Fall is apple season and there are so many tasty varities. You can bake cakes, pies, galettes or make applesauce and apple jelly. I started the apple season by making these mini apple and salted caramel galettes. Homemade caramel is the best! I almost ate it all before it made it to the galettes. I do recommend you to make caramel yourself, not at all difficult. With this recipe you can also make one large galette, just remember to bake it for 45-50 minutes.
Apple galette with salted caramel
6 mini galettes
Galette dough
1 1/3 cup all purpose-flour
1/2 cup whole weat flour
1/2 cup almond meal
1/4 tsp salt
1/4 tsp cinnamon
2 tsp sugar
12 tbsp (170g) cold butter, in cubes
2-3 tbsp cold water
Apple filling
3 apples, peeled and thinly sliced
3 tbsp brown sugar
3/4 tsp cinnamon
1 1/2 tsp cornstarch
1 tbsp lemon juice
Salted caramel sauce
1 cup (250ml) sugar
1/4 cup (60ml) water
2 tbsp (30g) butter
3/4 cup double cream
1 tsp vanilla extract
Make the caramel first.
Heat sugar and water in a heavy bottom saucepan over medium heat. Stir once but no more until the butter is added. When the sugar dissolves, turn up the heat to medium-high and let it boil until it turnes to an amber color. Keep an eye on it the whole time so it doesn`t burn. Remove from the heat and add the butter. Wait until it melts and stir to combine. Pour in the cream and the vanilla. It will bubble vigorously at first but calm down after 10 secounds. Stir and let the caramel cool down to room temperature. If you want it to be firmer, put in the fridge.
Make the dough. In a food processor combine flours, almond meal, salt, cinnamon and sugar and pulse to blend. Add the butter cubes and pulse until the mixture resemble sand. Add 2 tablespoons of water and pulse twice. Squeeze the dough with your fingers; it should hold together and not be sticky. Turn the dough out onto a lightly floured surface and flatten into a disk. Wrap in plastic and refrigerate for 1/2 hour.
Stir together sugar, cinnamon and cornstrach in a baking bowl. Add apple slices and lemon juice and stir to combine.
Preheat oven to 400F (200C). Line a baking tray with parcement paper.
Take the dough out of the fridge let it soften for a couple of minutes. Roll dough on a lighly floured surface, into a large disk, about 1/8 inch (0.5cm) thick. Use a rice bowl or something similar to cut out about 5 inch round disks. Transfer the disk to the baking tray. Divide the apples onto the middle of each disks. Fold the edges up over part of the apple filling and pinch dough together. Se photos. Brush with eggwash. Bake for 25-30 minutes until golden and apple are soft.
When cooled down, drizzle with caramel and almonds.
Note; The caramel sauce recipe is slighly adapted from http://www.fifteenspatulas.com/homemade-caramel-sauce/
6 mini galettes
Galette dough
1 1/3 cup all purpose-flour
1/2 cup whole weat flour
1/2 cup almond meal
1/4 tsp salt
1/4 tsp cinnamon
2 tsp sugar
12 tbsp (170g) cold butter, in cubes
2-3 tbsp cold water
Apple filling
3 apples, peeled and thinly sliced
3 tbsp brown sugar
3/4 tsp cinnamon
1 1/2 tsp cornstarch
1 tbsp lemon juice
Salted caramel sauce
1 cup (250ml) sugar
1/4 cup (60ml) water
2 tbsp (30g) butter
3/4 cup double cream
1 tsp vanilla extract
Make the caramel first.
Heat sugar and water in a heavy bottom saucepan over medium heat. Stir once but no more until the butter is added. When the sugar dissolves, turn up the heat to medium-high and let it boil until it turnes to an amber color. Keep an eye on it the whole time so it doesn`t burn. Remove from the heat and add the butter. Wait until it melts and stir to combine. Pour in the cream and the vanilla. It will bubble vigorously at first but calm down after 10 secounds. Stir and let the caramel cool down to room temperature. If you want it to be firmer, put in the fridge.
Make the dough. In a food processor combine flours, almond meal, salt, cinnamon and sugar and pulse to blend. Add the butter cubes and pulse until the mixture resemble sand. Add 2 tablespoons of water and pulse twice. Squeeze the dough with your fingers; it should hold together and not be sticky. Turn the dough out onto a lightly floured surface and flatten into a disk. Wrap in plastic and refrigerate for 1/2 hour.
Stir together sugar, cinnamon and cornstrach in a baking bowl. Add apple slices and lemon juice and stir to combine.
Preheat oven to 400F (200C). Line a baking tray with parcement paper.
Take the dough out of the fridge let it soften for a couple of minutes. Roll dough on a lighly floured surface, into a large disk, about 1/8 inch (0.5cm) thick. Use a rice bowl or something similar to cut out about 5 inch round disks. Transfer the disk to the baking tray. Divide the apples onto the middle of each disks. Fold the edges up over part of the apple filling and pinch dough together. Se photos. Brush with eggwash. Bake for 25-30 minutes until golden and apple are soft.
When cooled down, drizzle with caramel and almonds.
Note; The caramel sauce recipe is slighly adapted from http://www.fifteenspatulas.com/homemade-caramel-sauce/
Some facts about apples; The apple tree originated in central asia. It has been grown for thousands of years in Asia and Europe. here are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. About 80 million tons of apples were grown worldwide in 2013, and China produced almost half of this total. The United States is the second-leading producer, with more than 6% of world production.
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Apples contains are high in fiber and low in calories. There is not much minerales and vitamins but as we eat such a large amounts, they still are an important source.
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