Our neighborhood is constantly inundated with little old men driving pickup trucks full of produce, blasting tapes that repeat the names of whatever it is they’re selling at full volume, in Korean. They start at about 7 AM, which is a fabulous wake-up call to get me out the door on my run, but not so fabulous for my husband, who would rather sleep in past the crack of dawn.
Lately the watermelons in these trucks have been replaced by apples, and although I love eating apples just how they are, I definitely love baking with them more.
My husband left for the gym the other day with the suggestion that I “make something good,” if I got bored while he was gone. Um, is anything I make not good? I started off with Caramel Sauce, and then decided to use a little of that to make these tasty galettes.
These definitely fit the “something good” requirement, and I was glad I had them sitting around because a little boy knocked on my door a few hours after these came out of the oven with a full plate of Korean barbecue that his family had cooked up downstairs. I gave him one of these in return, and I think it was a pretty good trade!
3/4 cups flour
6 tbsp butter, chilled and cut into small pieces
1/4 tsp salt
3 tbsp Caramel Sauce
2 small apples, peeled, cored and thinly sliced
3 tbsp sugar
1/2 tsp cinnamon
1 tbsp flour
To make the crust:
Toss the flour and salt together.
Rub the butter into the flour so that you end up with a bunch of small butter-flour pepples (they should be about Rice Krispie sized or smaller). You can also use a pastry blender for this, but the goal is to work quickly so that the butter stays cold and to be thorough, so you don’t have a bunch pockets of plain flour.
Add ice water 1 tsp at a time, stirring with a fork. You want the dough to stick together when pinched between your fingers. Try not to overmix. When the dough holds together when pinched, divide it in thirds, and press each into a round disc. Wrap in plastic wrap and keep in the refrigerator while you prepare the filling.
Toss the apples with the cinnamon, sugar, and flour. The caramel sauce will work better if it’s cool, because it will be less runny.
Preheat the oven to 375 F.
Take one disk of dough out of the fridge and roll out to a 6-8″ circle, about 1/8″ thick. I don’t have a rolling pin, so I just pressed the dough betwen two sheets of plastic wrap.
Put the dough circle on a baking sheet (if you have a Silpat, this would be a great time to use it.) Put about 1 tbsp of caramel sauce in the center of the circle.
Arrange a few apple slices on top of the caramel sauce.
Fold the edges of the dough up onto the apple slices.
Repeat with remaining dough and filling.
Bake for about 25 minutes, or until the crust is no longer doughy and the apples are soft.