Salted Caramel Apple Galette
Salted Caramel Apple Galette
Melanie Richtman
Perfect Dinner Recipe
Products used: Stainless Steel Jelly Roll Pan, 1 Quart Saucepan with Cover
Ingredients
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1 cup of granulated sugar
6 tablespoons of salted butter, cubed and room temperature
½ cup + a splash of heavy cream
Sea salt to taste
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1 store-bought pie crust
4 apples (crisp apples, like Honeycrisp or Granny Smith preferably), peeled and sliced
1 tablespoon of flour
¼ cup of packed brown sugar
1 teaspoon of cinnamon
¼ teaspoon of nutmeg
1 tablespoon of lemon juice
¼ teaspoon of vanilla extract
1 egg + some water for an egg wash
Directions
Preheat your saucepan to medium heat. Add one cup of sugar and casually stir until it begins to clump together, then stir consistently until a caramel forms. This will take about 10 minutes, so be patient.
Once the sugar is fully melted, lower the heat slightly, add in your butter, and whisk until combined.
Remove the saucepan from the heat and stir in the heavy cream.
Bring back to the heat source and stir for another minute or two. Add in sea salt to taste.
Let cool until needed for the Apple Galette.
Preheat the oven to 400 degrees.
Roll out your pie crust until it’s about 12 inches in diameter, place on your jelly roll pan, and then set in the fridge while you make the apple mixture or for about 15 minutes.
Peel, core, and slice up four apples and add to a bowl. Top with flour, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract and mix to combine.
Place the apple mixture in the pie crust and fold over the edges by about an inch. Coat the outside with an egg wash.
Cook the galette for 35-45 minutes or until golden brown. Drizzle with the salted caramel sauce.
