Apple Galette with Salted Caramel Bourbon Sauce - SRC

Don't you love fall?  I am still thrilled to have temperatures below 100 degrees...and yes, it was 100 yesterday but I can forgive one day of heat!   It is October!  My very favorite month.  I think that L. M. Montgomery said it best in Anne of Green Gables:  "I am so glad that I live in a world where there are Octobers."  I must agree.  I have always loved October.  The breezes become more frequent and they are cool.  The leaves start turning beautiful colors.  The days become shorter. The pumpkins and squash start to appear. The apples ripen. And, last but not least, I can turn on the oven!

Let's go back to apples.  When I got my assignment for The Secret Recipe Club I knew I was going to look for something with apples.  Why not?  It was fall and the apples are ripe!

Sarah, at Well Dined, tempted me with her Salted Caramel Apple Hand Pies and the Apple Oat Muffins but the Apple Galette with Salted Caramel Bourbon Sauce won!  Sarah loves to dine out as well as cook.  Her blog features dining reviews as well as recipes.  She focuses on seasonal foods and meals that "reasonably healthy".  She featured a quotation by Virginia Wolfe that I know and love:  "One cannot think well, love well, sleep well, unless one has dined well."  That is so true....So let's get on with the dining!!

First, the question: What is a galette?  How is it like a crostata?  The word galette is French.  It is basically a flat, round pastry...a rustic freeform tart made with a flaky pastry dough.  It can be sweet or savory.  A galette is the same as the Italian crostata.  They are both rustic in appearance and often filled with a delightful fruit mixture, such as in today's recipe.

This galette was tasty and combined with the ice cream and the salted caramel bourbon sauce, we had a very nice dessert!  What I learned is that apples do not create as much moisture, as other fruits, without a little help. I think I will add more sugar and a pat or two of butter when I make it again.

At this moment....the mister has pretty much finished off the galette along with the sauce!

Apple Galette 

with Salted Caramel Bourbon Sauce

adapted from Well Dined

Preheat oven:  400° F.

For the galette
1 pie dough of choice (The dough I used is here.)
3 medium apples, peeled, cored, and thinly sliced
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp all spice
1 tsp corn starch
1 1/2 tsp fresh squeezed lemon juice
1 Tbsp King Arthur's Boiled Cider (optional)
1 egg, lightly beaten
1 Tbsp water
1 Tbsp turbinado sugar

For the caramel
1 cup sugar
3 Tbsp water
3/4 cup heavy cream
2 Tbsp bourbon
1/4 tsp flaky sea salt

On a lightly floured work surface, roll out the dough to a 14-inch round, about 1/8 inch thick. Transfer the dough to a large parchment-lined baking sheet.  Refrigerate until ready to use, up to an hour.

Place the apple slices in a medium bowl.  Sprinkle the lemon juice and Boiled Cider (if using) on the apples and toss.  Combine the sugar, cinnamon, all spice, and cornstarch starch.  Sprinkle the mixture over the apples and toss to evenly distribute.

Remove the baking sheet from the refrigerator.  Arrange the apples in the center of the dough, leaving a 2-inch border all the way around.  Gently fold the border over the apples, overlapping where necessary and pressing gently to adhere the folds.

In a small bowl lightly beat the egg and 1 Tablespoon of water together.  Brush the edges of the dough with the mixture and sprinkle with turbinado sugar.

Bake the galette 25-35 minutes, until the crust is golden brown and the apples are tender.  Transfer the baking sheet to a wire rack to cool.  Use two spatulas to transfer the galette to a serving platter when cooled.

Prepare the caramel.  In a large heavy bottomed saucepan, combine the sugar and water.  Heat the mixture over medium-high heat, stirring until the sugar is just dissolved.  Stop stirring.  Once the edges start to brown, occasionally swirl the mixture but do not stir.  Continue to cook the mixture until it is a deep amber color, about five to ten minutes.

Remove the mixture from the heat and add the heavy cream while steadily whisking.  The mixture will bubble vigorously, be careful it doesn't overflow.  Place the mixture back on the warm burner and whisk in the salt and bourbon.

Transfer the caramel sauce to a heat-safe jar with a lid.  Allow the caramel to cool uncovered.   Cover the jar and store in the refrigerator.  It may be stored for about two weeks.

Serve slices of galette with a scoop of ice cream and drizzled with the Salted Caramel Bourbon Sauce.

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