Dessert Deception: Apple Galette with Caramel Sauce
This decadent-looking dessert has a secret. It may look (and taste) like it would be laden with calories, and like it would be difficult and time-consuming to make, but neither is the case.
In fact, this gorgeous darling has only 309 calories a slice with the sauce. Its good looks belie the fact that you can make the apple galette in about 15 to 20 minutes of prep time, and make the caramel sauce by the time it comes out of the oven.
Ready-to-use pie crust dough is a big timesaver and works especially well for this recipe. (It’s generally sold in the refrigerated area near the dairy products, and can also be kept on hand in the freezer.) Simply roll it out thinner to make the dough easier to pleat and to ensure that the finished size of your galette is that of a pie.
As you peel and slice the apples, keep them in a bowl of cold water with a squeeze of lemon to prevent the apples from browning. Drain off the water before you proceed with the recipe.
This recipe makes a double batch of the salted caramel sauce, so use half and set the rest aside for later. (There will be no shortage of uses: You can spoon it over ice cream, angel food cake or any chocolate dessert.) If the sauce gets too thick as it stands, simply warm it on the stove or in the microwave.
The galette is best made far enough in advance of serving that it can cool a bit before slicing. The sauce may be made up to a week ahead and kept refrigerated.
Apple Galette with Caramel Sauce
1 package ready-to-bake refrigerated pie dough (7.5 ounces)
6 medium Golden Delicious apples, peeled and thinly sliced (about 2 pounds)
3/4 cup sugar
1/2 teaspoon cinnamon
2 teaspoons apple jelly
1 egg, lightly beaten
3/4 cup sugar
1/3 cup heavy cream
1/2 teaspoon vanilla
2 tablespoons butter
1/2 teaspoon kosher salt
Preheat the oven to 425 degrees F. Line a baking sheet pan with parchment paper or coat it with cooking spray.
Working on a lightly floured surface, roll the dough out to a 14-inch circle. Transfer to the baking sheet pan. (The edges of the dough will fall off the sides of the pan.
Toss the apples with the sugar and cinnamon. Place the apples decoratively on the dough, leaving a 2-inch perimeter free all the way around.
Warm the jelly until it is smooth and spreadable; brush it over the surface of the apple slices. Fold the 2-inch edge of the dough in toward the center, pleating as you make your way around the circle. Brush the dough with the egg and place in the center of the oven. Bake 25 minutes, until the crust is golden brown.
Make the sauce: Combine the sugar with 1/4 cup milk in a small saucepan over medium heat. Cook, stirring until the sugar is dissolved, for about 2 minutes. Allow the mixture to come to a boil and cook (without stirring) until the sauce begins to turn amber, about 6 to 8 minutes. Carefully tilt the pan to swirl the liquid until the sauce is light brown. Remove from heat and add the cream, vanilla and butter, stirring until the butter melts. Add the salt. The sauce will thicken as it stands.
Serve the galette drizzled with half the caramel sauce.
Per serving (1/8 of the galette and 1 tablespoon caramel sauce): Calories 309; Fat 11 g (Saturated 5 g); Sodium 201 mg; Carbohydrate 56 g; Fiber 3 g; Sugar 40 g; Protein 1 g
Get more fun dish ideas:
Marge Perry is an award-winning food, nutrition and travel writer and teacher whose work appears regularly in Rachael Ray Every Day, AllRecipes, Newsday, and on her blog, A Sweet and Savory Life. In addition, Marge is a chef-instructor at the Institute of Culinary Education in New York City and an Adjunct at New York University, where she teaches food writing.