Prepare these galettes using our Classic Red Spring Wheat Pastry Crust.These delicious fall galettes are a wonderful weekend baking project and a way to showcase your favourite apple varieties. 

Make the pastry crust according to the recipe and cut into whichever size, small or large, that you like. For ours we cut into individual 6" rounds and use a heaping 1/3 cup of filling per personal galette. 

Apple Caramel Galettes

Apple Filling
Yields four 6" individual galettes or one large
250g peeled and chopped apples
10g lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1 Tbsp Flourist Sifted Red Spring Wheat Flour 

Egg Wash
1 egg
1 Tbsp cream

Caramel Sauce
60g butter
200g brown sugar
3/4 cup heavy whipping cream
1 Tbsp vanilla extract
1 tsp kosher salt

Combine all of the Apple Pie Filling ingredients together in a bowl and toss to mix. Divide between each individual galette or spoon into the center of one large. Pleat and fold the edges towards the center of the galette. Place on a sheet tray lined with parchment paper and freeze for at least ten minutes (alternatively you can prepare these a few days ahead of time and bake from frozen). Meanwhile prepare the egg wash by combining the egg and cream together in a bowl and whisking or beating with a fork to break up the egg. 

Preheat oven to 400°F. Remove galettes from the freezer and brush with egg wash. Bake individual galettes for 12 minutes before rotating and baking for another 8-10 minutes until the crust is nice and golden. Bake larger galettes for 20 minutes before rotating and baking for an additional 10-20 minutes until the crust is nice and golden. Remove from the oven and allow to cool. 

For the "caramel" sauce, combine butter and brown sugar in a saucepan on medium heat and melt together. Once melted add the cream and bring to a boil. Stir constantly (but carefully) until thickened slightly, about 3-5 minutes. Remove from the heat and add the vanilla and salt. Whisk together and allow to cool. Once cooled, drizzle over the top of the cooled galettes.