed unsalted butter and vegetable shortening and pulse until pea-sized pieces form. Gradually add ice water, pulsing after each addition, until the dough begins to hold together as one ball without visible clumps. Avoid running the motor continuously; pulse to prevent overworking.
- Chill the pie dough: Remove the dough, wrap tightly in plastic wrap while pressing it into a flat, round disc, and refrigerate for at least 30 minutes to firm up.
- Prepare the apple filling: In a large bowl, toss together the sliced apples, brown sugar, lemon zest, lemon juice, vanilla extract, cornstarch, ground cinnamon, and Kosher salt until the apples are evenly coated.
- Roll out the dough: Lightly flour a clean work surface and roll the chilled dough into a 13-inch diameter circle. Carefully transfer the rolled dough onto a parchment-lined baking sheet by rolling it around the rolling pin and unrolling it onto the sheet.
- Assemble the galette: Using a slotted spoon, transfer the apple filling onto the center of the dough, leaving a 2-inch border around the edges. Fold the dough edges up over the apples, pleating gently to overlap every few inches, and press down lightly to seal. Scatter the cubed cold butter evenly over the apples.
- Brush with egg wash and sugar: Whisk together the egg and heavy cream (or milk/water) and use a pastry brush to coat the entire dough surface. Sprinkle generously with turbinado sugar for a sparkling finish.
- Chill the assembled galette: Place the galette in the freezer for at least 15 minutes or the refrigerator for 30 minutes to help prevent shrinkage during baking. Meanwhile, preheat the oven to 400°F (205°C) with a rack positioned in the lower third of the oven.
- Bake the galette: Bake for 40-45 minutes until the crust is golden brown and the filling is bubbly. Remove from the oven and allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool an additional 30 minutes. This resting time lets the filling set for easier slicing.
- Serve: Slice the galette and serve warm with salted caramel sauce drizzled over the top and a scoop of vanilla ice cream on the side for a decadent finishing touch.
Notes
- Use very cold butter and shortening to ensure a flaky pie crust.
- Adjust the amount of ice water slightly depending on humidity to get the right dough consistency.
- Choosing tart apples like Granny Smith balances the sweetness of the sugary filling.
- Allowing the galette to chill before baking helps maintain its shape and texture.
- Resting the baked galette before serving allows the juices to thicken, preventing a soggy crust.
- Salted caramel and vanilla ice cream add a luxurious flavor contrast but are optional.