Caramelized Apple Galette -

Caramelized Apple Galette

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Apple Galettes

Recipe by Chef Casey Shiller

St. Louis Community College-Forest Park

Yield: Twelve – 4” open faced tarts

For the dough:

1 lb                  Butter

1 lb                  AP Flour

1 tsp                Salt

6 oz                 Water, ice cold

  • Make mealy pie dough
  • Place in refrigerator

For the Filling:

6 ea                  Apples, peeled, cored, large dice

2 oz                 Butter

4 oz                 Sugar

½ tsp               Cinnamon

1 oz                 Vanilla Extract

4 oz                 Apple Brandy

  • Heat sauté pan over high heat
  • Add apples and let them brown slightly
  • Add the butter and let it melt so that it loosens and frees the apples from the bottom of the pan.
  • Cook approximately 1 minute, add the sugar and let it brown, stirring occasionally
  • Add the cinnamon and vanilla
  • Flambé with apple brandy
  • Cool filling over ice bath

To assemble the tarts:

  • Roll dough to ¼” thick
  • Cut 12 – 5 ½” round circles from dough; if needed, re-roll excess dough to yield desired amount
  • Divide filling amongst all 12 tarts, leaving 1” of dough exposed around the edge of each dough circle
  • Fold the uncovered border of dough over the filling, slightly overlapping each fold
  • Brush each tart with egg wash (whisk together 1 egg plus 1 tablespoon of water)
  • Sprinkle each tart with coarse granulated sugar
  • Place onto sheetpan, and freeze until solid
  • To finish, bake at 400ºF, rotating pan as necessary until golden brown
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