Apple and Dried Cherry Galette with Caramel Sauce

By KDHarmon

Ingredients

• Crust:
• 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 filling
• Filling:
• 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 tart cherries (about 2 ounces)
• 1/4 teaspoon ground cinnamon
• Caramel Sauce:
• 1-1/2 C sugar
• 1/2 C water
• 3 Tbl unsalted butter
• 1 C heavy whipping cream

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

For crust:
Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture 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.

Caramel Sauce:
Stir sugar and water in heavy large saucepan over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup is deep amber, swirling pan occasionally, about 12 minutes. Remove pan from heat. Whisk in butter. Gradually pour in cream (mixture will bubble up). Return pan to low heat, stir until sauce is smooth. Pour into bowl and cool to lukewarm. Can be made 2 days ahead, cover and chill, rewarm before serving.