APPLE GALETTE WITH SALTY CARAMEL SAUCE
written by @juliarecipes
Fall season is slowly installing it’s colors here in Montreal and the only thing I can think of is my Apple tart accompanied with my favorite pumpkin spice latte. When you the temperatures drops down, below 20 C and in the morning chili winds find it’s way getting in your coat, it means Autumn is here and nothing will stop it. I think that fall has it’s own magic in cozy sweaters and hot pumpkin spice lattes ( OK I really love those pumpkin lattes 😊hihi ) and nice walks in the park in falling colorful leaves.
Oh yes I got myself dreaming in these beautiful colors of Montreal 🍁 But now wakey-wakey, I have here for you little guide for Apple season and one of my favorite french recipe for fall: Country Apple galette. This Apple galette is far the most favorite in my house and I am using the simplest recipe, also the fastest one, with pre-made puff pastry.
The key for successful Apple galette, you are usually obliged to make your own Pate Brise. What is Pate Brise ? Shortcrust pastry or Pie crust is the French version of classic pie or tart pastry. I am using puff pastry instead of Pate Brise for this recipe and for it’s puffiness, also as well as fast baking option. Believe me, I will be cutting you the time in half, by suggesting to use pre-made puff pastry and it will as well cut the time in half in baking. Alors (So) we are using puff pastry, you can opt for pre-rolled puff pastry, that will make your life even more easier.
Another great tip, what apples to use? Now during the fall season, there is many varieties of apples to choose. If you go apple picking, you will have only certain choice of apples to pick, because every week, different sorts of apple are available on the farms. So you better think in advance, what apples to pick for Apple tart and I will tell you which one is the best. I used for my recipe Pink Lady apples for this recipe. Usually their harvest in during month of October, but because here in Montreal there was a beautiful all summer, the harvest was a bit earlier, then expected.
- Granny Smith are perfect for baking, they keeps well their structure and balance perfect sweet-tart flavor. Really good in Apple tarts.
- McIntosh are juicy, sweet, pinkish-white flesh, red skin and are better for applesauce.
- Pink Lady is another great variety to use for baking, holds its shape when baked and adds a great tartness.
- Pacific Rose has white flesh, it’s crisp and its flavor is sweet but slightly tart. Can be used for apple pies, but better used fresh in salads or apple sauce.
- Paula Red are suitable for both eating fresh and cooking, although they become extremely soft when cooked, which suits them better for applesauce.
- Red Delicious apples are best used in fresh preparations, as their flesh does not hold up well when cooked.
- Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking. So great for any baking. Pies, crumbles, pies or cakes.
Do not be afraid, this is rustic or country style Apple galette recipe, so we won’t be paying much of attention to the looks of this galette, so any shape you desire to have, round, oval, square, you name it and it will be delicious. Trust me!
APPLE GALETTE WITH SALTY CARAMEL SAUCE
Preparation time: 30 minutes⭐baking time: 35 minutes+caramel sauce 15 minutes⭐servings: 8 slices
- 1 pkg of puff pastry 250 g approximately
- 1 small egg beaten for egg wash
- 1/4 cup sugar plus some sugar for sprinkle
- 3 tablespoons ground almonds
- 3 tablespoons all-purpose flour
- 4 large apples (pink lady or golden delicious) core and cut in thin slices
- 3 tablespoons unsalted butter cut in small slices
- 1/2 cup apricot preserve, strained
Salty Caramel sauce:
- 1/2 cup (1 stick) real butter
- 3/4 cup lightly packed brown sugar
- 4 tablespoons cream
- 1 teaspoon vanilla
- flaky sea salt to taste
- Preheat the oven according your puff pastry instructions (see the box). Usually it’s 177C / 355 F.
- Roll out your puff pastry ( in you are using pre-rolled puff pastry place it on baking sheet covered with parchment paper) on a lightly floured surface, into a 16-by-18-inch oval 1/16 to 1/8 inch thick. (you can use any shape as long as it’s about 1/8 inch thick).
- In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the apple slices on top and place butter slice son the top.
- Fold the edge of the dough up over the apples to create a 2-inch border. Brush the crust edges with egg wash and sprinkle the border with the 1 teaspoon of sugar.
- Bake the galette in the oven according your puff pastry instruction (see the box), but usually it takes in between 25-35 minutes.
- Evenly brush the apricot preserve over the hot apples; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.
- For salty caramel sauce, heat the butter, brown sugar and cream in a pot on the stove top, stirring until melted and smoothed. Bring to a boil and then turn down to a simmer for 3-5 minutes. Remove from heat and add vanilla and salt to taste. Start with 1/4 teaspoon salt and add more if desired. Can be left at room temperature, or if storing overnight or longer, place in a covered container in the fridge.
- Drizzle the caramel sauce over the Apple Galette and enjoy it with your favorite hot beverage.