Caramel Apple Galette

Need a scrumptious dessert that consists of basic pantry ingredients? This Apple Galette ticks all the boxes with it's caramel saucy goodness and fuss-free pastry! The only non-essential ingredient I paired along with my galette is vanilla pod ice-cream. No Ice-cream? No problem. Enjoy with thick yoghurt (or sour cream), whipped cream or, quite simply, enjoy as is!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Servings 4

Ingredients
  

Pastry:

  • 1 c (250 ml) all purpose flour
  • 2 Tbsp (30 ml) castor sugar
  • pinch of salt
  • 90 g chilled butter
  • 1 large egg
  • 1 tsp (5 ml) vanilla essence
  • 1 Tbsp (15 ml) cold water

Filling:

  • 5 granny smith apples peeled and diced into 2 cm cubes
  • 30 g butter
  • 1/2 c (125 ml) brown sugar
  • 1 Tbsp (15 ml) ground cinnamon
  • 1 tsp (5 ml) vanilla essence
  • 1 tsp (5 ml) cornflour
  • 1 egg beaten for egg wash
  • coarse salt for sprinkling

Instructions
 

For the pastry dough:

  • Place dry ingredients into a food processor with cubes of butter. Blitz until mixture resembles fine breadcrumbs. Add the egg, vanilla and water and blend until it all comes together to form a soft dough.
  • Shape in a ball and flatten slightly. Wrap and chill for at least 2 hours or even overnight.

For the filling:

  • Heat the butter in a pan. Add the apple, brown sugar, cinnamon and vanilla. Stir until well combined and allow sugar to dissolve. Simmer apples for no more than 10 minutes as they still need to be al dente. Using a slotted spoon, remove the apple cubes and place into a bowl. Mix in the cornflour. Cooldown completely.
  • Reserve the syrupy liquid in the pan for reducing later.
  • Preheat oven to 180 Degrees Celsius.
  • Roll out chilled pastry (1 cm thick) onto baking paper and transfer onto a baking tray.
  • Arrange cooled apple cubes onto the pastry, leaving a generous border around the apples. Fold the edges inwards.
  • Brush pastry edges with egg wash.
  • Bake for +- 30 minutes.
  • Meanwhile, reheat the residual sugary liquid and simmer until caramelised and reduced.

Notes

TIP: Feel free to add a good glug of cream to this caramel and whisk until reduced again. I do this to make extra sauce!
Serve galette immediately and make sure you drizzle the apples with lots of caramel and sprinkle with a bit of coarse salt.
Happy Baking! 😉
Tried this recipe?Let us know how it was!