Easy Apple Galette with Salted Maple Caramel Drizzle

• Produce

  • 2 Granny smith apples (350 g

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Lemon juice
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 tsp Cinnamon, ground
  • 25 tbsp Flour
  • 1/4 tsp Salt
  • 1/4 tsp Sea salt, flaky
  • 1/4 cup Sugar
  • 2 tbsp Sugar + more

• Drinks

  • 2 tbsp Ice water

• Dairy

  • 1 Dab Butter
  • 5/8 cup Butter, unsalted
  • 1/4 cup Heavy cream

• Liquids

  • 2 tbsp Apple or apricot brandy** (or 2 more tbsp water
  • 2 tbsp Water

• Other

  • 2 Tbsp (25 g almond paste* (homemade or storebought

Found on liveeatlearn.com

Description

Ingredients

• 2 to 3 Granny Smith apples (350 g), peeled, cored, and thinly sliced
• 1 Tbsp (25 g) brown sugar
• 1 tsp ground cinnamon
• 1 tsp (5 mL) lemon juice
• 1 Tbsp (8 g) flour
• 2 Tbsp (25 g) almond paste* (homemade or storebought)
• Dab of butter
• 1½ cups (190 g) Bobs Red Mill all-purpose flour
• 2 Tbsp (25 g) sugar + more for sprinkling on top
• ¼ tsp salt
• ½ cup (1 stick, 115 g) cold, unsalted butter, cubed
• 2 Tbsp (30 mL) ice water
• 2 Tbsp (30 mL) cold apple or apricot brandy** (or 2 more Tbsp water)
• 1 large egg, beaten
• ¼ cup (60 mL) maple syrup
• ¼ cup (50 g) sugar
• 2 Tbsp (30 mL) water
• ¼ cup (60 mL) heavy cream
• 2 Tbsp (28 g) unsalted butter
• ¼ to ½ tsp flaky sea salt

Directions

• Filling: Gently combine sliced apples, brown sugar, cinnamon, lemon juice, and flour. Set aside.
• Dough: In a large bowl combine flour, 2 Tbsp sugar, and salt. Using a pastry cutter or your hands, combine cold butter into the flour just until the mixture is coarsely combined and pea sized. Sprinkle ice water and brandy over the dough, then use a rubber spatula to fold the dough until it holds together (try to work the dough as little as possible). Shape the dough into an 8 inch wide disk, wrap in plastic wrap, and refrigerate for an hour (or up to 2 days).
• Caramel: In a heavy saucepan, combine syrup, sugar, and water. Cook over medium heat, until the water has cooked out and the mixture reaches a deep amber color (5 to 10 minutes), being careful not to stir the pan, just swirling occasionally. When it reaches your desired level or darkness, slowly stir in the cream, then the butter. Remove from heat and allow to cool slightly before adding salt to your taste. Set aside until ready to use.
• Assemble:On a flour surface, roll dough into about a 12 inch circle, then transfer to a parchment paper-lined baking sheet. Sprinkle clumps of almond paste evenly over the dough, leaving 2 inches around the outside free for folding. Arrange apples (not their juices) on top, trying to arrange them as flat as possible. Fold free dough over the apples. Brush whisked egg over the dough and sprinkle it with sugar, throw a few dabs of butter over the apples. Bake at 400 degrees F (204 C) for about 45 minutes, or until crust is golden brown. Drizzle with caramel sauce and serve warm.

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