How to make apple galettes with salted caramel
Apple galettes with the flakiest shortcrust pastry and salted caramel sauce.
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Ingredients
- For the pastry
- ¾ cups 120g cake flour + extra for dusting
- ¾ cup 120g wholewheat flour
- a pinch salt
- 170 g butter cut into small cubes
- 1/3 cup ice-cold water
- For the filling
- 3 apples cored and sliced into thin wedges
- 4 T brown sugar
- 1 t ground cinnamon
- 2 T melted butter
- For the salted caramel
- 200 g sugar
- 80 g butter cut into small cubes
- ½ cup cream
- a pinch sea salt flakes
Instructions
To make the pastry
- Using a food processor, briefly mix the flours and salt. Add the butter and pulse until the mix resembles breadcrumbs.
- 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.)
- Place the pastry rounds on a baking tray lined with baking paper.
To make the filling
- 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 inwards. Brush the upturned edges of each one with melted butter.
- Chill in the fridge while you preheat the oven to 200C.
- Bake for 45 minutes, loosely covering the tarts with foil about 20 minutes into the baking time to prevent overbrowning.
To make the salted caramel
- dissolve the sugar in a heavy-based pot. (Be extremely cautious here, as molten sugar can burn you if it comes in contact with your skin.
- As soon as the sugar has dissolved, remove it from the heat.
- Add the butter in parts while whisking continuously.
- Return the pot to the heat and add the cream, still whisking vigorously.
- 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.
- To serve, drizzle the salted caramel over the warm apple tarts.
Notes
Leftover salted caramel can be stored in sterilized jars for weeks.