Simple Caramel Apple Galette {Rustic & Delicious}
Simple. Fruity. Fall. My Simple Caramel Apple Galette is easy to prepare, loaded with tender and juicy apples, paired with a rich caramel sauce, and surrounded by flaky pastry. By using my favourite simple caramel sauce, tart apples, and a butter based adaptation of the Perfect Pie Crust by Ina Garten – The Barefoot Contessa, this recipe is a rustic trip to the fall fair! If you are looking to fill your home with the irresistible aromas of spiced apples and caramel, my Simple Caramel Apple Galette is for you.
Frequently Asked Questions:
What is a galette?
A galette is a free-form, typically fruit, pastry that resembles a pie but without the need for a fancy tin or pastry decoration. Galettes are made with flat pastry that can be topped with any seasonal fruit, and folded in together. They all the rave these days for their simplicity to make and mouthwatering taste. My caramel apple galette is the perfect galette to make for fall!
What kind of apples should I use for this recipe?
What a tough decision! But, truthfully…not one you can go wrong with in this recipe! I recommend using an apple that is tart, sweet, and firm enough to hold its shape during the baking process. In this recipe I used Crimson Crisps, a sweet and tangy apple similar in flavour to the Honey Crisp, and it was the perfect fruity complement to the sweet caramel and buttery crust! At the end of the day, use whatever apple is your favourite and you’ll love the end product.
Is a galette crust the same as pie crust?
Yes it is! A galette crust is rich and flaky, just like your favourite pie crust. Instead of forming it for a pie plate, the galette has a simpler assembly on a parchment lined baking sheet.
What is the key to a flaky galette crust?
Cold, cold, cold!! Just like your traditional pie crust, a galette crust must be cold prior to baking to allow for the steam of the melting butter to create air pockets for a flaky crust. This recipe calls for cold butter in making the dough and two refrigeration steps. This is CRUCIAL to achieving the perfect, flaky galette crust.
How can I prevent my galette from getting a soggy bottom?
Anyone who regularly follows the GBBO (aka The Great British Bake-Off) knows how important not having a soggy bottom is! For anyone not so familiar, a soggy bottom refers to a pie base that is wet -“soggy” – instead of flaky and crisp. Prior to making this recipe, I read from many sources claiming they had the answer to prevent soggy bottom when making a galette. The easiest, and most effective tip I came across was to use egg white to seal the base of the crust prior to putting in the apple filling. I tried this and indeed it kept my crust flaky and crisp. Having said that, when I make this galette recipe and use firm apples that are baked for 45 min, soggy bottoms are not a concern. For this reason, you should be able to make this recipe without the extra step. Now, keep in mind that every apple brings with it a different moisture content. I recommend using an egg white base for the galette when looking for that additional reassurance.
To make this recipe you will need:
- Apples (firm, tart, and sweet, apples – such as Crimson Crisp, Honey Crisp, Cortland, Granny Smith)
- Butter (unsalted, cold, cubed)
- Sugar (granulated sugar and Turbinado sugar)
- Flour (All-purpose)
- Egg
- Caramel (homemade – try my simple caramel sauce or store-bought)
- Spices (Cinnamon, Nutmeg)
- Pie crust essentials: Salt, Butter, Sugar, Egg
Let’s make my Simple Caramel Apple Galette!
Galette Crust
In a food processor, add flour, sugar, and salt. Pulse together until well aerated (approx. 4-5 pulses)
Add cubed butter to the food processor. Pulse until butter pieces are the size of peas and interspersed in the flour mixture.
Add 3 tbsp of ice-cold water to the mixture. Pulse 4-5x or until dough is just barely moistened. Add another 3 tbsp ice-cold water. Continue to pulse until mixture becomes thick, you are looking to be able to form a ball. Add an additional 1-2 tbsp of ice-cold water, as needed, to achieve the correct consistency.
Invert dough ball onto floured work surface. Press dough together into a ball, cover in plastic wrap, and refrigerate for at least 1h.
Caramel Apple Filling
Peel and core 3.5-4 firm, sweet, and tart apples. Cut each apple in half. Allow apples to rest in a container with water and lemon juice to prevent them from browning before use.
Using a sharp knife or mandolin, cut apples into 1/4in thick slices.
In a large bowl, combine apples with cinnamon, nutmeg, salt, and caramel sauces. Mix until evenly combined. Set aside
Assembly
Remove dough ball from the refrigerator and place onto a floured surface. Roll into a 12″ circle (note: rough edges are fine!). Transfer the dough to your parchment lined baking sheet. Use a 9″ cake pan to imprint the centre of the circle (note: this will be the area that is later filled with apples).
Add apples to the area covered by your 9″ imprint.
Fold up edges of the dough onto the apples in the centre, overlapping sides slightly.
Seal edges with egg wash (egg and water), and sprinkle with Turbinado sugar. Preheat oven to 400F (375F convection bake). Return your unbaked caramel apple galette to the refrigerator until oven is preheated.
Bake Caramel Apple Galette for approximately 45 min or until pastry crust is golden brown and apples have reduced in size (note: I used CrimsonCrisp apples which are extra firm and the Galette baked in 45min, adjust cooking time based on the apple you use. Start checking readiness at 40 min). Allow to cool on baking sheet.
Optional: While hot, brush the apricot jam dilution on top of your apples for a glazed galette appearance.
Drizzle the Simple Caramel Apple Galette with additional caramel sauce, serve with ice cream (optional), and enjoy!
Also check out:
Simple Caramel Apple Galette {Rustic & Delicious}
Equipment
- 1 Food Processor bowl fitted with steel blade
- 1 Baking Pan (large)
- 1 Rolling Pin
Ingredients
Galette Crust
- 2 cups All-purpose Flour + additional for work surface/rolling pin
- 2/3 cup Unsalted Butter Cold, cubed
- 1 tbsp Granulated Sugar
- 1 tsp Kosher Salt
- 7 tbsp Cold water (Ice-cold) 3 separate additions: 3 tbsp, 3 tbsp, 1 tbsp (+ more as needed)
Caramel Apple Filling
- 3.5-4 Apples (firm, sweet, tart) such as Grannysmith, Cortland, Honey Crisp or Crimson Crisp (if you like an extra firm, sweet, and tart apple like me!)
- 1 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
- 1/3 cup Caramel sauce homemade or store bought
- pinch of salt
- 1/2 Lemon Add the juice to water with apples (browning prevention)
Assembly
- 1 tsp Water
- 1 Egg large
- 1 tbsp Turbinado Sugar for decorating
- 2 tbsp Apricot Jam (+1 tbsp water) optional – for a glazed tart appearance
- a drizzle of caramel sauce! recommended
- a scoop of ice cream! optional
Instructions
Galette Crust
- To the bowl of a food processor, add flour, sugar, and salt. Pulse together until well aerated (approx. 4-5 pulses)
- Add cubed butter to the food processor. Pulse until butter pieces are the size of peas and interspersed in the flour mixture.
- Add 3 tbsp of ice-cold water to the mixture. Pulse 4-5x or until dough is just barely moistened. Add another 3 tbsp ice-cold water. Continue to pulse until mixture becomes thick, you are looking to be able to form a ball. Add an additional 1-2 tbsp of ice-cold water, as needed, to achieve the correct consistency.
- Invert dough ball onto floured work surface. Press dough together into a ball, cover in plastic wrap, and refrigerate for at least 1h.
Caramel Apple Filling
- Peel and core 3.5-4 firm, sweet, and tart apples. Cut each apple in half. Allow apples to rest in a container with water and lemon juice to prevent them from browning before use.
- Using a sharp knife or mandolin, cut apples into 1/4 thick slices.
- In a large bowl, combine apples with cinnamon, nutmeg, salt, and caramel sauces. Mix until evenly combined. Set aside
Assembly
- Remove dough ball from the refrigerator and place onto a floured surface. Roll into a 12" circle (note: rough edges are fine!). Transfer the dough to your parchment lined baking sheet. Use a 9" cake pan to imprint the centre of the circle (note: this will be the area that is later filled with apples).
- Add apples to the area covered by your 9" imprint.
- Fold up edges of the dough onto the apples in the centre, overlapping sides slightly.
- Seal edges with egg wash (egg and water), and sprinkle with Turbinado sugar. Preheat oven to 400F (375F convection bake). Return your unbaked caramel apple galette to the refrigerator until oven is preheated.
- Bake Caramel Apple Galette for 45 min or until pastry crust is golden brown and apples have reduced in size (note: I used CrimsonCrisp apples which are extra firm and the Galette baked in 45min, adjust cooking time based on the apple you use. Start checking readiness at 40 min). Allow to cool on baking sheet.
- Optional: While hot, brush the apricot jam dilution on top of your apples for a glazed galette appearance.
- Drizzle the Simple Caramel Apple Galette with additional caramel sauce, serve with ice cream (optional), and enjoy!
Video
Notes
- Crust not coming together? Add additional ice-cold water, a tablespoon at a time, and gently pulse until the dough comes together in a ball
- Remember to keep your galette crust cold!! A galette crust must be cold prior to baking to allow for the steam of the melting butter to create air pockets for a flaky crust.
- Having issues with a soggy bottom? Try brushing your tart base with egg white prior to adding the apples. You can then use the remaining egg yolk + water for your egg wash on top of the pastry at the end.
- Unsure what kind of apple to use? Any baking apple will do! I recommend Granny Smith, Cortland, Crimson Crisp, or Honey Crisp.
