Best Apple Galette With Caramel Sauce Recipes

Rustic Apple and Dried Cherry Galette with Crème Fraîche and Caramel Sauce image

Yield Makes 8 servings

Number Of Ingredients 12

Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water filling
1 tablespoon unsalted butter
1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges
4 tablespoons sugar
1/3 cup dried tart cherries (about 2 ounces)
1/4 teaspoon ground cinnamon
1 cup Crème Fraîche or sour cream Caramel Sauce
Caramel Sauce

Steps:

For crust:
Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)
For filling:
Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes. Serve warm with Crème Fraîche and Caramel Sauce.

Apple Galettes with Caramel Sauce image

Provided by Traci Des Jardins

Yield Makes 10 servings

Number Of Ingredients 14

For apple galettes:
1 (17 1/4 ounce) package frozen puff pastry, thawed
1 large egg yolk
1/3 cup pure almond paste (not marzipan; 4 ounces)
7 tart, crisp baking apples such as Granny Smith, peeled, cored, and thinly sliced
1/4 cup fresh lemon juice (from 2 medium lemons)
3 tablespoons plus 1 teaspoon granulated sugar
For caramel sauce:
3/4 cup granulated sugar
3/4 cup heavy cream
1/8 teaspoon salt
To serve:
1/2 cup confectioner's sugar
1 quart vanilla ice cream

Steps:

Preheat oven to 400°F.
Make apple galettes:
Roll puff pastry dough to 1/4-inch thickness (the store-bought variety will most likely be this thickness). Using saucer or other 5-inch round as stencil, cut dough into 10 circles. Prick bottom all over with fork. Chill until firm, about 30 minutes.
In small bowl, whisk together egg and 2 teaspoons water. Brush each puff pastry circle with egg wash.
Roll approximately 1 teaspoon almond paste into ball, then flatten into disc and place in center of puff pastry circle. Repeat for remaining puff pastry circles. Arrange about 25 apple slices on top of each puff pastry circle. Brush each with lemon juice, then sprinkle with 1 teaspoon sugar. Bake until apples are tender and edges of puff pastry are light golden brown, 16 to 18 minutes.
Make caramel sauce:
In heavy 2-quart saucepan over moderately high heat, combine sugar with 1/4 cup water and bring to boil. Continue cooking, swirling pan occasionally (do not stir), until light golden brown, 6 to 8 minutes. Remove from heat and stir in cream and salt. Return to heat and bring to boil. Remove from heat and keep warm.
To serve:
Dust galettes with powdered sugar and serve with caramel sauce and vanilla ice cream.