This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Apple galette was the perfect dessert to welcome the first of the truly autumnal weather.
Galettes are the gateway to pastry (or at least they were for me!) – they’re meant to look rustic and imperfect so if you’re not a pastry pro or you’re nervous to make pastry, they are the perfect thing to start with. I love making galettes when I am teaching kids to bake because they have a high ROI – not much fuss and impressive results.
Best thing is, you can make it in stages – I made the pastry and rolled it out early in the morning so when I was ready to bake, all I needed to do was prep the apples while the oven was heating (I cheated a little using a store-bought component – see below).
This particular version of Dorie’s calls for some (homemade) caramel apple sauce layered on the pastry just under the apples themselves but just a small amount. As I was further minifying the recipe (I halved it to make a small galette that serves 4) AND because I had some apple sauce needing using up in the fridge, I didn’t make the caramel apple sauce but I DO know the magic of caramel and apples in my Salted Caramel Apple Crisp so I will definitely make it sometime!
This was a fairly plain looking galette as it came out of the oven (and some of the apples were starting to get a little brown around the edges (even though I reduced the temperature to 375˚F after about 30 minutes) so I “glazed” this with a little bit of honey heated up on the microwave and it did the trick to elevate it a little bit.
We served this with vanilla ice cream and it was the best on a chilly October evening!
Get the recipe for Apple Galette on p 248 of Baking with Dorie or here.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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It looks beautiful, especially that perfect colored crust! I love the idea of using apple sauce instead of the caramel sauce as in my mind, that could cut the sweetness a bit, thank you for the tip, I noted in my book, giving you full credit of course. You are always so generous in sharing tips, they make a difference in my baking, I’m certain of it. I’m looking forward to making this.
Dorie’s recipe calls for “Caramel Apple Sauce” or “Store-bought thick apple sauce” so I figured it was ok!
I must remember to think if something to improvise with the sauce because I can’t see myself making it. I like your honey trick to make it pretty- I must remember to borrow that.
Rustic and not looking too much like a pro made it – perfect.
It’s SO do-able!
I bet the vanilla ice cream made it taste great.
Like the way you characterize making this apple galette: great return on investment. Spot on!
Love galettes…and yours looks beautiful!
Your crust is perfection!
I can see how galettes could get a kid hooked on baking! love that glazed look of yours!
The addition of the caramel apple sauce made the galette even more delicious.
Yep – if I have extra time I would try it but it seemed like a lot of work for such a small amount!