Rustic Caramel Apple & Pecan Galette

Embrace the charm of imperfection with this Rustic Caramel Apple & Pecan Galette, a free-form tart that marries the comforting flavors of autumn in every bite. Unlike a traditional pie, the galette celebrates a relaxed elegance, featuring a beautifully flaky, buttery crust generously folded over a vibrant filling of tender, cinnamon-spiced apples and crunchy pecans. Drizzled with a luscious homemade caramel sauce and served warm with a scoop of melting vanilla ice cream, this dessert is an ode to simple pleasures. It’s perfect for cozy gatherings, holiday tables, or simply as a comforting treat on a crisp evening, promising a delightful blend of textures and an irresistible symphony of sweet and spiced notes.

Detailed Ingredients

For the Crust:

• 1 ¼ cups (150g) all-purpose flour, plus extra for dusting
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 115g (½ cup or 1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Filling:

• 3 medium apples (about 500g / 1.1 lbs total) – a mix of Granny Smith (for tartness) and Honeycrisp (for sweetness and texture) are ideal, peeled, cored, and thinly sliced (about ⅛ inch thick)
• ¼ cup (50g) packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon cornstarch (or arrowroot powder)
• ½ cup (50g) chopped pecans
• 1 teaspoon fresh lemon juice

For the Caramel Sauce:

• ¼ cup (50g) packed light brown sugar
• 2 tablespoons (28g) unsalted butter
• 2 tablespoons heavy cream (or full-fat canned coconut cream for a dairy-free option)
• Pinch of salt

For Serving:

• Vanilla ice cream
• Extra caramel drizzle (optional)

Step-by-Step Instructions

Part 1: Preparing the Galette Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking the dough with warm hands.
3. Add Ice Water: Add the ice water, 1 tablespoon at a time, mixing lightly with a fork or your hands until the dough just begins to come together. Be careful not to add too much water; the dough should be shaggy but cohesive.
4. Form and Chill: Gently gather the dough and press it into a flat disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days) to allow the gluten to relax and the butter to firm up.

Part 2: Preparing the Apple Filling

1. Slice Apples: Peel, core, and thinly slice your chosen apples. Place them in a large bowl.
2. Combine Filling Ingredients: To the sliced apples, add the brown sugar, cinnamon, nutmeg, cornstarch, chopped pecans, and fresh lemon juice.
3. Toss and Rest: Toss gently to coat all the apple slices evenly. Let the mixture sit for 10-15 minutes at room temperature. This allows the apples to release some of their juices, which will thicken with the cornstarch during baking.

Part 3: Assembling and Baking the Galette

1. Preheat Oven: Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper.
2. Roll Out Dough: On a lightly floured surface, unwrap the chilled dough disk. Using a rolling pin, roll the dough into a roughly 30 cm (12-inch) circle, about ⅛ inch (3mm) thick. Don’t worry if it’s not perfectly round; the rustic look is part of its charm.
3. Transfer Dough: Carefully transfer the rolled dough onto the prepared parchment-lined baking sheet.
4. Arrange Filling: Spoon the apple mixture into the center of the dough, leaving a generous 5 cm (2-inch) border around the edges. Try to mound the apples slightly in the middle.
5. Fold Crust: Gently fold the exposed edges of the dough up and over the outer perimeter of the apple filling, pleating the dough as you go to form a rustic border. The center of the apples will remain exposed.
6. Optional Glaze: For a golden, slightly crispier crust, you can brush the folded-over crust with a little milk or melted butter and sprinkle with a teaspoon of granulated sugar.
7. Bake: Bake for 35–40 minutes, or until the crust is golden brown, the apples are tender and bubbling, and the filling has thickened.
8. Cool: Carefully transfer the baking sheet to a wire rack and let the galette cool slightly for at least 10-15 minutes before slicing.

Part 4: Making the Caramel Sauce and Serving

1. Melt Ingredients: While the galette cools, prepare the caramel sauce. In a small saucepan, combine the brown sugar, butter, heavy cream, and a pinch of salt.
2. Simmer: Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle simmer and continue to cook for 1-2 minutes, stirring, until the sauce is smooth and slightly thickened. Be careful not to burn it.
3. Serve: Drizzle the warm caramel sauce generously over the cooled galette. Slice into 6 servings and serve immediately with a generous scoop of vanilla ice cream.

Tips, Variations, and Storage

• Apple Varieties: Experiment with different apple combinations. Braeburn, Gala, or Fuji can also work well.
• Spices: Feel free to adjust the spices. A pinch of ground ginger or cardamom can add another layer of warmth.
• Nut Alternatives: If pecans aren’t your preference, toasted walnuts or even slivered almonds can be used in the filling.
• Salted Caramel: For a sophisticated twist, add a larger pinch (¼ teaspoon) of flaky sea salt to your caramel sauce.
• Make Ahead: The dough can be made up to 2 days in advance and stored in the refrigerator. The assembled galette is best baked and served fresh, but leftovers can be stored covered at room temperature for up to 1 day or refrigerated for up to 3 days. Reheat gently in a warm oven for best results.
• Crispy Crust: For an extra crispy bottom crust, you can sprinkle 1-2 tablespoons of fine breadcrumbs or ground nuts (like almond flour) on the dough before adding the apple filling.

Pairings

• Beverages: This galette pairs wonderfully with a warm cup of coffee, a spiced chai latte, or a scoop of vanilla ice cream. For an adult pairing, consider a late harvest Riesling, a hard cider, or a bourbon neat.
• Dessert Wine: A light dessert wine, such as a Muscat or Sauternes, would complement the apple and caramel notes.

Quick Info

• Prep Time: 25 minutes (active) + 30 minutes (chilling)
• Cooking Time: 35 minutes
• Total Time: Approximately 1 hour 30 minutes
• Servings: 6
• Cuisine: American / Dessert