Crisp, Farm Fresh Apples plus Salted Caramel Sauce equals YUM!

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Ever since I made my first “free form” pie (think Galette, Crostata, Tart…), I have lost interest in making a standard style pie. Mind you, the ratio of desserts to food that I create is quite small. However, when it comes to pie style desserts, I find free form crusts to be much more rustic looking and fun to make. And it doesn’t hurt that  they are super simple too!

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I’ve been getting lots of super yummy apples from my Talley Farms Fresh Harvest CSA boxes lately and I love to eat them alongside a hunk of aged sharp cheddar cheese or a dab of caramel. But that is hardly a note worthy dessert to serve for company so I pulled out all the stops and made a Salted Caramel Apple Galette!

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Using the fail safe caramel sauce recipe that I usually make, made this a piece of cake. Instead of adding raw apple slices to my galette, I sautéed them for a few minutes in some butter and a bit of brown sugar. I spooned about 2 tablespoons of the caramel over the galette before baking and used more as a garnish when serving, drizzled over some accompanied vanilla bean ice cream as well. 

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What really perks up the flavor in this dessert is the flake salt used both in the caramel sauce and sprinkled on top of the galette before baking. I used one of my favorites; Murray River pink flake salt out of Australia. It lends a really nice delicate salt flavor to the pie.

Salted Caramel Apple Galette

Serves 8

Ingredients

Apple Filling
  • 4 apples, peeled, cored and sliced 1/4″ thick half rounds
  • 1/4 cup unsalted butter
  • 1/8 cup brown sugar
Salted Caramel Sauce
  • 1 cup brown sugar
  • 1/2 stick butter (4 Tablespoons)
  • 1/2 cup cream
  • 1 tablespoon vanilla
  • 1/8 teaspoon flake salt, or more to taste
Dough
  • 1 1/4 cup flour
  • 1 teaspoon sugar
  • 1/2 teaspoon flake salt
  • 1/2 cup cold unsalted butter, cut into 1/2″ pieces
  • 1/4 cup ice water, as needed
  • cream, to brush crust before baking
  • pinch flake salt for topping
Instructions
  1. Apple Filling: Heat a large saute pan over medium heat and then add butter. Stir in apples and brown sugar. Cook until the apples begin to soften, about 3-4 minutes. Remove from heat and set aside.
  2. Salted Caramel Sauce: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. If sauce is thin, just continue cooking for a few more minutes. Set aside.
  3. Dough: Combine flour, sugar, and salt in a food processor, pulse to mix. Add the butter to the flour and pulse until you have pea sized pieces. Through the feed tube, with the machine running, mix in the ice water in tablespoon increments until the dough just comes together and begins to look smooth. Do not over mix. Form the dough into a thick disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
Finish the Galette
  1. Preheat the oven to 400°.
  2. On a sheet of parchment paper, roll the dough out to an approximate 12″ circle. (If sticky, you can place another sheet on top of the dough while rolling and peel it off carefully after you have a 12″ circle.) Transfer the dough on the parchment to a baking sheet pan. Place the apple filling in the center of the rolled out dough and spread out evenly, leaving a border of about 1 ½ inches of bare dough. Pour 2 tablespoons of salted caramel sauce over the apple filling. Fold the bare dough over the apple filling, pleating the dough every couple inches. Brush the crust with cream. Lightly sprinkle flake salt over the filling and dough.
  3. Bake for 30-40 minutes or until the crust is golden brown. Allow to cool for at least 20 minutes. Serve with a scoop of vanilla ice cream (optional) and drizzle with additional caramel sauce.
Notes
  • If you’re apples are turning brown before cooking, drizzle a little fresh lemon juice on them and toss to coat.

(click here) for printable recipe

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