There’s something magical about the combination of warm apples, buttery pastry, and the sweet-salty kiss of caramel that makes a Salted Caramel Apple Galette irresistible. This rustic, free-form tart brings together the comfort of apple pie with the sophisticated edge of salted caramel in a dessert that’s both elegant and approachable.
Unlike fussy pies that demand perfect crimping, the galette celebrates imperfection. Its casually folded edges and visible fruit filling create a dessert that feels homemade in the best possible way. Perfect for fall gatherings or simply because you’re craving something special, this galette delivers impressive flavor without complicated techniques.
Why You’ll Love This
- No pie plate needed – this free-form tart bakes beautifully on a simple baking sheet
- Ready in just 45 minutes from start to finish – quicker than traditional apple pie
- The perfect balance of sweet apples, buttery crust, and that irresistible salty-sweet caramel
- Rustic appearance means it’s virtually impossible to mess up – imperfections add charm!
- Impressive enough for guests but easy enough for weeknight baking
Ingredients
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 3-4 tbsp ice water
- 2 medium apples, thinly sliced
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar
- ¼ cup salted caramel sauce
Instructions
- In a food processor, pulse the flour and salt together briefly to combine. Add the cold cubed butter and pulse until the mixture resembles coarse meal with pea-sized bits of butter. Drizzle in ice water, 1 tablespoon at a time, and pulse just until the dough begins to come together. You may not need all the water. Turn the dough out onto a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, gently toss the sliced apples with brown sugar, lemon juice, cinnamon, and nutmeg until the apples are evenly coated.
- On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about ⅛-inch thick. Transfer the dough to the prepared baking sheet.
- Arrange the spiced apple slices in the center of the dough, leaving about a 2-inch border all around. Fold the edges of the dough over the apples, pleating as you go, leaving the center open.
- Brush the folded dough border with beaten egg and sprinkle with coarse sugar.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the apples are tender.
- Remove from the oven and drizzle with salted caramel sauce while still warm. Allow to cool slightly before serving.
Tips & Variations
- For extra flavor, add ½ teaspoon of vanilla extract to the apple mixture
- Mix in ¼ cup chopped toasted pecans or walnuts for delightful crunch
- Make ahead: Prepare the galette but don’t bake it; cover and refrigerate for up to 24 hours before baking
- For a deeper caramel flavor, add 2 tablespoons of caramel sauce to the apple mixture before baking
- If you prefer a thicker filling, increase the flour to 2 tablespoons
- Try a mix of apple varieties for more complex flavor – a combination of tart and sweet works beautifully
Serving Suggestions
This galette is absolutely divine served warm with a scoop of vanilla ice cream melting over the top. The contrast between the warm, spiced apples and cold, creamy ice cream creates dessert perfection. For an extra special touch, warm additional caramel sauce and drizzle it over the ice cream just before serving.
For a more casual approach, serve slices with lightly sweetened whipped cream or a dollop of crème fraîche to balance the sweetness of the caramel.
Notes
- Store leftover galette covered at room temperature for up to 2 days
- Reheat individual slices in a 300°F oven for 10 minutes to restore crispness
- The galette is done when the crust is golden and the apple juices are bubbling
- Slice apples to an even thickness (about ⅛ inch) to ensure they cook evenly
FAQs
Can I use puff pastry instead of pie crust?
Yes! Puff pastry creates a lighter, flakier base. Just be sure to keep it cold until ready to use for the best results.
How do I prevent a soggy bottom crust?
The flour in the apple mixture helps absorb excess moisture. For extra insurance, you can sprinkle 1 tablespoon of almond flour or breadcrumbs on the crust before adding the apples.
Can I make this without caramel sauce?
Absolutely. The galette is delicious on its own, or you can substitute maple syrup or honey drizzled over the top.
Can I freeze this galette?
Yes, you can freeze the unbaked galette for up to a month. Bake from frozen, adding about 10 minutes to the baking time. Already-baked galettes can be frozen for up to 3 months and reheated in a 350°F oven.
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