Apple And Dried Cherry Galette With Rich Caramel Sauce Food

APPLE GALETTE WITH GOAT CHEESE, SOUR CHERRY, AND ALMOND TOPPING

Steps:

• For the galette: Position a rack in the center and preheat the oven to 375 degrees F. Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and sprinkle with the salt. Saute until almost tender, tossing occasionally, about 10 minutes. Remove the skillet from the heat. Whisk the sugar, spices and arrowroot in a small bowl until no cornstarch lumps remain. Sprinkle the spiced sugar and lemon juice over the apples in skillet, and toss to blend. Cool to lukewarm.
• Place a large sheet of parchment paper on the work surface. Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour. Roll out the pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking. Cut off the corners (with a rounded cut), making a 12-inch-diameter pastry round.
• Brush the pastry all over with some beaten egg. Starting 2 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry. Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples). Fold the pastry border partially over the filling, pleating the pastry in loose folds. Brush the folded-up pastry border with some beaten egg. Slide the galette with the parchment onto a heavy baking sheet. Scrape the juices from the skillet over the apples. Bake galette until pastry edge is deep golden brown, 30 to 35 minutes.
• Meanwhile, make the topping: Toss the goat cheese, almonds and cherries in a medium bowl until evenly distributed (the cheese should remain in distinct pieces). Chill until ready to use.
• Remove the galette from the oven. Sprinkle the topping evenly over the filling. Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries. Cool 20 minutes and serve warm, or cool for 2 hours to serve at room temperature.

RUSTIC APPLE AND DRIED CHERRY GALETTE WITH CRèME FRAîCHE AND 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-PEAR GALETTE WITH APPLE CIDER CARAMEL

Steps:

• In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.
• Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.
• Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that's O.K.
• Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)
• Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.

BAKED APPLES WITH DRIED CHERRIES AND MAPLE CARAMEL SAUCE

Steps:

• Combine cherries and cherry brandy in bowl. Let stand until cherries plump, at least 20 minutes and up to 2 hours.
• Preheat oven to 350° F. Using melon baller, hollow center of each apple half. Arrange apples cut side up in glass baking dish. Fill centers with cherry mixture, dividing evenly. Combine brown sugar, maple syrup and butter in heavy small saucepan. Bring to simmer, stirring until melted. Drizzle sauce over and around apples. Bake apples until tender, basting frequently with sauce, about 55 minutes. Arrange apples on plates. Place scoop of frozen yogurt alongside. Drizzle sauce over and serve.