No-Fuss Brown Butter Apple Galette
Serves 6-8
Ingredients
Crust:
- 1¼ cup Bread Flour
- 2 tsp. Sugar
- ½ tsp. Sea salt
- ½ cup (1 stick) Cold unsalted butter, cut into 8 pieces
- 2½ Tbl. Cold water
- 1 Tbl. Apple cider vinegar
Filling:
- 2 Granny Smith apples, peeled
- 2 Honeycrisp or Cortland apples, peeled
- ¼ cup Granulated sugar
- 2 Tbl. Brown sugar
- 1 Tbl. Cornstarch
- 1 tsp. Cinnamon
- ¼ tsp. Sea salt
- ¼ tsp. Nutmeg
- ¼ tsp. Ground cloves
- ¼ tsp. Ground ginger
- 4 Tbl. Unsalted butter
- 1 tsp. Vanilla extract or vanilla bean paste
- 2 Tbl. Bourbon whiskey
- 1 egg, beaten with 1 teaspoon heavy cream (optional)
Instructions
For the Crust:
- In a medium bowl, add together the flour, sea salt, sugar, and cold pieces of butter. Using a pastry blender or fork, combine the ingredients until the butter become small lumps.
- Stir in the cold water and apple cider vinegar. The mixture will become clumpy.
- With your hand, continue to mix and gently pinch the flour mixture together until a dough forms. Transfer the dough onto saran wrap and tightly seal. refrigerate for at least one hour or overnight.
For the Filling:
- Cut each apple around its core into 4 pieces. Discard the core and thinly slice the apple pieces into half-moon shapes, about 1/4-inch thick. Set aside.
- In a small bowl, combine the granulated sugar, brown sugar, cornstarch, cinnamon, sea salt, nutmeg, ground cloves, and ground ginger. Set aside.
- In a medium pot over medium heat, add in the butter and melt. It will crackle and sizzle but continue to cook, stirring occasionally, about 7-10 minutes. The popping will quiet and the butter will begin to turn a light/auburn color and bits will form at the bottom.
- Mix in the sliced apples, sugar mixture, and vanilla extract.
- Reduce heat to medium-low. Continue to cook for 10-12 minutes, stirring occasionally. The apples will reduce and become tender and the sauce will thicken.
- Stir in the bourbon and cook an additional 5 minutes.
- Remove the pot from the heat and allow the mixture to cool for 15 minutes.
To Assemble:
- Preheat oven to 400℉. Place a baking sheet in the oven to get hot.
- Allow the dough to rest for 10-15 minutes at room temperature. Once pliable, transfer it to a piece of parchment paper lightly coated in flour. Roll the dough out to 1/4-inch thick, between 10-12 inches in diameter.
- Using a spoon, carefully place the cooked apple slices in the center of the dough, pouring the sauce over the top of the slices.
- Lift and press the edges of the dough up over the fruit, folding as necessary.
- Remove the hot cookie sheet from the oven and carefully transfer the formed galette onto it. Brush the egg mixture over the dough (if using).
- Bake for 10 minutes.
- Reduce the heat to 375℉ and bake for another 30-35 minutes, or until the crust is golden brown.
- Remove from the oven and let cool for 15 minutes before serving.
Notes
*Before baking, it's important to heat the baking sheet in the oven before transferring the formed galette on it. This insures that the bottom of the crust is cooked properly.