salted caramel apple galette

A galette is the free-form French tart folded loosely around its filling instead of pressed into a pan. Tart apples and a ribbon of salted caramel give this rustic dessert sweet-salty depth and golden edges.

Serves 6 · 30 min prep · 40 min cook

Estimate for one serving

• 365 cal
• 4g protein
• 52g carbs
• 17g fat
• 4g fiber

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Ingredients

• 1 1/4 cups plus more for dusting all-purpose flour
• 1 Tbsp plus 3 Tbsp for apples granulated sugar
• 1/2 tsp plus flaky salt for finishing fine sea salt
• 1/2 cup, cubed cold unsalted butter
• 3–5 Tbsp ice water
• 3 medium, peeled and thinly sliced tart apples (Granny Smith or Honeycrisp)
• 1 Tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1 Tbsp cornstarch
• 1/3 cup plus more for drizzling store-bought or homemade thick caramel sauce
• 1, beaten with 1 tsp water large egg
• 1 Tbsp turbinado or coarse sugar

Instructions

1. 1Make the dough: pulse flour, sugar, and salt in a food processor. Add cold butter cubes and pulse until pea-sized pieces remain. Drizzle in ice water at a time, pulsing just until the dough holds together when squeezed. Form into a disk, wrap, and chill 45 minutes.
2. 2Toss the apple slices with lemon juice, sugar, cinnamon, and cornstarch until evenly coated; let sit 10 minutes so juices begin to release.
3. 3Preheat oven to 400°F and line a large baking sheet with parchment. On a lightly floured surface roll the chilled dough into a rough 12–13-inch circle about 1/8-inch thick; transfer to the prepared sheet.
4. 4Spread 2–caramel sauce in the center of the dough, leaving a 2-inch border. Arrange the apple slices in overlapping concentric circles or a casual pile on top of the caramel, leaving the border clear. Drizzle another caramel over the apples.
5. 5Fold the bare dough border up and over the fruit, pleating as you go to create a rustic edge. Brush the crust with egg wash and sprinkle with turbinado sugar.
6. 6Bake 35–42 minutes until the crust is deep golden brown and the apple juices are bubbling thickly in the center. If the edges brown too quickly, tent them with foil.
7. 7Cool on the sheet 15–20 minutes so the juices set. Finish with a final drizzle of warm caramel and a light sprinkle of flaky sea salt.
8. 8Slice into 6 wedges and serve warm, optionally with vanilla ice cream. Leftovers reheat well at 325°F for 8–10 minutes.