Salted Caramel Apple Galette Recipe
Holidays evoke memories of cozying up with your loved ones, savoring warm baked treats, and sipping on hot drinks. As the holiday season approaches, it’s the perfect time to try out new dessert recipes, and there’s nothing that screams “fall” louder than apple desserts. One of my all-time favorites is the Salted Caramel Apple Galette.
This galette, with its rustic and imperfect appearance, is the epitome of comfort food. The flaky pastry, sweet-tart apple slices, and luscious salted caramel sauce create the perfect flavor combination. It’s an easy dessert that can be whipped up in no time, and it’s perfect for any occasion.
Ingredients:
– 1 refrigerated 9-inch pie crust
– 2 Granny Smith apples, peeled and thinly sliced
– 2 tablespoons unsalted butter, melted
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon sea salt
– 2 tablespoons salted caramel sauce
– 1 egg, lightly beaten
Instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. On a lightly floured surface, roll the pie crust to a 11-inch circle.
3. Transfer the pie crust to the prepared baking sheet.
4. Arrange the apple slices in concentric circles, leaving a 1-inch border around the edges of the crust.
5. Brush the melted butter over the apples and sprinkle with sugar, cinnamon, nutmeg, and sea salt.
6. Drizzle the salted caramel sauce over the apples.
7. Carefully fold the edges of the pie crust over the apples, leaving the center exposed.
8. Brush the edges of the crust with the beaten egg.
9. Bake for 30-35 minutes or until the crust is golden brown and the apples are tender.
10. Let the galette cool for 10 minutes before serving.
Luscious and indulgent, this Salted Caramel Apple Galette is perfect for any fall occasion. Serve it with a scoop of vanilla ice cream or whipped cream to make it even more special. You’ll love the way this rustic dessert captures the essence of fall, bringing warmth and comfort to your table.
