how to make apple galettes with salted caramel

by Sam on November 20, 2013

apple galettes with salted caramel

This is another recipe from my cookbook which we used to make our second food film, a collaboration with Grinder Films – a production company I shoot a lot of TV commercials with, and Simon Barnes.  It is also one of my favourite recipes. The flavour combination of apple and salted caramel, my two favourites, is absolutely sublime. Any leftover caramel can be spooned over ice cream or just eaten straight out of the jar.

apple galettes with salted caramel

We made this film in July along with one about how to make my butternut tagliatelle with crispy bacon and mushrooms. And all I have to say about both these recipes is just do it. Find an opportunity and make them. They are delicious.

apple galettes with salted caramel

In the film you will see how beautifully well the Revol porcelain pot works when making the salted caramel. The mind boggles that something so beautiful can work so exceptionally well on all cooking surfaces. Available at Entrepo stores in South Africa.

This recipe is taken from my cookbook: Drizzle and Dip. Published 2012

how to make apple galettes with salted caramel

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 4-6

how to make apple galettes with salted caramel

Ingredients

  • For the pastry
  • ¾ cups (120g) cake flour + extra for dusting
  • ¾ cup (120g) wholewheat flour
  • a pinch salt
  • 170g butter, cut into small cubes
  • 1/3 cup ice-cold water
  • For the filling
  • 3 apples, cored and sliced into thin wedges
  • 4T brown sugar
  • 1t ground cinnamon
  • 2T melted butter
  • For the salted caramel
  • 200g sugar
  • 80g butter, cut into small cubes
  • ½ cup cream
  • a pinch sea salt flakes

Instructions

    To make the pastry
  1. Using a food processor, briefly mix the flours and salt. Add the butter and pulse until the mix resembles breadcrumbs.
  2. Add the water and pulse until the dough just comes together (do not overmix). Divide the dough into four equal portions and roll out into rough circles on a floured surface. (Using a chilled bottle of water or wine for rolling is useful, as it keeps the pastry cool.)
  3. Place the pastry rounds on a baking tray lined with baking paper.
  4. To make the filling
  5. Toss the apple slices with the sugar and cinnamon and arrange them in a fan in the centre of each pastry round, leaving a little space around the edge of each pie. Fold the edges of the pastry
  6. inwards. Brush the upturned edges of each one with melted butter.
  7. Chill in the fridge while you preheat the oven to 200C.
  8. Bake for 45 minutes, loosely covering the tarts with foil about 20 minutes into the baking time to prevent overbrowning.
  9. To make the salted caramel
  10. dissolve the sugar in a heavy-based pot. (Be extremely cautious here, as molten sugar
  11. can burn you if it comes in contact with your skin.)
  12. As soon as the sugar has dissolved, remove it from the heat.
  13. Add the butter in parts while whisking continuously.
  14. Return the pot to the heat and add the cream, still whisking vigorously.
  15. When the sauce is smooth and well-combined, remove it from the heat, add a pinch of salt and stir to dissolve. Allow it to cool completely, then stir in another sprinkle of salt but do not let it dissolve – the crunchiness adds texture.Taste it and add more salt if desired.
  16. To serve, drizzle the salted caramel over the warm apple tarts.

Notes

Leftover salted caramel can be stored in sterilised jars for weeks.

http://drizzleanddip.com/2013/11/20/how-to-make-apple-galettes-with-salted-caramel

Here is the image of the recipe I took for my book:

apple galettes with salted caramel

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

 

Leave a Comment

{ 12 comments… read them below or add one }

Hari Chandana November 20, 2013 at 11:41 am

These looks so pretty and tempting.. lovely captures too!!

Lia November 20, 2013 at 12:10 pm

UAU!!!
Id love to put my hands on your book but I had a look at Amazon UK and it’s not there.
Im totally drooling…
Cheers,
Lia.

Sam November 20, 2013 at 5:34 pm

HI Lia, thanks so much for the kind note. – my book is not available on any international sites Im afraid. I may be looking at doing an ebook of it. I will keep you posted.
Sam

Laura (Tutti Dolci) November 21, 2013 at 6:56 am

Those pools of salted caramel are simply irresistible!

Meridy November 21, 2013 at 7:45 am

I like this – ” Notes Leftover salted caramel can be stored in sterilised jars for weeks.” Firstly, there will be no leftovers, and secondly, if there are, they would definitely not last for weeks in my house!

I’m definitely going to be making these for my mom when she arrives next week. They look utterly delicious!

Medha November 21, 2013 at 7:02 pm

Wow, my my what a lovely video you got! It made whole recipe seems super easy:) Beautifully capture!

Annette November 22, 2013 at 6:56 pm

Hi Sam,

How much water do I need for the pastry?

Sam November 23, 2013 at 7:01 pm

Hi Annette, sorry about that, a gremlin must have crept in – its 1/3 cup of water. I have corrected the recipe. many thanks
Sam

Sam November 24, 2013 at 1:40 pm

Thanks Medha :-)

Sam November 24, 2013 at 1:42 pm

Meridy, salted caramel doesn’t last long around here either :-)

Lia November 24, 2013 at 8:05 pm

Hi Sam,
Just made them today and what a delight!! Even the kids were fighting for it.
Very soon I’ll publish them in my blog.
Thanks so much for sharing.
Cheers,
Lia.

Sam November 25, 2013 at 8:56 am

Thanks for letting me know Lia, that is awesome. Glad you enjoyed. The pastry is a real treat. Its now my go to pastry for savoury or sweet pies.