A galette is a form of French pastry that is free form, and much less complicated than a traditional pie or a fruit tart. Basically a layer of a single fruit, spiced with aromatic herbs and spices, and layered over a flaky, buttery crust, with the edges folded over, and baked, it's simplicity itself! Comes together fairly quickly - I made this, my first attempt at a galette, after lunch on Thanksgiving day, and it was ready for the evening tea, warm and fragrant! Heavenly with a cup of freshly brewed coffee! Try it, it's absolutely worth every buttery flake! Work out a bit extra to melt the calories - you won't regret it!
I followed the recipe from this site: https://sallysbakingaddiction.com/salted-caramel-apple-galette/
11/2cupsall purpose flourplus some for work surface
1/4cupgranulated sugarI used raw sugar
1/4cupice cold water
1stickButterthe recipe recommends unsalted; i used salted, and skipped the salt in the flour
2medium applescrisp varieties recommended; i used ambrosia
1/4cuppacked light brown sugarI used regular raw sugar
1 - 2tbspFlour
2tsplemon juiceto prevent apples from discoloring
5-6butterscotch and caramelsoft cremesrecipe called for salted caramel sauce; optional
Make the crust: Stir together flour, salt if using, and sugar; cut the butter into cubes and mix with the flour gently, adding the water slowly until the dough is moist
Work the dough lightly until it comes together, a bit sticky is fine. Ice cold water, and cold butter are a must. Flatten the dough into a thick disk
Cover with cling wrap, and chill for an hour. You can also chill this for up to 3 days in advance.
While the crust is chilling, get the filling ready. Slice apples evenly into 1/4" slices. Add the sugar, lime/lemon juice, flour, cinnamon and nutmeg powders
When ready to make the tart, preheat the oven to 425; take the crust from the fridge, and roll it out to 12" - I wanted a smaller crust, and rolled it to between 8 and 10" in diameter. Place it on a sheet of parchment paper in the dish you're going to bake in
Place the filling in concentric circles - I didn't do this step perfectly, as I had not cut the apples into uniform slices. I simply layered them as best as I could; The recipe i followed called for salted caramel sauce to be added to the apple layer. I improvised as I didn't want to make a sauce, and placed a few butterscotch caramel soft chewy candy all over the apples (I used 5), and they melted beautifully! The step is totally optional, and the tart would taste absolutely delicious without the additional candy, but boy was it good!
Bake for 35 minutes; take it out and let it cool for about 5 minutes
Gently remove the parchment from under the tart; slice into desired number of slices and serve warm with whipping cream, ice cream or just by itself.
This is one of the easiest desserts I have made. No fuss, no precision baking, it's pretty forgiving with any shape you initially make it into!
Tips - Filling:
I used ambrosia apples, and they retained a bit of a bite and crunch even after baking. I loved that they didn't turn into mush.
I didn't make the salted caramel sauce, as I had made a heavy thanksgiving lunch, and didn't have the energy to make one more thing. I had this bag of butterscotch and caramel soft cremes (Lancaster brand), and placed a few of the chewy candy all over the apples, praying it'd work! And it did! The candy melted beautifully, adding a warm caramel flavor, and a coppery golden hue to the tart! And smelled heavenly!
Ice cold water, and cold butter are a must. The recipe called for unsalted butter, but I used salted butter, and skipped the salt in the crust.