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Salted Caramel Apple Galette Recipe

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3.9 from 3 reviews

This Salted Caramel Apple Galette is a rustic, free-form tart featuring a flaky butter crust filled with a fragrant mix of cinnamon-spiced apples, drizzled with a rich homemade salted caramel sauce. Perfectly sweet and slightly salty, this dessert offers a comforting combination ideal for fall or any cozy occasion, served best warm with vanilla ice cream.

  • Total Time: 3 hours 25 minutes (including chilling and resting times)
  • Yield: 8 servings

Ingredients

Salted Caramel Sauce

  • 1 cup granulated sugar (210 grams)
  • 6 tbsp salted butter, cubed (85 grams)
  • 1/2 cup + 1 tbsp heavy cream (135 grams)
  • Pinch of flaky sea salt

Galette Dough

  • 1 and 1/4 cups all-purpose flour, spooned & leveled or weighed out (163 grams)
  • 3/4 tsp salt
  • 1 tsp granulated sugar
  • 1/2 cup cold salted butter (113 grams)
  • 5 tbsp ice-cold water (75 grams)
  • 1/4 cup cold, full-fat sour cream (60 grams)

Apple Filling

  • 3-4 medium apples (mix of Honeycrisp and Gala recommended), peeled and sliced 1/4 inch thick (420 grams or about 4 cups)
  • 2 tsp lemon juice
  • 1 and 1/2 tbsp all-purpose flour (12 grams)
  • 1/4 cup packed brown sugar (55 grams)
  • 1 tsp vanilla extract
  • 1 and 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt

Finishing

  • 1 large egg, beaten (for egg wash)
  • Sprinkle of raw or turbinado sugar (for garnishing crust)
  • Flaky sea salt (for sprinkling)
  • Vanilla bean ice cream (for serving)

Instructions

  1. Make the Salted Caramel Sauce: Begin by preparing the salted caramel sauce, which takes about 10 minutes. In a saucepan, melt the granulated sugar until it turns a deep amber color, then add cubed salted butter while stirring. Slowly drizzle in heavy cream and a pinch of flaky sea salt, stirring continuously until smooth. Let the sauce cool and chill in the refrigerator until ready to use. This can be made up to one week in advance.
  2. Make the Crust: In a medium bowl, whisk together the flour, salt, and sugar. Add the cold, cubed salted butter and cut it in using a pastry cutter or your hands until the mixture resembles blueberry-sized chunks. Drizzle the ice-cold water and add sour cream, tossing with a fork until the dough is moistened and the sour cream is mixed in. Gently bring the dough into a ball; if it crumbles, add water 1-2 tablespoons at a time. Flatten the dough into a 1-inch thick disc, wrap tightly in plastic wrap, and chill in the fridge for at least 2 hours.
  3. Make the Apple Filling: Peel and slice the apples into 1/4-inch thick pieces to yield about 4 cups. Combine the apple slices with lemon juice, flour, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt in a bowl. Toss gently to evenly coat. If the dough still needs chilling, cover the apple mixture and refrigerate until ready.
  4. Roll out the Dough and Assemble the Galette: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone mat. Lightly flour your countertop and rolling pin. Unwrap the chilled dough, sprinkle flour on it, and gently roll it out to about 12-14 inches in diameter and 1/8 inch thick, turning to prevent sticking. Transfer the dough to the baking sheet, spread the apple filling evenly on the dough, leaving a 2-3 inch border. Fold the edges inward over the filling, creating a rustic crust. Chill the assembled galette uncovered in the fridge for 15 minutes. Then brush the crust edges with beaten egg and sprinkle coarse sugar on top.
  5. Bake: Bake the galette in the preheated oven for 38 to 45 minutes until the crust is golden brown and crisp. Test doneness by lightly tapping the crust and piercing the apples with a fork to ensure tenderness.
  6. Serve and Store: When the galette is out of the oven, brush the apple slices with the warmed salted caramel sauce to enhance the caramel flavor. Let the galette rest for about 10 minutes before slicing. Serve drizzled with additional salted caramel and a scoop of vanilla bean ice cream. Store leftovers in an airtight container in the refrigerator for 2-3 days.

Notes

  • The salted caramel sauce can be made up to one week ahead and stored in the fridge.
  • The dough can be made ahead and refrigerated for 2-3 days or frozen for up to 2 months; thaw in the fridge overnight before use.
  • Use a mix of sweet and tart apples like Honeycrisp and Gala for the best flavor balance.
  • Chilling the galette before baking helps maintain a crisp crust.
  • Reheat the caramel sauce gently in the microwave before drizzling if taken from the fridge.
  • Author: Monica
  • Prep Time: 30 minutes (plus 2 hours chilling time for dough and 10 minutes for caramel sauce preparation)
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/salted-caramel-apple-galette-recipe/