Caramel Apple Pecan Galette
One thing I really like about apple season is how we’re still able to buy them at great prices, even at the start. Cherries, berries and some other fruits start off their season with price tags equivalent to a family SUV before tapering off to a decent level. Apples just seem to be in it for the recipes. And it’s like an apple’s destiny to be in a pie…or, for that matter, a galette, which was the apple of my eye today.
I’m a green apple lover. The Gala’s, Red Delicious or Braeburn’s just seem too chewy and waxy to me, and there’s something about that cracking noise and the tiny fireworks of juice exploding when you bite into a Golden Delicious or a Granny Smith. She was a real lady, ol’ Granny. Her real name was Maria Ann Smith, and she owned a small orchard in Australia. The story goes, as she threw crab apple cores from her kitchen window, not good enough to cook with, they started to take on a new sprout and the Granny Smith was born. A tart (the apple, not the granny) and very unsweetened variety, it holds up well for pies and crumbles. You can always compensate the tartness by adding sugar, brown being my choice over regular white sugar. I like using brown sugar, because when it’s mixed with melted butter, you’re only a few steps away from caramel and that means caramel apple!I’m not the only green apple fan in my house. On more than one occasion I’ve taken my eye away from Quinn at the store, only to find him gnawing on an apple. (My apologies to all checkout assistants for placing half-eaten produce on the belt.)
Galettes are super friendly to make – in fact, the more rustic the better. Usually baking is such a precise exercise, but galettes are so willy-nilly. Just plop the apples in the center of the dough and pull up the edges, glaze it and throw it in the oven. Sometimes the best tasting food is not the best looking food.
Some more great apple recipes right here!
- 1 cup all purpose flour
- 1/2 tsp sugar
- Pinch of salt
- 6 tbsp unsalted butter
- 3 tbsp ice cold water
- 5 large Granny Smith apples
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- Pinch of nutmeg
- Juice of half a lime
- 3 tbsp brown sugar
- 1/4 cup toasted pecans
- 1 large egg, beaten
- 1 cup sugar
- 2 tbsp water
- 2 tbsp light corn syrup
- 1 stick unsalted butter
- 1 cup heavy cream
- Preheat the oven to 380 degrees F. Line a 15 x 10 baking tray with parchment paper.
- In a bowl add the flour, salt and sugar and mix together.
- Cut the butter into cubes and add half to the flour. Using your fingers rub the butter in the flour until it breaks down and is pea-sized.
- Add the rest of the butter and rub it in. Next add the iced water gradually, mixing with your fingers until the dough comes together in a ball.
- Wrap the dough in plastic wrap and let rest in the refrigerator.
- Peel and core the apples. Cut in to halves and then slice thinly, about a half inch thick.
- Transfer the slices to a mixing bowl.
- Add the cinnamon, cloves, nutmeg, lime juice and brown sugar. Toss until all of the apples are well coated. Let rest for 10 minutes.
- Retrieve the dough from the fridge and start to roll it out on a well floured surface. The finished size should be enough to fill a 15 x 10 baking tray.
- Line the baking tray with parchment paper and roll the dough large enough to cover it. Place it on top of the paper.
- Lay the apples in a heap in the center of the dough. Pull up about 2 inches of dough on each side making sure not to poke any holes in the dough. Sprinkle the pecans over the apples.
- Glaze the dough with the beaten egg and sprinkle lightly with some more sugar.
- Place in the oven and bake for about 25-30 minutes or until golden brown.
- Place the sugar in a small pan and add the water and corn syrup. Boil over a medium heat until the sugar is a deep amber color.
- Add the butter and whisk until dissolved. Add the heavy cream and whisk again until the sauce is smooth and shiny. Set aside to cool.
- Once the galette is ready, drizzle liberally with the caramel sauce. Serve at once with some whipped cream or ice cream.