Apple Galette with Salted Caramel Sauce
- 2 Cup All Purpose Flour
- 1 Tsp Sugar
- 1/2 Tsp Salt
- 10 Tbsp Unsalted Butter
- 1/3 Cup Iced Water
- 7 Oz Almond Paste
- 1 Tbsp Heavy Cream
- 1/2 Tbsp Raw Sugar
- 3 Granny Smith Apples peeled, cored, and cut into 1/8-inch-thick slices
- 1 Tsp Vanilla Extract
- 1 1/2 Tbsp Light Brown Sugar
- 2 Tbsp Unsalted Butter
- 1/2 Cup Sugar
- 1/4 Cup Heavy Cream
- 5 Tbsp Unsalted Butter
- 1/2 Tsp Sea Salt I like to use Maldon Sea Salt
Combine flour, salt and sugar in a large mixing bowl. Add the butter and work into flour, until butter is distributed through the flour, but still in large, pea-sized chunks.
Add water and combine until it comes together and form a flat disk of dough. Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
For the filling, melt butter in a large sauté pan over medium heat, add apples, and sugar, gently toss, then add vanilla. Par-cook for 6-8 minutes. Do not over mix the apples or they will fall apart, they only need to be flipped a couple of times. Let the apples cool completely.
For caramel sauce, in a medium sauce pan add the sugar over medium heat, stirring frequently until sugar melts, making sure it doesn't burn, it should be a light golden brown. Once melted add butter and stir, it will bubble to the top so do this carefully. Remove from heat and stir in the half & half and salt combine until smooth, set aside.
Preheat oven to 375 degrees.
Flour a rolling pin and work surface, roll the dough and almond paste into a 13-inch circle, separately. Lay almond paste directly on top of the dough and transfer a baking sheet lined with parchment paper.
Cover the dough with apples leaving a 1 inch border. Fold the border over, pleating it to make a circle. (In a roll and tuck motion) Brush border with heavy cream and sprinkle with raw sugar.
Bake for 35-40 minutes, rotating the baking sheet once for even baking. The galette is done when it is golden brown.
Top galette with warm caramel sauce, vanilla ice cream (optional) and serve. Enjoy!
Slice your apples right before par-cooking or they will turn brown. You can also add a couple of drops of lemon juice to a bowl of cold water and add apples to prevent them from browning. Just make sure to dry with paper towels before cooking in butter and sugar.
The caramel gets thicker when it begins to cool down.
The remaining caramel sauce I like to put on the side when serving for those with an extra sweet tooth or serve it with vanilla ice cream! It keeps up to 2 weeks in the refrigerator.