Description
A forgiving, rustic apple dessert featuring a flaky crust, tender apples, and a rich salted cinnamon caramel drizzle. Perfect for beginners who want a fancy-looking fall treat without the stress of pie crusts.
Ingredients
Scale
- 2 sheets pre-made pie crusts (210g), thawed
- 4 medium baking apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and sliced ¼ inch thick (approx. 600g)
- 1 tablespoon lemon juice
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, cut into small cubes
- ½ cup heavy cream
- ½ cup packed brown sugar
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line a standard 13×18 inch baking sheet with parchment paper.
- In a large bowl, toss sliced apples with lemon juice, granulated sugar, 1 teaspoon cinnamon, and cornstarch until evenly coated. Let sit while preparing dough.
- Roll out pie crust(s) into circles (10-12 inches) and place on the parchment-lined sheet pan.
- Arrange apple slices in the center of the dough, leaving a 2-inch border. Pile them up; overlapping is fine.
- Fold the edge of the dough over the apples, pleating as you go to create a rustic border. Brush folded edges with milk or egg wash for browning.
- Dot the top of the apples and crust edges with the 2 tablespoons of cold butter cubes.
- Bake for 35-40 minutes until the crust is deep golden brown and apples are tender. Tent edges with foil if browning too quickly.
- While baking, make the caramel: In a small saucepan over medium heat, combine heavy cream, brown sugar, 4 tablespoons butter, salt, and ½ teaspoon cinnamon. Whisk constantly until bubbling, then simmer for 2 minutes until slightly thickened. Remove from heat.
- Remove galette from oven and let cool for 10 minutes.
- Drizzle warm caramel sauce over the galette. Slice into wedges and serve warm.
Notes
Use baking apples that hold their shape (Honeycrisp, Fuji, Granny Smith). Avoid Red Delicious or McIntosh. Cornstarch is essential to prevent a soggy crust by thickening apple juices. Keep dough cold to prevent tearing. Caramel sauce should be made fresh for best texture; it hardens if cooled completely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of gale
- Calories: 380
- Sugar: 32
- Sodium: 280
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 3
- Protein: 3
Keywords: apple galette, caramel dessert, fall baking, easy pie crust, rustic tart, cinnamon caramel, beginner baking