Apple Galette with Sicilian Salted Caramel is a rustic free-form tart that is so easy to put together and will wow any guest! A super flaky pastry crust bursting with apples and topped off with a lovely salted caramel sauce!
The cows are coming! The cows are coming! Get the apples!" The kids shouted from the back of the house. They could see them coming through the back windows. One at time. In all their glory. The cows. They were curious cows looking for a treat. We love apple desserts like this easy to make Apple Pie with Oat Streusel and this Sourdough Discard Apple Galette!
Apple Galette wtih Sicilian Sea Salted Caramel
Earlier, the group had gone around the corner to pick apples. They weren't sweet yet as it was the middle of summer, but the cows weren't complaining. Slowly, the older, bravers ones started to approach the fence. They were coming to say hello to the friendly faces offering them a morning snack. The calves stayed behind in hesitation. They didn't know yet what to think of this boisterous group jumping up and down.
How Do You Make Galette AKA Pie Dough?
If it scares you a little to think of making your own pie dough totally from scratch, let me introduce you to this no-fuss dough for a galette (sometimes also called a free-form crostata). Way easier than making a pie and crimping the edges. A galette is what you need to make this weekend!!
We loved the time we got to spend with these gorgeous cows this summer. We know they won't be there next summer if we get to return to the mountains of North Carolina.
This sweet face.
Now on to this yumminess. A galette is a rustic tart. You can fill it with whatever your heart desires. I am particularly fond of apple desserts. Apples and caramel, high swoon factor. Apples with Sicilian sea salted caramel, get me some oxygen. This galette is fabulous even without the caramel. And if you do decide to go for the caramel layer around the rim, you're lucky. If you happen to have a nice, coarse sea salt. Great! It doesn't have to be Sicilian. Just trust me when I tell you, that salted caramel is addictive and you have to try it.
This dough has a sweet creaminess to it from the touch of cream cheese. I like to cook the filling on top of the stove for a little bit. It just softens the apples, and really brings all the sweetness of the other flavors together. Make sure to make the caramel the night before.
Apple Galette with Sicilian Salted Caramel
- 5 apples sliced 1/4 inch thick peeled and cored
- juice of 1 lemon
- 1/3 cup of granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
- 2 tablespoons apricot jam
- 1 large egg yok
- 1/2 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup cold unaslted butter cut into cubes
- 2 tablespoons cream cheese
- 1/4 cup ice water
- Egg Wash
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar
- Sicilian Salted Caramel
- 1 can of sweetened condensed milk
- 1/2 teaspoon Sicilian Sea Salt or any coarse sea salt
- To prepare the dough: In a small bowl, whisk the egg yolk and vanilla. Put the flour, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces and cream cheese into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. Add the yolk mixture and pulse to combine. Add in the cold water and pulse until the dough resembles soft, moist curds. Pat the dough into a disk, wrap in platic wrap, and keep in refrigerator for an hour at least.
- APPLE FILLING
- In the meantime, make the apple filling. Peel and core your apples and slice to a 1/4 inch thickness. Toss the apples in the lemon juice, cinnamon, and sugar. Let sit for about 15 minutes. Next, strain the apples and sautee' them in the butter on medium heat. Keep that sugary/lemon juice you just strained. After about 5 minutes, add the apricot jam. Let that juice soak up a little (you could throw in another pat of butter...go ahead, I know you want to!). Then add the lemon/sugar mixture to the pan. You don't want the apples to be too mushy because they will cook up in the galette.
- SALTED CARAMEL
- A can of condensed milk boiled right on top of the stove turns into ooey, gooey, scrumptiously delicious: caramel. Boil the can covered completely in water for about 2 1/2 hours. Boil on a low boil. Make sure your cans are not dented. The cans will be under pressure and you shouldn't take any chances. I let the can cool until the next morning. I wouldn't open it before as you do not want a caramel explosion in your kitchen. When we made it this summer, it was caramel paradise!
- Spoon about 4-6 tablesoons of the caramel into a small saucepan with about a 1/4 cream. Heat the caramel with cream on a medium low for a few minutes. Add the sea salt. The cream will thin it out to a nice consistency so you can drizzle some on around the borders of the galette.
- When you have your apple mixture ready, the dough chilled, caramel made...it's time to make this galette. Make sure while you are making the caramel to preheat the oven to 375F. Roll out the dough on a lightly floured surface. It can be your kitchen counter (just make sure it's clean). It should be rolled out to about 15 inches round and about 1/4 inch thick, to be exact. Fold the dough into quarters, and then transfer to your baking sheet lined with parchment paper. Unfold the dough, and then add the apple mixture to the middle of the dough leaving about 3 inches of dough around the apples. Begin to fold over the dough toward the middle of the apples with loose pleats. In a small bowl, whisk the egg with the water. Brush the dough with the egg mixture and carefully spoon on the sugar. If you get it all around the parchment paper, it will start to smell like burned sugar.
- Bake for about 30 minutes. You want your crust to be a nice, golden color. Not too brown and crunchy. Let it cool down and then drizzle around the border the salted caramel. Now take the galette and HIDE! It is amazing!!
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.