September 9, 2015 § Leave a comment
This recipe is a fall must-have when the house is filled with apples! SWEETTABLESCAPES made this for Thanksgiving as year ago. What is sometimes a lavish and extravagant display of food can certainly use a simpler, yet yummy dessert.
This delicious free form Apple Galette from Bon Appetit (November 2014 issue) was a part of our dessert selection last year and quite successfully so: perfect crust, soft apples, salted butter kick all contribute to a very satisfying finale. It will most likely make the cut again this year; but why wait for Thanksgiving? Give it a try right now, you won’t regret it!!!
¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
Basic Tart Dough (click for recipe)
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ⅛” thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup
Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.
Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.