French Food Friday...Apple Galettes with Whiskey Salted Caramel Sauce

photo and recipe from here

Bonjour mes belles,

I hope that you have had a fabulous week, I do not know about you but I am really looking forward to the weekend.

As yet we do not have a lot planned and that is the part that I am looking forward to the most.

This week's recipe involves apples and my favourite caramel with some whiskey which French Boyfriend is rather fond of. To get his utmost attention anything to do with food works a treat, as they say the way to a man's heart is through his stomach and this is most certainly true in his case...

 

Apple Galettes with Whiskey Salted Caramel Sauce

 

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

Yield: Four 5-inch galettes, or 1 large galette

A very flakey all butter pie crust, filled with spiced apples, and finished with a salty and sweet Whiskey salted caramel sauce.

Ingredients

Pie Crust
• 1 1/4 cups (157g) all-purpose flour
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 8 tablespoons (1 stick or 4 ounces) unsalted butter, very cold
• 1/4 cup (60ml) ice-cold water
• 1 egg, lightly beaten
• 1 tablespoon water
• 1 tablespoon sugar
Apple Filling
• 2 large apples (I used honey crisp), peeled, cored, and thinly sliced
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon corn starch
• 1/2 tablespoon lemon juice
 
Whiskey Salted Caramel ( makes about 1 cup )
• 1 cup sugar
• 3 tablespoons water
• 3/4 cup heavy cream
• 3 tablespoons whiskey
• 1/4 teaspoon flakey sea salt, such as fleur de sel or maldon

Instructions

Pie Dough
1. In a large bowl, combine the flour, sugar, and salt. Dice the butter into 1/2-inch pieces and scatter over the flour. Using a pastry blender or 2 forks, work the butter into the flour until the butter is about the size of small peas.
2. Drizzle the ice cold water over the flour mixture, and using a spatula gently stir it together until most of it has come together. Knead the dough and gather all the loose bits, working as quickly as possible to keep it cold. Press the dough into a round disk, wrap once tightly with plastic wrap and refrigerate for at least 1 hour.
Assembly
3. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
4. In a medium bowl, combine the apples, sugar, cinnamon, corn starch, and lemon juice. Toss to combine.
5. Divide the refrigerated dough into 4 equal pieces, and on a lightly floured work surface roll each piece into a circle about 1/8-inch thick. Divide the apple mixture among the 4 rounds, and place in the centre of the crust, leaving a 1-inch border around the sides. Gently lift the galette border over the apples, and overlap the dough where necessary and gently pinch to keep the folds together.
6. In a small bowl, mix together the egg and water. Lightly brush the egg wash on the edge of the dough, and sprinkle with the turbinado sugar.
7. Bake the galettes for 35 to 40 minutes, or until the crust is golden brown and apples are tender. Cool on baking sheet on a wire rack. Serve warm drizzled with caramel sauce and ice cream if desired.
For the Caramel
8. In a large heavy bottomed sauce pan, combine the sugar and water. Heat the mixture over medium-high heat without mixing. Once the edge start to brown, occasionally swirl the pan. Continue to cook the sugar mixture until it is a deep amber colour. About 5 to 10 minutes.
9. Remove from the heat and add the heavy cream while whisking constantly. The mixture will bubble vigorously! Whisk in the whisky and the salt. Transfer to a container with a lid, and cool completely uncovered. Will keep covered in the refrigerator for about 2 weeks. Heat slightly in the microwave for serving.

Notes

* This recipe is easily doubled to create 8 small galettes or 2 large galettes. If making a large galette, baking time may need to be increased slightly. ** Pie dough can be make up to a week in advance and kept in the refrigerator, or frozen for longer. ***I found that these reheated really well in the microwave for about 20 seconds. The filling got warm and bubbly, while the crust remained flakey and crunchy.

 

bon appetit à tous, Leeann x