Mini Apple Galettes with Caramel Sauce
These delicious mini Apple Galettes are the perfect size for an "any time" treat or dessert for dinner. Try the recipe with it your favorite apples and ice cream
Servings: 4 servings
- 2 1/2 cups (380 grams) all-purpose flour
- 2 tablespoon white granulated sugar
- 1 teaspoon kosher salt
- 20 tablespoons (284 grams) cold unsalted butter cubed
- 1/2 cup ice-cold water or more if required.
- 1 teaspoon lemon juice
- 2 large apples Granny Smith or Golden Delicious
- 2 tablespoons granulated sugar
- 2 tablespoons dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon juice
- 1 egg
- 1 teaspoon heavy cream or milk
- Turbinado sugar
- 1/2 cup (100 grams) white granulated sugar
- 1/4 cup (82 grams) corn syrup
- 1 tablespoon unsalted butter
- 1/2 (125 grams) cup heavy cream
- 1/2 teaspoon vanilla extract
For a Pie Dough
Combine the ice water and lemon juice and leave it in the refrigerator until ready to use. Put the flour, sugar and salt in a bowl and stir to combine. Place the flour mixture into a food processor.
Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse the dough until it is coarse and crumbly, and the butter is about the size of peas.
Pour the dough into a large bowl. Add 1/4 cup of the ice water and use a rubber spatula to toss together. Add the remaining water 2 tablespoons at a time and mix it into the dough until it starts to come together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become and overdeveloped and tough.
Divide the dough into 2 equal parts and shape each piece into disk 1-inch thick. Wrap each disk in plastic wrap and chill for at least 45 minutes. I use one disk for this recipe and freeze the other for another dish.
For the Caramel
Measure the cream into a glass measuring cup and set it near the stove. Place 1 tablespoon of butter in a small bowl.
Combine the corn syrup and the sugar in a 2-quart non-reactive saucepan and cook over medium heat. As the mixture heats up gently stir with a metal spoon until the sugar is dissolved. Once the sugar is dissolved stop stirring.
Continue to cook until the mixture comes to a boil and starts to caramelize to a deep amber. It will read 350 degrees on a digital thermometer.
Immediately remove the pan from the heat and slowly add the cream to the caramel and stir with a long-handled spoon. It will bubble and splatter, continue to stir until the caramel is smooth and add the butter.
Return the caramel to the stove and continue boiling over medium-high heat until the temperature reaches 240 degrees F. Immediately pour the caramel into a glass jar that is big enough to hold 2 cups. Allow the caramel to cool for 10 minutes and stir in the vanilla.
If making the caramel a few days in advance, store in the refrigerator until ready to use. Reheat in the microwave for 30 seconds so it is pourable.
For the Apple Filling
Place the white sugar, brown sugar, cinnamon, nutmeg, and salt in a small bowl and whisk to combine.
Peel the apples and cut each apple in quarters (4 pieces each). Then cut each quarter into 4 slices. You should have a total of 32 slices for both apples.
Place the apples in a large bowl, sprinkle the apples with the lemon juice and toss. Pour the sugar and spice mixture over the apples and use your hands or a large spoon to mix it into the apples and evenly coat the apples.
Assemble the Galettes
Preheat the oven to 400 degrees F. Line an 11 x 17 baking sheet with parchment paper or Silpat.
Remove the pie dough from the refrigerator and allow it to sit at room temperature for 10 minutes. Generously flour your work surface and divide the dough into 4 equal pieces, about 90 grams each. Roll each dough bowl into a circle about 6-inches in diameter.
Arrange 8 apple slices in the center of the dough circle. Fold the dough over the apples, overlapping the edges of the dough. Place the galette on your baking sheet. After the galettes are assembled, refrigerate them for 10 minutes.
While the galettes are in the refrigerate combine the egg and cream and whisk together. Brush each galette with egg wash including under the folds of dough. Sprinkle turbinado generously over the dough surface.
Bake for 30-35 minutes until the crust is a dark golden brown. Remove from the oven, place the pan on a cooling rack and allow to cool for about 10 minutes. Serve warm with a drizzle of caramel or your favorite ice cream. Or both.
Calories: 1105kcal | Carbohydrates: 132g | Protein: 10g | Fat: 62g | Saturated Fat: 38g | Cholesterol: 199mg | Sodium: 770mg | Potassium: 213mg | Fiber: 4g | Sugar: 69g | Vitamin A: 1945IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg