Easy Apple Galette with Salted Maple Caramel Drizzle

If homemade apple pie seems like a big leap for you, this Apple Galette with Salted Maple Caramel Drizzle will be right up your alley. With simple, delicious ingredients and minimal baking skill required, this is a holiday dessert we can all get behind.

Recipe courtesy of Sarah Bond from Live Eat Learn.

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Servings 8Servings
Prep Time 25Minutes
Cook Time 45Minutes
Submitted By Sarah Bond from Live Eat Learn
Rating
  • 1
  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8Servings
Prep Time 25Minutes
Cook Time 45Minutes
Submitted By Sarah Bond from Live Eat Learn
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Filling
  1. Gently combine sliced apples, brown sugar, cinnamon, lemon juice, and flour. Set aside.
For the Dough
  1. In a large bowl combine flour, 2 Tbsp sugar, and salt.
  2. Using a pastry cutter or your hands, combine cold butter into the flour just until the mixture is coarsely combined and pea sized.
  3. Sprinkle ice water and brandy over the dough, then use a rubber spatula to mix the dough until it holds together (try to work the dough as little as possible).
  4. Shape the dough into an 8 inch wide disk, wrap in plastic wrap, and refrigerate for an hour (or up to 2 days).
For the Caramel
  1. In a heavy saucepan, combine syrup, sugar, and water.
  2. Cook over medium heat, until the water has cooked out and the mixture reaches a deep amber color (5 to 10 minutes), being careful not to stir the liquid, just gently swirl the saucepan occasionally.
  3. When it reaches your desired level of color (should be a dark amber color), slowly and carefully stir in the cream, then the butter. Remove from heat and allow to cool slightly before adding salt to your taste. Set aside until ready to use.
Assemble the Galette
  1. On a flour surface, roll dough into about a 12 inch circle, then transfer to a parchment paper-lined baking sheet.
  2. Sprinkle clumps of almond paste evenly over the dough, leaving 2 inches around the outside free for folding.
  3. Arrange apples (not their juices) on top of the almond paste, trying to arrange them as flat as possible. Fold the edges over the apples.
  4. Brush whisked egg over the dough and sprinkle it with sugar, throw a few dabs of butter over the apples.
  5. Bake at 400 degrees F (204 C) for about 45 minutes, or until crust is golden brown. Drizzle with caramel sauce and serve warm.
Recipe Notes

Almond Paste adds to the flavor of the galette, but can be left out if preferred.

You can use Vodka instead of Brandy if you prefer. If you don't want to use alcohol, omit and substitute with the same amount of water.

Products Used in this Recipe
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