Ginger Caramel Apple Galette

Name: Ginger Caramel Apple Galette
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 12 caramels, each cut in half; 79 milliliters crystallized ginger, finely chopped; 3 Tbsps packed dark brown sugar; 1 large egg, lightly beaten; 1 large egg yolk; 5 mediums Granny Smith apples, peeled, cored, and cut into 1/2-inch slices (See Notes); 2 teaspoons heavy cream; 8 servings Ice water, as needed (See notes); 2 teaspoons finely grated zest and 1 tablespoon juice from 1 lemon; 0 teaspoons salt; 2 Tbsps sugar; 4 Tbsps unsalted butter, melted and slightly cooled

Ginger Caramel Apple Galette might be just the dessert you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 234 calories, 2g of protein, and 9g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Halloween. From preparation to the plate, this recipe takes roughly 3 hours. Head to the store and pick up caramels, heavy cream, butter, and a few other things to make it today.

Instructions

Combine flour, 1 tablespoon sugar, and salt on a clean, dry, and cool work surface. With a bench scraper, cut in butter until it’s the size of small peas.Alternatively, combine flour, sugar, and salt in bowl of food processor and pulse to combine.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Peas

Salt

Equipment you will use

Food Processor

Dough Scraper

Bowl

Add butter and pulse until it’s the size of small peas.

Ingredients you will need

Butter

Peas

Transfer mixture to work surface.

Form a well in the center of flour mixture and pour in beaten egg and 1 tablespoon ice water. Working quickly, use the bench scraper to combine the ingredients. If the mixture appears very dry and crumbly, add ice water, 1 teaspoon at a time, until mixture is cohesive but not overly wet.

Ingredients you will need

Water

All Purpose Flour

Egg

Equipment you will use

Dough Scraper

Bring dough together with lightly floured hands. Pinch off lemon-sized pieces of dough and, working quickly, with the heel of your hand extend on work surface to ensure even distribution of butter. Gather dough together into a disc. Wrap with plastic wrap and refrigerate 30 minutes.

Ingredients you will need

Butter

Dough

Lemon

Wrap

Equipment you will use

Plastic Wrap

Clean and dry off counter.

Cut two sheets of parchment paper, about 20- by 15 inches each.

Equipment you will use

Baking Paper

Place dough between parchment sheets and roll out into a circle about 16 inches in diameter.

Ingredients you will need

Dough

Roll

Transfer dough to a large baking sheet—if the edges hang off, gently fold them over. Refrigerate 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

For the Filling and Assembly: Adjust oven rack to middle position and preheat oven to 375°F.

Equipment you will use

Oven

Once dough has chilled, toss apples with 3 tablespoons butter, brown sugar, lemon zest, lemon juice, caramels, ginger, and salt. Arrange apple mixture on dough, leaving a 3-inch border. Fold dough over filling (if dough is still too firm, allow to rest 5 to 10 minutes until pliable).

Ingredients you will need

Brown Sugar

Lemon Juice

Lemon Zest

Caramel Candy

Apple

Butter

Ginger

Dough

Salt

Brush exposed apple filling with remaining 1 tablespoon melted butter. Beat egg yolk and cream together in small bowl.

Ingredients you will need

Egg Yolk

Butter

Apple

Cream

Equipment you will use

Bowl

Brush mixture over edges of dough and sprinkle remaining tablespoon sugar all over crust and filling.

Ingredients you will need

Crust

Dough

Sugar

Bake until crust is golden brown and apples are tender, 45 to 60 minutes. Using parchment, slide galette onto cooling rack and cool until it is warm or room temperature, 30 to 60 minutes.

Ingredients you will need

Apple

Crust

Equipment you will use

Wire Rack