Caramel Apple Galette

by angelika on May 18, 2011

A galette is the free spirited sister of the tart. Galettes are simple, rustic and forgiving. Perfect for someone who is just learning to make crust and wants a few practice runs before the dough needs to be perfectly rolled and fluted in a tart pan. You can fill these rustic tarts with sweet or savory items, and if you have the crust ready, assembly takes minutes.
I made this galette with all leftovers. Left over dulce de leche from my Mother’s Day Alfajores, left over crust from the last tart I made, and a few apples that were passing their prime. You would never know, the galette was divine. Buttery and flaky crust, even though it had been in the freezer 4 months, decadent and delicious caramel flavor and soft crisp apples. We devoured it!  (as if you had to ask) 
Caramel Apple Galette
pastry crust
1 1/4 cup all purpose flour
3/4 cup whole wheat pastry flour
1 teaspoon salt 
1/2 cup cold butter, cubed
1/4 cup shortening (non hydrogenated)
4-5 tablespoons ice water 

4 apples, peeled and sliced thinly
1/4 cup lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh grated if possible
pinch of salt
1/3- 1/2 cup dulce de leche
1 egg beaten with 1 tsp milk, for egg wash
My whole wheat pastry crust tutorial can be found here. The recipe makes enough pastry crust for a covered pie, so for this galette you will only use half. (which means you’ll have half to freeze for your next tart/galette) If you are using frozen crust leave it in the refrigerator overnight to defrost. When you are ready to use it leave it on the counter for about 30 minutes or until is is a rollable temperature and consistency. 
Preheat the oven to 425º. 
Roll out the pastry and place it on a parchment lined baking sheet. You can roll it free form, that is the fun of the galette! The more rustic the better, I say. I rolled mine about 1/2″ thick. 
Core and slice you apples, you can peel them or not. I peeled mine so Little Man wouldn’t have anything to complain about. Place your slices in a bowl with lemon juice and swish them around. Add cinnamon, nutmeg, salt and stir. Dollop the dulce de leche on the crust, leaving a border of a couple of inches. Then arrange the apples in any way you like. I like to pack them tight in the first layer and then a little more freely after that. Fold up the sides and brush on the egg wash if you are using it. 
Bake at 425º for 30 minutes, or until the crust is golden and the apples are soft. If you have any splits in the crust where you folded it up, dulce de leche will ooze out. Don’t worry. The oozed bit will wipe away and it will caramelize the outside of the crust in a delicious way. 
This galette is served best warm. I let it rest about 10 minutes and then cut right in. You can treat it like an apple pie and serve with ice cream or whipped cream. Personally I really liked the simplicity of it, and served it naked. Those free spirited galettes! Although, wouldn’t the tart more likely be naked?
A votre santé! 

{ 1 comment… read it below or add one }

Anonymous May 21, 2011 at 5:50 am

Oh my, that looks delicious!


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