Apple Galette with Salted Bourbon Caramel

Last month I posted about a Cranberry Custard Pie using my favorite dough recipe.  I typically use a deep dish pie plate, but for that recipe I used a shallower one.  So I had a lot of leftover dough to make something else with.  I grabbed some apples that were on their way to getting old, and made a galette.

An apple galette in and of itself is not that exciting, but this caramel sauce – with bourbon and fleur de sel – so luscious.  It really takes a basic tart over the top.

Apple Galette with Salted Bourbon Caramel
adapted from Portuguese Girl Cooks

1 pie dough of choice, this is mine
2 large apples, peeled, cored, and thinly sliced
2 tbsp brown sugar
1/2 tsp cinnamon
1 tsp corn starch
1/2 tbsp lemon juice
1 egg, lightly beaten
1 tbsp water
1 tbsp turbinado sugar

For the caramel (makes about 1 cup):
1 cup sugar
3 tbsp water
3/4 cup heavy cream
3 tbsp bourbon
1/4 tsp flaky sea salt, such as fleur de sel or maldon

Preheat oven to 400 deg F.  Line a baking sheet with parchment paper.

In a medium bowl, combine the apples, sugar, cinnamon, corn starch, and lemon juice.  Toss to combine.

On a lightly floured work surface, roll out the (cold) dough into a circle about 1/8-inch thick.  Place the apples into the center of the crust, arranging as desired and 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.

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.

Bake the galette 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:
In a large heavy bottomed sauce pan, combine the sugar and water.  Heat the mixture over medium-high, stirring until the sugar is just dissolved, then stop stirring.  Once the edges start to brown, occasionally swirl the pan (do not stir).  Continue to cook the sugar mixture until it is a deep amber color.  About 5 to 10 minutes.

Remove from the heat and add the heavy cream while whisking constantly.  Be careful – 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.

One Year Ago – Butternut Squash, Apple, and Sausage Lasagna Rolls
Two Years Ago – Butternut Squash Stuffed Shells
Three Years Ago – Quinoa-Stuffed Acorn Squash
Four Years Ago – Spiced Lamb Tagine; Thai Pumpkin Soup