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This caramel apple galette has flaky pastry, sweet apples, and salted caramel sauce. Easier than making apple pie, and even more delicious.
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Caramel Apple Galette

This caramel apple galette has flaky pastry, sweet apples, and salted caramel sauce. Easier than making apple pie, and even more delicious. 
Course Dessert
Cuisine Canadian
Keyword Apple Galette, Apple Recipes
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Pastry 1 hour
Total Time 1 hour
Servings 8 slices
Author Fiona Dowling

Ingredients

Pastry*

  • 1 ½ cups all-purpose flour, plus more for rolling the dough out
  • 3 tablespoons white sugar
  • ½ cup unsalted butter, cold
  • 3-4 tablespoons cold water

Apple Filling

  • 3 large BC Tree Fruit apples**
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons salted caramel sauce, see below for salted caramel recipe

Egg Wash

  • 1 large egg
  • 1 teaspoon milk

Salted Caramel Sauce***

  • ¾ cup white sugar
  • 6 tablespoons unsalted butter, cut into about 6 pieces
  • ⅓ cup whipping cream, 33-35% MF
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

Pastry

  • In a large bowl whisk together the flour and sugar.
  • Cut the butter into pieces. Then using a pastry cutter or 2 forks, work the butter into the flour mixture until it's in small pea-sized pieces. 
  • Using a rubber spatula, gently stir in the water 1 tablespoon at a time until the flour is fully incorporated. Knead the dough once or twice to fully incorporate the flour (if needed).
  • Form the dough into a round disc shape, wrap in plastic wrap and chill in the fridge for at least an hour or up to 3 days.

Apple Filling

  • Core and peel the apples, then cut into slices about ½ cm or ¼ inch thick.
  • Toss the apples with the brown sugar, cinnamon, and caramel sauce. 

Egg Wash

  • Whisk together the egg and milk in a small bowl. 

Assembly

  • Preheat the oven to 400F degrees. 
  • Lightly flour a clean kitchen countertop. 
  • Using a floured rolling pin, roll out the pastry starting from the centre until it forms a circle about 12 inches in diameter. (If the pastry is too hard to roll out, let it warm up at room temperature for 15 minutes first). 
  • Transfer the dough to a large cookie sheet lined with parchment paper.
  • Arrange the apples into the centre of the dough, leaving a border about 2 inches around the edge. (Do not add the remaining juices from the bottom of the bowl - otherwise the pasty can get soggy).
  • Brush the inside of the border with the egg wash, then fold over the edges overlapping and pinching them down as necessary. Then brush the outside border of the crust with the egg wash.
  • Bake in the preheated oven for 28-32 minutes or until the edges are golden brown. 

To Serve

  • Allow to cool for 10 minutes, then either cut into slices directly from the cookie sheet or carefully transfer the galette to a serving plate using 1 or 2 large spatulas.
  • Top with ice cream and caramel sauce. 

Salted Caramel Sauce

  • Add the sugar to a medium saucepan over medium heat.
  • Stir occasionally as the sugar melts. It will first form clumps, then melt into a smooth amber coloured liquid.
  • Once the sugar has fully melted, whisk in the butter. After the butter is fully melted and incorporated, whisk in the cream.
  • Remove from the heat and stir in the vanilla extract and salt. 

Notes

*Feel free to use your favourite pie dough recipe or store-bought pie dough.
**I used Ambrosia apples for this recipe. Any apple variety that's flavorful, crisp and recommended for baking will work well. 
**Use your favourite salted caramel recipe or any high-quality caramel sauce.