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Apple Galette with Sicilian Salted Caramel

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!
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: apples, caramel sauce, galette
Servings: 6
Author: Lora

Ingredients

  • Apples
  • 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
  • Galette
  • 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

Instructions

  • DOUGH
  • 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.
  • ASSEMBLE
  • 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!!