Caramelized Apple Galette Food

CARAMEL APPLE GALETTE

Steps:

• Stir together milk, yeast and sugar. In a large mixing bowl, combine flour and salt. Pour in milk mixture and add eggs. With electric beaters fitted with the dough attachments or in a stand-up mixer fitted with dough hook attachment, mix on low speed until blended. Add butter in pieces to dough and beat for 3 minutes until an even, silky consistency. Place dough in a large bowl, cover with plastic wrap and chill overnight.
• For fruits, toss apples in lemon juice. Heat butter and sugar over high heat in a sauté pan and once bubbling, add apples. Sauté apples until nicely browned, about 10 minutes, and stir in brandy and cinnamon.
• Preheat oven to 350 degrees F.
• Place ring of 10-inch springform pan on baking sheet lined with parchment.
• On a lightly floured surface, roll out dough into a 14-inch circle and place in springform pan, overlapping 2-inches on the outside of the pan. Spoon in apples and fold back edge over apples. Brush dough with egg wash. Bake for 25 minutes, until edges of tart are richly browned. Let cool for an hour before unmoulding and slicing.

CARAMELIZED APPLE GALETTE

Steps:

• On a lightly floured work surface, roll out an eighth of the quick puff pastry dough to about 1/8-inch thickness. Using a sharp paring knife, cut dough into a circle about 7 1/2 inches in diameter. Transfer to a parchment-lined baking sheet, and place in refrigerator to chill, about 15 minutes.
• Preheat the oven to 425 degrees. Place the chilled pastry dough in a heavy cast-iron skillet that measures 6 1/2 inches in diameter at the bottom. Peel, core, and slice apple in half lengthwise. Using a mandoline or very sharp knife, slice apple halves widthwise into twenty-five 1/8-inch-thick slices. Arrange the slices in a neat fanned pattern, overlapping the slices and keeping them 1/2 inch in from the edge of the pastry dough; fill in the center with smaller or broken apple slices as you create the fanned-out circle.
• Sprinkle 2 tablespoons sugar over the apple slices, and dot with 1 tablespoon butter cut into very small pieces. Place skillet in the oven, and bake until the pastry has puffed up along the edges of the pan and is golden brown, about 30 minutes.
• Remove the skillet from the oven. Using a spatula, remove the tart from the skillet, and transfer to a plate; set aside. Add the remaining tablespoon butter to the skillet, and place over medium heat. Add the remaining 2 tablespoons sugar, and cook until the sugar dissolves and forms a light caramel, about 5 minutes. Measure brandy into a glass, then pour into the caramel; cook out the alcohol, 2 to 3 minutes.
• Using a second plate, invert the tart so it is upside down. Return the tart to the skillet, apple side down, and cook 4 to 5 minutes, until the caramel bubbles up over the tart, and starts to look a little thick. Remove the skillet from the heat, and carefully invert the tart onto a plate large enough to catch the hot caramel as it drips out of the skillet. Serve immediately.

APPLE GALETTE RECIPE BY TASTY

Steps:

• Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
• Add the butter and work into the flour with a fork until only pea-size lumps remain.
• Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
• Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
• Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
• Bake the galette for 25 minutes, until the crust is golden brown.
• Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
• Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
• Drizzle the caramel sauce over the galette, then slice and serve.
• Enjoy!

APPLE GALETTES WITH CARAMEL SAUCE

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.