Bon Appetit/February 2006

Apple and Dried-Cherry Galette with Rich Caramel Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
CRUST: 1-1/2 cups all purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water APPLE FILLING: 1 tablespoon unsalted butter 1-1/2 to 1-3/4 pounds tart green apples (such as Granny Smith or Pippin), peeled, cored, each cut into 8 wedges
5 tablespoons sugar, divided 1/3 cup dried tart cherries or cranberries 1/4 teaspoon ground cinnamon
chilled creme fraiche RICH CARAMEL SAUCE: 1-1/2 cups sugar 1/2 cup water
3 tablespoons unsalted butter 1 cup heavy whipping cream



1 FOR CRUST: Blend flour and salt in processor. Add butter; using on/off turns, cut in until coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap and chill at least 30 minutes and up to 1 day.
2 FOR APPLE FILLING: Melt butter in large nonstick skillet over medium heat. Add apples; sprinkle with 3 tablespoons sugar. Saute until apples are golden and beginning to soften, about 20 minutes. Stir in cherries and cinnamon. Cool.
3 Preheat oven to 375 F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with dough to rimless baking sheet. Arrange apple filling in center 6 inches of dough, leaving 3-inch plain border. Fold border over filling, pleating gently and pinching together any cracks in dough to seal. Sprinkle filling and dough border with 2 tablespoons sugar.
4 Bake galette until crust is golden and apples are tender, about 40 minutes. Cool galette 15 minutes on sheet. Slide long knife under galatte to loosen from parchment; slide onto platter. Serve with creme fraiche and caramel sauce.
5 RICH CARAMEL SAUCE: Stir sugar and water in heavy large saucepan over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup is deep amber, swirling pan occaisonally, about 12 minutes. Remove pan from heat. Whisk in butter. Gradually pour in cream (mixture will bubble up). Return pan to low heat; stir until sauce is smooth. Pour into bowl. Cool to lukewarm.

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