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Saturday, April 23, 2016

Warm Spiced Apple Galettes With Whiskey Caramel







These individual galettes are spiced with the warm winter flavours of cinnamon and allspice. For a spectacular restaurant-style finish, serve each one surrounded by a drizzle of sauce on the plate and finish with a dollop of whipped cream.

By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: December 2011
Prep time 1 hour
Total time 2 hours
Portion size 6

Ingredients

2 tart apples, (such as Braeburn or Spy), peeled, cored and chopped
1/4 cup (60 mL) granulated sugar, (approx)
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) allspice
1 egg

Pastry:
1-3/4 cups (245 g) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 cup (114 g) unsalted butter, cubed
1/3 cup (75 mL) Ice water, (approx)

Whiskey Caramel:
1/4 cup (60 mL) unsalted butter
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) whipping cream
1 pinch salt
3 tbsp (45 mL) rye whisky or bourbon
1/4 tsp (1 mL) vanilla

Preparation

Pastry: In bowl, whisk together flour, sugar and salt; using pastry blender or 2 knives, cut in butter until in coarse crumbs. Stir in water all at once just until mixture begins to come together, adding up to 2 tbsp more water if needed. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Divide pastry into sixths; form each into ball. On lightly floured surface, roll out each into 7-inch (18 cm) circle. Arrange on 2 parchment paper–lined baking sheets.

In bowl, toss together apples, sugar, cinnamon and allspice. Spoon about 1/2 cup onto centre of each pastry circle. Lift pastry edge up and over filling to form about 4-inch (10 cm) circle, letting pastry fall naturally into folds and leaving centre uncovered. Whisk egg with 1 tsp water; brush over pastry. Sprinkle galettes with about 1/2 tsp more sugar.

Bake in top and bottom thirds of 375°F (190°C) oven, switching pans halfway through, until pastry is golden and apples are tender, 25 to 30 minutes. Let cool slightly on pan on rack. (Make-ahead: Lightly cover and set aside on baking sheet for up to 24 hours; warm in 300°F/150°C oven for 10 minutes before serving.)

Whiskey Caramel: In small saucepan, melt butter over medium heat. Whisk in sugar, cream and salt; bring to boil.

Boil, whisking, until thickened, about 3 minutes. Remove from heat. Stir in whiskey and vanilla.

Place each galette on centre of plate; drizzle with caramel sauce.

Nutritional Information Per Serving: about
cal 517 pro 5g total fat 27g sat. fat 17g 
carb 62g fibre 2g chol 102mg sodium 215mg 
potassium 166mg    
% RDI:
calcium 4 iron 16 vit A 24 vit C 2 
folate 36

http://www.canadianliving.com/food/warm_spiced_apple_galettes_with_whiskey_caramel.php


Lil • 3 years ago

I condiser myself a fairly reasonable cook/baker and have always trusted Canadian Living recipes but this recipe was a disaster!! The pastry turned out like cardboard and my dinner guests politlely tried to chew their way through it. The sauce was quite lovely but not the saving grace for this dessert..... unfortunately. I have been making pastry for years and to be fair felt this recipe was wrong right from the first feel when I was mixing the ingredients.... tough and difficult to roll out. Should have gone with my gut instincts and just thrown it out!

Hi Lil,
We decided to retest these galettes in the test kitchen
yesterday after reading your comment. Although our pastry was flaky we have a
few suggestions that may help you yield better results.

The amount of water added to the dough can vary depending on
the humidity in the air. If you find that the pastry is dry, add a little more.

Scooping the flour into the measuring cup and leveling
off instead of scooping flour with the measuring cup can add up to three extra
tablespoons yielding a dryer, tougher dough.

Allow pastry to rest at room
temperature for 5-10 minutes prior to rolling.

Be careful not to overwork your dough. This will toughen the finished product.
We hope that you’re willing to give it another try.
Thanks for your comment.

Amanda Barnier,

Test Kitchen Food Specialist

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