Anatolian Ravoili with Chickpeas, Feta and Brown Butter
Rockin' Granola Cookies

Apple Galette with Caramel Sauce

A wonderfully buttery dough with a bit of a cornmeal crunch. Five spice powder laced apples that are sweetened with agave syrup, all baked up and drizzled with a warm caramel sauce. 

 

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Here, have a taste, you'll love it. 

I know you want to make one for yourself, so let's get going...

 

 

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For the dough you'll need flour, cornmeal, sugar, salt, yogurt, butter and water. 

The butter was hanging out in the fridge wanting to stay super cold for the dough. 

 

 

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I decided to make the dough in the food processor. In the bowl, fitted with the steel blade, add the flour, cornmeal, salt and sugar.

 

 

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Add the super cold butter pieces and pulse a few times. 

 

 

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Combine the yogurt and ice water, mixing well. Add to the flour and cornmeal on pulse mode. 

 

 

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Once the dough comes together, remove from the work bowl and pat into a disk. 

 

 

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Cut the disk in half and shape into two pieces of dough

 

 

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Shape into disks and wrap in plastic wrap. Place in the refrigerator for two hours. 

 

While the dough is chillin' like a villan, peel, core and slice the apples. 

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Into a mixing bowl, add lemon juice and the prepared apples. Mix, mix.  

 

 

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Season the apples with the five spice powder, agave syrup and a pinch of salt. Mix gently. 

 

 

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After about 2 hours, remove the dough from the refrigerator.

It should be ready to work after about 20 minutes. 

This is a very easy dough to work with, I rolled it out pretty darned thin and it held up great. 

 

 

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Roll the dough over the rolling pin, and transfer the dough to a baking sheet lined with parcment paper. Brush with melted butter

 

 

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Sprinkle the dough with brown sugar and load on the apples. 

 

 

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Fold the outer edges of the dough up and around the apples, brush with some melted butter.

 

 

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Sprinkle the crust with some sugar before baking. Hot out of the oven, drizzle with the caramel sauce.

 

While the galette is baking, it's time to make the caramel sauce. 

 

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Melt the sugar in a heavy bottom deep sided saucepan. As the sugar starts to melt, pull it in from the sides using a rubber spatula. As soon as the sugar has melted and takes on an amber color add the butter, let it melt then add the cream, stir, stir, stir. 

 

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Now you have a nice creamy sauce. I poured it through a strainer in case I had any little lumps. 

 

 

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Beautiful rich creamy caramel sauce. 

 

 

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Mmm a thing of beauty. 

 

I didn't measure the circumference of the dough, but the recipe makes two galettes. Each galette yields 4 good size pieces. 

 

This is not a super sweet dessert. You can amp up the sweet factor to suit your taste if desired. Also, the dough is suitable for a savory galette also. 

The recipe is a cobbling of Julia Child's dough, my apple filling and a lot of research and a few failures for the caramel sauce. 

 

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Apple Galette with Caramel Sauce

pies/pastry

3 tablespoons sour cream or yogurt or; buttermilk
1/3 cup approx ice water
1 cup all purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon Salt
7 tablespoons cold unsalted butter; cut into 6-8 pieces
----Apple Filling----
5 medium apples
juice of half a lemon
1/2 teaspoon five spice powder
1 tablespoon agave syrup
1 tablespoon brown sugar
2 teaspoons sugar
----Caramel Sauce----
1 cup sugar
6 tablespoons Butter
1/2 cup heavy cream

To make the dough by hand, ala Julia Child
Stir the sour cream and 1/3 cup of ice water together in a small bowl and
set aside. Put the flour, cornmeal, sugar and salt in a large bowl and stir
with a fork to mix. Drop the butter pieces in the bowl, tossing them once
or twice just to coat with flour. With a pastry blender, work the butter
into the flour, aiming for pieces of butter that range in size from bread
crumbs to small peas. The smaller pieces will make the dough tender, the
larger ones will make it flaky.
Sprinkle the cold sour cream mixture over the dough. 1 tablespoon at a
time, tossing with a fork to evenly distribute it. After you've added all
the sour cream, the dough should be moist enough to stick together when
pressed; if it's not, add additional cold water, 1 teaspoon at a time. With
your hands, gather the curds of dough together. (You'll have a soft
malleable dough, the kind you might want to overwork.)

Chilling the dough. Turn the dough out of the bowl and divide it in half.
Press each piece of dough into a disk, wrap in plastic, and refrigerate for
at least 2 hours.

To make the dough in a food processor, stir the sour cream and 1/3 cup ice
water together in a small bowl; set aside. Put the flour, cornmeal, sugar
and salt in the work bowl of a processor fitted with the metal blade; pulse
to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times,
or until the mixture is speckled with pieces of butter that vary in size
from bread crumbs to peas. With the machine running, add the sour cram
mixture and process just until the dough forms soft, moist curds.

Chilling the dough, Remove the dough from the processor, divide it in half.
Press each piece of dough into a disk, wrap in plastic, and refrigerate
for at least 2 hours.

Storing. The dough can be kept in the refrigerator for a day or two, or it
can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the
refrigerator. It is convenient to roll the dough into rounds, place
parchment between each rounds and freeze them wrapped in plastic; this way,
you'll need only about 20 minutes to defrost a round of dough at room
temperature before it can be filled, folded into a galette, and baked.

Apple Filling; ala koko
Peel, core and slice the apples. Place the sliced apples in a bowl of
acidified water for a few minutes then drain. In a large bowl, add the lime
juice; drained apples five spice powder, and agave syrup. Toss gently.


Caramel sauce; ala many sources and a few failures.
This is one time you really need to make sure you have all your ingredients
ready to go. Caramel sauce can go from glorious to burnt and ugly in
nothing flat.
Using a heavy bottom sauce pan, place the sugar in the bottom of the pan.
Over medium high heat start melting the sugar, as the sugar melts, using a
rubber spatula, start pulling the sugar in from the sides of the pan toward
the center, slowly. As soon as the sugar melts and right when it just
barely starts to smoke (it should be an amber color by now) quickly whisk
in the butter. As soon as the butter is melted, remove from the heat and
slowly whisk in the heavy cream; continue whisking until the sauce is
smooth.
I've made caramel sauce both with and without the butter, I prefer the
version using butter.


Bake filled galette at 400*°F for 35 to 40 minutes.

Note:
The cornmeal in this wonderfully buttery dough not only gives it a bit of
crunch, it makes it crisp enough to stand up to soft and syrupy fillings
and sturdy enough to be rolled to extreme thinness. You can use this dough
to line a tart pan, but it is particularly well suited to rustic tarts
called galettes-flat , open face, free-form tarts whose edges are folded
over the filling like the ruffled top of a drawstring purse.
The dough is made quickly either by hand or in a food professor and
produces enough for two galettes.

Notes: Baking with Julia and koko


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And that's that

 

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