Salted-Butter Apple Galette With Maple Whipped Cream
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Dark Muscovado1 large
Egg1 tbsp
Granulated Sugar2 cups
Heavy Cream2 tbsps
Pure Maple SyrupDirections:
1
Place a rack in middle of oven and preheat to 375°
2
Place butter in a small saucepan and scrape in vanilla seeds; add pod
3
Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes
4
Remove pan from heat and remove pod
5
Roll out dough on a lightly floured surface into a rough 14x10" rectangle about 1/8" thick (alternatively, roll out into a 12" round)
6
Transfer to a parchment-lined baking sheet
7
Arrange apples on top, overlapping and leaving a 1 1/2" border
8
Brush apples with brown butter and sprinkle with muscovado sugar
9
Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape
10
Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash
11
Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes
12
Let cool slightly on baking sheet before slicing
13
Beat cream in a medium bowl to medium-soft peaks
14
Fold in maple syrup and serve alongside galette
15
Do ahead: Galette can be baked 2 days ahead
16
Store tightly wrapped at room temperature
17
Reheat slightly before serving
18
Place a rack in middle of oven and preheat to 375°
19
Place butter in a small saucepan and scrape in vanilla seeds; add pod
20
Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes
21
Remove pan from heat and remove pod
22
Roll out dough on a lightly floured surface into a rough 14x10" rectangle about 1/8" thick (alternatively, roll out into a 12" round)
23
Transfer to a parchment-lined baking sheet
24
Arrange apples on top, overlapping and leaving a 1 1/2" border
25
Brush apples with brown butter and sprinkle with muscovado sugar
26
Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape
27
Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash
28
Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes
29
Let cool slightly on baking sheet before slicing
30
Beat cream in a medium bowl to medium-soft peaks
31
Fold in maple syrup and serve alongside galette
32
Do ahead: Galette can be baked 2 days ahead
33
Store tightly wrapped at room temperature
34
Reheat slightly before serving