A brown-butter apple galette would make a decadent dessert for any nice milchig occasion. But if I was a kid home from school for Presidents Day Weekend, I’d think that was occasion enough.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1¼ cups all-purpose flour
- ¼ tsp salt
- 2 Tbsp vanilla sugar, divided
- 7 Tbsp cold butter, cubed
- 4½ Tbsp heavy cream
- 2 Tbsp butter, browned
- 1-2 small Granny Smith apples
- 1-2 Tbsp whole milk
- 2 Tbsp brown sugar
- 1¼ Tbsp heavy cream
- 1 Tbsp butter
- 1/3 cup powdered sugar
1. Combine flour, salt, and 1 Tbsp vanilla sugar in a food processor fitted with the steel blade. Add cold, cubed butter and process until the mixture resembles coarse cornmeal.
2. Pour heavy cream through the feeding tube, about 2 Tbsp at a time, and process until the mixture just holds together when pinched.
3. Pour it out onto a clean work surface, gather it into a ball, and wrap in plastic wrap. Refrigerate for one hour (or overnight).
4. Preheat oven to 350 F/180 C. Roll out the dough into a 9-inch round (more or less). Brown 1 Tbsp butter and brush on top of dough.
5. Peel and thinly slice apples. Arrange in a spoke pattern, leaving a 1- or 2-inch border. Brown the second tablespoon of butter and brush over apples.
6. Fold the dough border up towards the apples, pressing gently as needed to help the folds stick together. Brush with a bit of whole milk and sprinkle the crust and center with the remaining tablespoon of vanilla sugar.
7. Bake 35-40 minutes. Remove from the oven and set aside to cool.
8. As the galette cools, make the caramel glaze: Melt brown sugar, heavy cream, and butter in a small saucepan, stirring constantly. Once the sugar has melted and the mixture comes to a boil, turn off the heat.
9. Stir in sifted powdered sugar, a bit at a time, until you get a nice drizzling consistency. (I only needed about half the 1/3 cup.) Drizzle over the top of the galette.
10. Slice with a pizza cutter and serve warm or room temperature with vanilla ice cream.