One of my favorite fall foods has to be anything made with Apples. One of my fondest memories growing up, was watching my paternal grandmother as she made Apple pie from scratch. Her pie crusts were delicate and flaky. She didn't use a recipe, everything was a pinch of this and a handful of that, but I'd watch her as she'd put ice cubes with her butter and flour, and marvel as she'd work the butter into the flour with her pastry blender. Then, I'd watch her, as she cut and peeled her apples, effortlessly. I've cut and peeled apples, and trust me, I've yet to match her speed, or precision! So for today I'm sharing with you my take on a French Apple Galette with Cherries.
French Apple-Cherry Galette
Salted Caramel Sauce
(adapted from Epicurious)
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water
1 tablespoon unsalted butter
1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges 4 tablespoons sugar
1/3 cup dried cherries (about 2 ounces)
1/4 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup water
3 tablespoons unsalted butter
1 cup whipping cream
1/4 tsp. sea salt
1/4 tsp. sea salt
For crust: Mix flour and salt together. Add butter and cut in using a pastry blender until the dough resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)For filling:
Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough. over apple mixture, pinching to seal any cracks in dough. Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes. Serve warm with Caramel sauce and Vanilla Ice cream.
For Caramel Sauce:
Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber color, about 12 minutes. Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble vigorously) and salt. Stir over low heat until smooth. Cool to lukewarm before serving.
As always, I saved a slice for you!
Is there a family comfort food recipe that you cherish cooking?
Have a beautiful weekend!
Until next time!
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