recipe: apple galette with salted maple caramel drizzle (T-Day 2 of 3)

original recipe from: Live Eat Learn

changes: none to the original recipe, other than sprinkling some sliced almonds over top before baking

result: SO good. the crust tasted good on its own -- the sprinkle of sugar over top was perfect. this was pretty easy to put together (even more so than a pie) and looked so beautiful. would definitely make again.

ingredients: 

photo from Live Eat Learn

filling: 
- 2-3 granny smith apples - peeled, cored, and thinly sliced
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice
- 1 tbsp flour
- 2 tbsp almond paste 
- dab of butter

dough:
- 1 & 1/2 cup all-purpose flour
- 2 tbsp sugar + more for sprinkling on top
- 1/4 tsp salt
- 1/2 cup cold, unsalted butter, cubed
- 2 tbsp ice water
- 2 tbsp cold apple or apricot brandy
- 1 egg white

salted maple caramel: 
- 1/4 cup maple syrup
- 1/4 cup sugar
- 2 tbsp water
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 to 1/2 tsp flaky sea salt




to make:
filling: mix brown sugar, cinnamon, and lemon juice together in a medium bowl, and gently stir in sliced apples. sprinkle the flour over the apple mixture, and gently stir until completely coated. set aside. 

dough: in a large bowl combine flour, 2 tbsp sugar, and salt. using a pastry cutter or your hands, combine cold butter into the flour just until the mixture is coarsely combine and pea sized. sprinkle ice water and brandy over the dough, then use a rubber spatula to fold the dough until it holds together. (try to work the dough as little as possible. it will not look like nearly enough liquid to hold it together, but after a little work it should stick. add a touch more cold water, if needed.) shape the dough into an 8-inch wide disk, wrap in plastic wrap, and refrigerate for an hour (or up to 2 days).

caramel: in a heavy saucepan, combine syrup, sugar, and water. cook over medium heat, until the water has cooked out and the mixture reaches a deep amber color (5-10 min), being careful not to stir the pan, just swirling occasionally. when it reaches your desired level of darkness, slowly stir in the cream, then the butter. remove from heat and allow to cool slightly before adding enough salt to taste. set aside until ready to use. 

assemble: preheat oven to 400 degrees F. on a floured surface, roll dough into about a 12-inch circle, then transfer to a parchment paper-lined baking sheet. sprinkle clumps of almond paste evenly over dough, leaving 2 inches around the outside for folding. arrange apples (but not the extra juices) on top, trying to arrange them as flat as possible. fold free dough over the apples. brush egg white over the dough and sprinkle it with sugar. through a few dabs of butter over the apples. bake for about 45 minutes, or until crust is golden brown. drizzle with caramel sauce and serve warm (you will have extra caramel sauce)