With the start of fall comes with the flavors of all things pumpkin, cinnamon, and spice. With this recipe we’re taking a step back from the typically pumpkin flavors and are embracing the taste of the apples. With a flakey, buttered shell, and finished with the drizzle of a bourbon caramel sauce, this dessert is a crowd pleaser and embraces the rustic side of baking. (An added bonus, getting to use my beautiful Kitchen Aid mixer.)
Keep reading for the full recipe after the jump!
Apple Galette with Bourbon Caramel Sauce
For the dough:
- 2 1/2 cups (320 grams) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks or 8 ounces) cold butter, cut into small cubes
- 1/4 to 1/2 cup ice water
For the filling:
- 3 tablespoons butter
- 1 bunch thyme
- 3 apples (we used two granny smith, one fuji)
- juice of half a lemon
- 1 egg, beaten (or melted butter)
- 1 tsp cinnamon, plus additional for sprinkling on crust
- 1 tsp nutmeg
- 1 T light brown sugar
For the bourbon caramel sauce:
- 1 1/2 C sugar
- 1/2 C water
- 1 C heavy whipping cream
- 1 t sea salt
- 1 t vanilla
- 2 T bourbon (we love using Bulleit)
Combine flour, salt, and sugar in a stand mixer. Add the butter and combine at slow speed or pulse until the mixture resembles coarse meal with different sized piece of butter, including some larger pieces. Drizzle 1/4 cup ice water over the mixture. Mix or pulse until the mixture just starts to hold together. Add additional ice water, a tablespoon at a time, if the mixture is too dry. Place dough on a sheet of plastic wrap. Wrap loosely with the plastic and press into a disk using a rolling pin. Refrigerate for 1 hour.
Place butter in a small saucepan over medium heat. Let it melt, stirring once or twice, and wait for the butter to foam, crackle, and go quiet, about 3 minutes. The brown butter is done when you can see brown bits and it gives off a nutty fragrance. Remove from heat and carefully stir in 3 sprigs of thyme. The butter may splatter at first. Let butter cool for about 5 minutes as it infuses with thyme. Slice the apples into 1/4-inch thick pieces. Toss the apple slices in a medium bowl with the juice of half a lemon, cinnamon, nutmeg, and light brown sugar. Remove the thyme from the brown butter and pour it over the apples. Gently toss to coat.
Preheat oven to 400 degrees F.
Roll out the rested dough onto a floured surface, using a rolling pin to flatten the dough out to a 1/4-inch thickness. Lightly flour the rolling pin and carefully roll the pie dough around the pin so that you can lift it and roll it out onto a large baking sheet lined with parchment paper.
To lay out the apple slices, start an inch away from the edge of the dough by overlapping apple slices in a circle around the border. Repeat with the rest of the apple slices, making concentric circles until the center of the galette is filled. Fold the edges of the dough over on the apple slices. Brush the folded-over edges of the dough with egg wash and sprinkle lightly with cinnamon.
Bake until the edges are golden brown and crisp, 35 to 40 minutes.
As the galette is baking, place medium sauce pan on a burner over medium high heat. Place 1 1/2 cups of sugar and 1/2 C of water in the pan and bring to boil. Cook until sugar is an amber color, swirling the mixture rather than stirring about 10-12 minutes. Remove pan from the heat and add heavy whipping cream slowly while whisking vigorously. Add 1 tsp of sea salt, vanilla, and 2 T of bourbon.
Let galette sit and cool for 5 minutes prior to serving. Using a chef’s knife cut into wedges. Top with a drizzle of caramel sauce and sprinkle with cinnamon. Enjoy!