Imagine a dessert that combines the rustic charm of French countryside baking with a decadent twist of salted caramel that will make your taste buds dance! These Apple Galettes are not just a dessert; they're a culinary journey that transforms simple ingredients into a masterpiece of flavor and texture. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your dessert game and impress even the most discerning food lovers with its elegant simplicity and irresistible aroma.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled
- 6 tablespoons ice water
- 3 medium apples, sliced
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare the pastry dough by combining flour and salt in a large mixing bowl. Cut the chilled butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse breadcrumbs.
- Gradually add ice water, mixing gently until the dough just comes together. Do not overmix. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax and butter to firm up.
- While the dough chills, prepare the apples by washing, peeling, and slicing them thinly into uniform half-moon shapes. Toss the apple slices with 1/4 cup of brown sugar to prevent browning and enhance flavor.
- Preheat the oven to 375°F (190°C). Remove the chilled dough from the refrigerator and divide it into 4 equal portions. Roll each portion on a lightly floured surface into a rough 6-inch circle, about 1/8 inch thick.
- Arrange apple slices in a overlapping pattern in the center of each pastry circle, leaving a 1-inch border around the edges. Fold the edges of the pastry over the apples, creating a rustic, free-form tart.
- Place the galettes on a parchment-lined baking sheet. Brush the exposed pastry edges with a little water and sprinkle with remaining brown sugar. Bake for 35-40 minutes until the crust is golden brown and apples are tender.
- For the salted caramel, combine remaining brown sugar and heavy cream in a small saucepan. Cook over medium heat, stirring constantly until the mixture thickens and turns a rich amber color, about 5-7 minutes.
- Remove caramel from heat and carefully stir in sea salt. Let the sauce cool slightly until it reaches a pourable consistency.
- Once galettes are baked and slightly cooled, drizzle generously with the salted caramel sauce. Serve warm, optionally with a scoop of vanilla ice cream.
Tips
- Keep your butter and water ice-cold when making the pastry to ensure a flaky, tender crust.
- Don't overwork the dough - gentle handling is key to maintaining a light, crisp texture.
- Use firm, slightly tart apples like Granny Smith or Honeycrisp for the best flavor and structure.
- Make sure to leave a border when arranging apple slices to allow the pastry to fold and create that classic rustic look.
- For an extra golden crust, brush the pastry edges with an egg wash before baking.
- The salted caramel sauce can be made ahead of time and stored in the refrigerator for up to a week.
- Serve immediately for the best texture, but these galettes can be gently reheated in the oven if needed.
- For a professional touch, use a mandoline to slice apples uniformly and ensure even cooking.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 5g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 60mg
