Warm Spiced Apple Galettes With Whiskey Caramel
- Preparation time: 1 hour
- Total time : 2 hours
- Portion size: 6
This recipe makes 6 servings
|Per Serving: about||-|
|total fat||27 g|
|sat. fat||17 g|
These individual galettes are spiced with the warm winter flavours of cinnamon and allspice. For a spectacular restaurant-style finish, serve each one surrounded by a drizzle of sauce on the plate and finish with a dollop of whipped cream.
- 2 2tart appletart apples, (such as Braeburn or Spy), peeled, cored and chopped
- 1/4 cup 1/4cupgranulated sugar, (approx)
- 1/4 tsp 1/4tspcinnamon
- 1/4 tsp 1/4tspallspice
- 1 1eggeggs
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 1 tbsp 1tbspgranulated sugar
- 1/2 tsp 1/2tspsalt
- 1/2 cup 1/2cupunsalted butter, cubed
- 1/3 cup 1/3cupIce water, (approx)
- Whiskey Caramel:
- 1/4 cup 1/4cupunsalted butter
- 1/2 cup 1/2cuppacked brown sugar
- 3 tbsp 3tbspwhipping cream
- 1 pinch 1pinchsalt
- 3 tbsp 3tbsprye whisky or bourbon
- 1/4 tsp 1/4tspvanilla
Pastry: In bowl, whisk together flour, sugar and salt; using pastry blender or 2 knives, cut in butter until in coarse crumbs. Stir in water all at once just until mixture begins to come together, adding up to 2 tbsp more water if needed. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Divide pastry into sixths; form each into ball. On lightly floured surface, roll out each into 7-inch (18 cm) circle. Arrange on 2 parchment paper–lined baking sheets.
In bowl, toss together apples, sugar, cinnamon and allspice. Spoon about 1/2 cup onto centre of each pastry circle. Lift pastry edge up and over filling to form about 4-inch (10 cm) circle, letting pastry fall naturally into folds and leaving centre uncovered. Whisk egg with 1 tsp water; brush over pastry. Sprinkle galettes with about 1/2 tsp more sugar.
Bake in top and bottom thirds of 375°F (190°C) oven, switching pans halfway through, until pastry is golden and apples are tender, 25 to 30 minutes. Let cool slightly on pan on rack. (Make-ahead: Lightly cover and set aside on baking sheet for up to 24 hours; warm in 300°F/150°C oven for 10 minutes before serving.)
Whiskey Caramel: In small saucepan, melt butter over medium heat. Whisk in sugar, cream and salt; bring to boil.
Boil, whisking, until thickened, about 3 minutes. Remove from heat. Stir in whiskey and vanilla.
Place each galette on centre of plate; drizzle with caramel sauce.
Source : Canadian Living Magazine: December 2011