Saturday, October 3, 2015

French Apple-Cherry Galette with Salted Caramel sauce

Happy Weekend! I hope your week was fantastic!! This week coming up is going to be exciting! My children have the week off from school for Fall break, and this week we'll be going to our first Oktoberfest, here in Tempe, among a few other fun things. With it finally cooling down, I have the energy to tackle decorating my daughter Katelyn's room. She has some really cool ideas that I can not wait to share with you!

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 1/2 cups all purpose flour
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

Caramel Sauce

1 1/2 cups sugar
1/2 cup water
3 tablespoons unsalted butter
1 cup whipping cream
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!
Sharing at these Parties!
If you like this recipe, than you are going to love


  1. That looks amazing, Christine! I am jealous of your fall break and I can't wait to see what you guys have in store for Katelyn's room.

  2. I love anything made with salted carmel! Thanks for sharing on what's for dinner sunday - it would be great if you'd leave us a comment there and tell us what you think!

  3. Wow. Love it and it looks not too hard. :) Pinned. Best wishes, Linda @Crafts a la mode

  4. Sounds like a perfect dessert for a cold winter's night. Shall definitely try it. Thank you so much for sharing it! -Brenda-

  5. Hi Christine, I want to make one of these, I have been seeing these for a year now. Since it is fall I bought the apples and need to do it. Yours looks wonderful.I see a feature coming.
    Thanks for stopping by to add to the Linky and for Co-Hosting with me again this month, I appreciate your friendship!!

    Hope you are enjoying the fall weather, it finally cooled off and is out fall.
    Have a beautiful day!

  6. PS I forgot to let you know I just pinned to my recipe board.

  7. Hi Christine,
    Wow your apple cherry galetee looks AMAZING and I bet tastes that way too!
    Thanks for sharing this recipe at Cooking and Crafting with J & J.
    We love having you and hope to see you again.
    Enjoy the week.
    Julie xo

  8. That looks soooo yum.. I haven't baked for a while and love to try it.. Looks managable for an amateur like me ;)

  9. Sooooooooooo I definitely meant my galette comment to be here but I must have hit the back button somewhere :) Thanks again for sharing ;)

  10. YUM! Apples and cherries together in a dessert sounds right up my alley... Thank you for linking up at Snickerdoodle Sunday- hope to see your latest makes & makes tonight!!

    Sarah (Sadie Seasongoods)

  11. So delicious!! I'm gonna have to try this!
    I would like to invite you to join our Facebook group- Social Media Support Group –>

  12. This sounds so delicious!

    Thanks for joining Cooking and Crafting with J & J!

  13. This looks absolutely amazing! Pinned and tweeted. You always bring the most amazing creations to our party. Thank you! I hope to see you again, this Monday at 7 pm. It wouldn’t be a party without you! Lou Lou Girls

  14. Oh my goodness, what a delicious Galette, we will just love it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  15. Looks yuum indeed, Christine.. I am literally drooling now. It will be perfect anytime..