Description
Learn how to make a delicious caramel apple galette with our easy step-by-step recipe. Perfect for a sweet treat or special occasion.
Ingredients
Scale
- 1 and 1/2 cups (188g) all-purpose flour, plus more for work surface
- 2 Tablespoons (25g) granulated sugar
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (113g) cold unsalted butter, cubed*
- 1/4 cup (60ml) ice-cold water, plus more as needed
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar
- 3–4 apples, peeled and sliced into 1/4-inch slices (about 4–5 cups (500–600g) slices)*
- 1/4 cup (50g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons (12g) all-purpose flour
- 2 teaspoons (10 ml) fresh lemon juice
- 1 teaspoon (5 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- optional: fruit juice caramel sauce
Instructions
- Prepare the crust by combining the flour, sugar, and salt in a medium-sized bowl. Use a pastry cutter or two forks to incorporate the butter until the texture resembles coarse crumbs about the size of peas. Gradually add water, mixing until the flour mixture is dampened. If the dough appears dry, add an additional tablespoon or two of water. Transfer the dough to a lightly floured surface, shaping it into a ball with your hands. Press it into a thick disc shape. Enclose the dough disc in plastic wrap or parchment paper and chill it in the refrigerator for at least one hour, or up to three days.
- While the dough is chilling, prepare the filling by tossing the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover the mixture tightly and let it sit until the dough is ready. I typically keep it in the refrigerator during this period.
- Prepare a large baking sheet by lining it with parchment paper or a silicone mat. Make space in your refrigerator, as the formed galette will need to chill in step 6.
- Once the dough is chilled, roll it out into a 12-inch circle on a floured surface; it doesn’t have to be perfect. Move the rolled dough to the prepared baking sheet. You can also roll the dough directly on the parchment or silicone mat that lines your baking sheet; lightly flour the parchment or mat if you do this.
- Place the apples, along with any accumulated juices, in the middle of the dough, leaving a 2-3 inch border around the edge. You can spoon the filling on or arrange the apple slices in a pattern like concentric circles. Carefully fold the dough edges over the filling, overlapping as needed, and press gently to seal. Brush the dough edges with egg wash and, if you like, sprinkle with coarse sugar. Optionally, drizzle 3 tablespoons of salted caramel over the apples, avoiding the crust.
- Chill the shaped galette in the refrigerator for at least 15–20 minutes while you preheat the oven, or for up to 8 hours. If chilling for more than 1–2 hours, lightly cover it. The galette must be cold before baking to maintain its shape.
- Set your oven to preheat at 400°F (204°C).
- Bake the galette until the filling is bubbly and the crust is golden, approximately 35–36 minutes. Once done, remove it from the oven and let it cool on the baking sheet for 10 minutes before slicing and serving. If you wish, serve with vanilla ice cream and an extra drizzle of salted caramel sauce.
- Store any leftover galette in the refrigerator for up to four days.
Notes
- Consider using a variety of apples for a more complex flavor in the filling.
- If the dough becomes too soft while rolling, chill in the refrigerator to firm up.
- Enhance the galette’s flavor by experimenting with spices like cardamom or ginger in the filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: apple galette, flaky crust, caramel drizzle, homemade dessert, golden brown crust
