Apple Galette with Salted Maple Caramel Drizzle

If homemade apple pie seems like a big leap for you, this Easy Apple Galette with Salted Maple Caramel Drizzle will be right up your alley.

Filling:
2 to 3 Granny Smith apples (350 g), peeled, cored, and thinly sliced
1 Tbsp (25 g) brown sugar
1 tsp ground cinnamon
1 tsp (5 mL) lemon juice
1 Tbsp (8 g) flour
2 Tbsp (25 g) almond paste (homemade or storebought)
Dab of butter

Dough:
1½ cups (190 g) Bob’s Red Mill all-purpose flour
2 Tbsp (25 g) sugar + more for sprinkling on top
¼ tsp salt
½ cup (1 stick, 115 g) cold, unsalted butter, cubed
2 Tbsp (30 mL) ice water
2 Tbsp (30 mL) cold apple or apricot brandy (or 2 more Tbsp water)
1 large egg, beaten

Salted Maple Caramel (you’ll have some leftover):
¼ cup (60 mL) maple syrup
¼ cup (50 g) sugar
2 Tbsp (30 mL) water
¼ cup (60 mL) heavy cream
2 Tbsp (28 g) unsalted butter
¼ to ½ tsp flaky sea salt

View the full recipe at Live Eat Learn →