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Caramel Apple Butter Galette

yield: 1 9 x 11-inch galette
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Special Equipment

  • Special Equipment: a food processor
  • a mandoline food slicer (see baker's notes)

Ingredients

For the Galette Dough

  • 3 tablespoons very cold water
  • 1 teaspoon apple cider vinegar
  • 1/2 cup ice
  • 1/2 cup (4 ounces) very cold unsalted butter
  • 1 1/4 cups (5.65 ounces) all-purpose flour
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt

For the Caramel Apple Filling

  • 2 to 3 Mountain Rose or (other pink) apples, cored and thinly sliced (see baker's notes)
  • 1 tablespoon freshly squeezed lemon juice
  • a pinch of kosher salt
  • 2 tablespoons Stonewall Kitchen Caramel Apple Butter
  • 1/4 cup (0.85 ounces) almond meal
  • 1 tablespoon granulated sugar

Assembly

  • 1 large egg white
  • demerara or (other coarse) sugar
  • 1 tablespoon Stonewall Kitchen's Sea Salt Caramel Sauce

Instructions

For the Galette Dough

  • Combine 3 tablespoons very cold water, 1 teaspoon apple cider vinegar, and 1/2 cup ice in a liquid measuring cup or small bowl. Whisk to combine, and transfer to the refrigerator while you work with the other ingredients.
  • While the liquid is chilling, use a sharp knife to slice 1/2 cup very cold unsalted butter into 1-inch cubes. Transfer to the freezer to chill while you work with the other ingredients.
  • In the bowl of a food processor, combine 1 1/4 cups all-purpose flour, 1 1/2 teaspoons granulated sugar, and 1/2 teaspoon kosher salt. Pulse 2 to 3 times until the ingredients are combined. Remove the chilled butter from the freezer and add to the dry ingredients; continue pulsing in short 5 second intervals until the mixture resembles cornmeal with no butter pieces larger than the size of your thumb.
  • Once the mixture resembles cornmeal, remove the liquid mixture from the refrigerator and add 3 tablespoons to the dry ingredients. Pulse another few times and pick up a tablespoon of the dry ingredients with your hands and give it a squeeze. If the mixture holds together, dump it out into a medium bowl and use your hands to knead it together into a ball. If the mixture still feels dry and crumbly, add another tablespoon of water and test it again.
  • Wrap the dough ball up in plastic wrap and punch it down so it resembles a disc. Transfer to the refrigerator to chill for 1 hour, preferably overnight.

Assembling and Baking the Galette

  • Once the galette dough has chilled and you're ready to assemble the galette, remove from the refrigerator. Use a rolling pin to roll it into a 10 by 12-inch rectangle. Carefully transfer the rectangle onto a sheet pan lined with parchment paper. Transfer to the refrigerator to chill while you work with the rest of the ingredients.
  • Use a mandoline food slicer to slice 2 to 3 Mountain Rose apples. Transfer the slices into a large bowl and toss with 1 tablespoon lemon juice and a pinch of kosher salt as you go to prevent the fruit from browning.
  • Once you've prepped the fruit, return to your galette dough. Remove from the refrigerator and use a fork to prick the dough randomly across its surface, but making sure to leave a 1-inch border around the galette un-pricked. Use an offset spatula to spread 2 tablespoons Stonewall Kitchen Caramel Apple Butter across the galette dough, making sure to leave a 1-inch border around the galette. Sprinkle 1/4 cup almond meal evenly across the caramel apple butter. Arrange the prepared apple slices over the caramel apple butter, making sure to leave a 1-inch border around the galette. Sprinkle 1 tablespoon granulated sugar over the fruit. Fold the uncoated and untopped borders of the galette over the fruit and filling, pressing down on the corners to seal. Cover with plastic wrap and transfer to the freezer to chill for 20 minutes.
  • While the galette is chilling, prepare the oven: position a rack in the lowest rack possible in the oven and preheat to 375 (F).
  • Once the galette has chilled, remove from the freezer. Use a pastry brush to brush the border of the galette with 1 large egg white; sprinkle immediately with demerara sugar. Transfer to the lowest rack in the preheated oven and bake for 45 minutes, or until the edges are golden brown and crisp. Transfer to a wire rack to cool until slightly warm, before slicing and serving with drizzles of Stonewall Kitchen's Sea Salt Caramel Sauce.