Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 1 1/4 cups (150 g)
- Granulated sugar 1 tbsp + 1/3 cup (for filling) + 1/2 cup (for caramel)
- Light brown sugar 2 tbsp
- Kosher salt 1/2 tsp (plus pinch)
- Unsalted butter 10 tbsp (140 g) cold for dough + 1 tbsp for filling + 2 tbsp for caramel
- Ice water 3–5 tbsp (45–75 ml)
- Apples 5 medium (about 2 lb / 900 g), peeled and thinly sliced
- Lemon juice 1 tbsp
- Ground cinnamon 1 tsp; nutmeg 1/4 tsp; allspice 1/8 tsp
- Cornstarch 1 tbsp
- 1 egg + 1 tbsp water (egg wash), turbinado sugar 1 tbsp
- Heavy cream 1/2 cup (120 ml), bourbon 2 tbsp (30 ml), vanilla 1/2 tsp, sea salt 1/4 tsp
Do This
- 1. Make dough: Pulse flour, 1 tbsp sugar, and 1/2 tsp salt; cut in 10 tbsp cold butter to pea-sized. Add 3–5 tbsp ice water until dough clumps. Flatten into a 1-inch disk; chill 1 hour.
- 2. Toss apples with lemon juice, 1/3 cup sugar, 2 tbsp brown sugar, spices, pinch salt, and cornstarch. Preheat oven to 400°F (200°C).
- 3. Roll dough on floured parchment to a 12-inch circle. Transfer parchment to a sheet pan.
- 4. Mound apples in the center (leaving a 2-inch border), dot with 1 tbsp butter, fold edges over fruit. Brush with egg wash; sprinkle turbinado sugar.
- 5. Bake 35–40 minutes until deep golden and apples are tender; cool 20 minutes.
- 6. Make bourbon caramel: Cook 1/2 cup sugar + 2 tbsp water to amber. Off heat, whisk in 2 tbsp butter, warm 1/2 cup cream, 2 tbsp bourbon, 1/2 tsp vanilla, and 1/4 tsp sea salt. Drizzle over galette and serve.
Why You’ll Love This Recipe
- Rustic, flaky pastry meets tender, spiced apples for an elegant yet easy dessert.
- A glossy bourbon caramel adds warmth, depth, and a bakery-level finish.
- No pie pan needed—fold, bake, and slice right off a parchment-lined sheet.
- Perfect make-ahead elements: dough and caramel can be prepared in advance.
Grocery List
- Produce: 5 medium apples (mix of Granny Smith and Honeycrisp), 1 lemon
- Dairy: Unsalted butter, heavy cream, 1 egg
- Pantry: All-purpose flour, granulated sugar, light brown sugar, kosher salt, ground cinnamon, ground nutmeg, ground allspice, cornstarch, vanilla extract, turbinado sugar, bourbon
Full Ingredients
Flaky Galette Pastry
- All-purpose flour: 1 1/4 cups (150 g)
- Granulated sugar: 1 tbsp (12 g)
- Kosher salt: 1/2 tsp
- Unsalted butter, cold and cubed: 10 tbsp (140 g)
- Ice water: 3–5 tbsp (45–75 ml), as needed
Spiced Apple Filling
- Apples (Granny Smith + Honeycrisp), peeled, cored, thinly sliced: 5 medium (about 2 lb / 900 g)
- Lemon juice: 1 tbsp
- Granulated sugar: 1/3 cup (67 g)
- Light brown sugar: 2 tbsp (25 g)
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Ground allspice: 1/8 tsp
- Fine salt: pinch
- Cornstarch: 1 tbsp (8 g)
- Unsalted butter, cut into small pieces: 1 tbsp (14 g)
Egg Wash & Finish
- Egg: 1 large
- Water: 1 tbsp
- Turbinado (coarse) sugar: 1 tbsp
Bourbon Caramel Sauce
- Granulated sugar: 1/2 cup (100 g)
- Water: 2 tbsp (30 ml)
- Unsalted butter: 2 tbsp (28 g)
- Heavy cream, warmed: 1/2 cup (120 ml)
- Bourbon: 2 tbsp (30 ml)
- Vanilla extract: 1/2 tsp
- Fine sea salt: 1/4 tsp (plus more to taste)
Step-by-Step Instructions
Step 1: Make the pastry
In a mixing bowl (or food processor), combine the flour, 1 tbsp sugar, and 1/2 tsp salt. Cut the cold butter into the dry ingredients with a pastry cutter or pulse until you have pea-sized bits with some larger flakes. Sprinkle in 3 tbsp ice water and toss with a fork (or pulse) just until the dough holds together when pressed. Add up to 2 tbsp more water, a teaspoon at a time, only if needed.
Turn dough onto a sheet of plastic wrap, press into a 1-inch thick disk, wrap tightly, and refrigerate for at least 1 hour (up to 48 hours).
Step 2: Prepare the apple filling
Peel, core, and thinly slice the apples (about 1/8–1/4 inch). Toss with lemon juice, 1/3 cup sugar, brown sugar, cinnamon, nutmeg, allspice, a pinch of salt, and cornstarch until evenly coated. Set aside while you roll the dough. Preheat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
Step 3: Roll the dough
On a lightly floured sheet of parchment, roll the chilled dough into a rough 12-inch circle, about 1/8 inch thick. If the dough softens, slide the parchment (with dough) onto a baking sheet and chill for 5–10 minutes to firm it back up. Transfer the parchment and dough to your prepared baking sheet.
Step 4: Fill and fold
Mound the apples in the center, shingling them slightly in concentric circles if you like, leaving a 2-inch border. Dot the apples with 1 tbsp butter. Fold the exposed dough up and over the fruit, pleating as you go; press lightly to help it adhere. Beat the egg with 1 tbsp water and brush the crust. Sprinkle the crust with turbinado sugar.
Step 5: Bake the galette
Bake at 400°F (200°C) for 35–40 minutes, until the crust is deep golden and the apple juices are bubbling. If the edges brown too quickly, tent the rim with foil for the last 10 minutes. Transfer the pan to a rack and let the galette cool at least 20 minutes to allow the juices to thicken.
Step 6: Make the bourbon caramel
While the galette bakes, add 1/2 cup sugar and 2 tbsp water to a small saucepan. Cook over medium heat without stirring (swirl gently as needed) until the syrup turns a clear amber, 5–8 minutes. Immediately remove from heat and whisk in 2 tbsp butter. Slowly stream in warm cream (it will bubble vigorously), whisking until smooth. Whisk in bourbon and vanilla; return to low heat and simmer 30–60 seconds to meld and cook off harsh alcohol notes. Stir in 1/4 tsp sea salt, taste, and adjust salt to preference. Keep warm.
Step 7: Finish and serve
Slide the galette onto a cooling rack or board. Drizzle generously with warm bourbon caramel, letting some pool in the center and some spill over the folds. Slice into 8 wedges and serve warm or at room temperature. Optional but lovely: a scoop of vanilla ice cream.
Pro Tips
- Keep everything cold: chill the flour and even the bowl on warm days for extra-flaky pastry.
- Mix apple varieties: a tart apple (Granny Smith) plus a sweet-crisp one (Honeycrisp) gives balanced flavor and texture.
- Warm the cream before adding to caramel to reduce splatter and prevent seizing.
- Bake on parchment: it catches bubbling juices and makes transferring the galette effortless.
- Let it rest: a 20-minute cool prevents a runny center and helps slices hold together.
Variations
- Salted Caramel: Finish with flaky sea salt on the caramel drizzle.
- Cheddar Crust: Add 1/2 cup (50 g) finely shredded sharp cheddar to the flour for a sweet-savory twist.
- Pear-Cardamom: Swap apples for firm pears and use 1/2 tsp cinnamon + 1/4 tsp ground cardamom.
Storage & Make-Ahead
Pastry dough can be made up to 3 days ahead (refrigerated) or 2 months (frozen). Bourbon caramel keeps 2 weeks in the fridge; rewarm gently until pourable. The baked galette is best the day it’s made but keeps, covered, at room temperature for 1 day or refrigerated up to 3 days. Recrisp on a parchment-lined sheet at 350°F (175°C) for 8–12 minutes. Freeze slices up to 2 months; thaw in the fridge, then reheat.
Nutrition (per serving)
Approximate values per 1/8 galette with caramel: 430 calories; 21 g fat; 55 g carbohydrates; 4 g protein; 4 g fiber; 220 mg sodium; 28 g sugars.
