If you love caramel apples, you have to try this recipe for my Salted Caramel Apple Galette. This recipe is great to serve in the fall when apples are in season and is extra special to serve on Halloween!
In this recipe, seasonal apples are cooked in brown sugar and cinnamon before being placed on top of a homemade salted caramel. The apples and caramel get wrapped up in a flaky pie dough and cooked to perfection. To make the recipe more decadent, the salted caramel is also drizzled on top of the galette. Is your mouth wwatering? Mine is!
How to Make Homemade Salted Caramel
Making homemade salted caramel is super easy. Simply add sugar, corn syrup, heavy cream, and butter to a pot. Then cook the caramel over medium heat until it reaches 235 degrees F. A candy thermometer is the best tool to ensure the proper temperature is reached.
Once the caramel comes up to temperature, remove from the heat and add salt and vanilla extract. You want to make sure you add these ingredients at the end so that you get the best flavoured caramel.
Once the caramel cools, place it in a jar and use it in this recipe and on whatever you like! I enjoy dipping apple slices into the caramel or putting it on ice cream. Yum!
Get the Recipe!
Salted Caramel Apple Galette
Ingredients
For the Caramel:
- 1/2 cup granulated white sugar
- 1/2 cup dark brown sugar
- 1/2 cup white corn syrup
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
For the Pie Dough:
- 1 cup + 2 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed and cold
- 1 teaspoon lemon juice
- 3 tablespoons cold water
For the Apple Filling:
- 6 large apples peeled and cut into 1-cm thick pieces
- 1 tablespoon dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 egg beaten
- 1 tablespoon water
- 1 teaspoon granulated white sugar
- 1/2 teaspoon sea salt flakes
Instructions
To Make the Caramel:
- Begin by making the caramel. Add all of the ingredients to a medium-sized heavy-bottomed pot (except the salt and vanilla).
- Cook over medium heat until the butter has melted. Then insert a candy thermometer into the caramel and continue to cook over medium heat until the caramel reaches 235 to 240 degrees F. *Note- this process should take almost 30 minutes. The caramel will sit around 220 degrees for most of the cooking time, but don’t worry just keep cooking and do not stir the caramel.
- Once the caramel reaches 235 to 240 degrees F, remove it from the heat and add the salt and vanilla. Stir to combine and set aside to cool.
To Make the Pie Dough:
- Add the flour, sugar, and salt to a large mixing bowl and whisk to combine. Add the cubed butter into the flour mixture and use your hands (or a pastry cutter) to smush the butter between your fingers to create flat shapes. Continue flattening the butter and incorporating it in the flour.
- Add the lemon juice and water and use your hands to mix the dough together until it forms a shaggy loose ball. Turn the dough out onto a floured surface and knead until the dough comes together.
- Form the dough into a round disc, wrap in plastic wrap, and place in the refrigerator to rest for 30 minutes.
To Make the Apple Filling:
- Place the sliced apples into a large mixing bowl and add the brown sugar and cinnamon. Toss to combine.
- Heat a large frying pan over medium-high heat. Once hot, add the butter and let it melt. Once melted, add the apple mixture and cook, stirring often, for 5 minutes, or until the apples have begun to soften and lose a bit of their water.
- Remove from the heat and let cool completely.
To Assemble & Bake:
- Preheat the oven to 400 degrees F.
- Roll out the pie dough into a circle on a lightly-floured surface until it is approximately 35-cm in diameter and 2-3mm thick.
- Place 1/4 cup of the caramel onto the pie dough in the center of the galette. Spread the caramel out until it is in a circle about 10-cm in diameter.
- Add the apples on top of the caramel, mounding the majority of the apples in the middle of the galette.
- Make the egg wash by beating the egg and water in a small bowl.
- Brush a circle around the apples using a pastry brush dipped in egg wash, then fold up the galette, ensuring that you keep the apples showing in the center of the galette.
- Brush the entire galette with the egg wash then sprinkle the sugar and salt on the edges of the galette.
- Bake for 40 minutes, or until the galette is golden brown.
- Let the galette cool for 10 minutes, then drizzle with some extra caramel and serve warm. Enjoy!
Notes
- You can make the caramel up to a week in advance. Store the caramel in a sealed jar the refrigerator and simply heat for 20-30 seconds in the microwave to soften it up.
- I used Spartan apples in this recipe, but I also enjoy Honeycrisp, Jonagold, and Granny Smith apples in this galette.
