Salted caramel, apple & roasted-hazelnut galette
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
I love the sound of this Salted caramel, apple & roasted-hazelnut galette recipe, and can't wait to eat it. You could probably make it Christmassy by adding a thin layer of mincemeat under the apples. Worth a try.
For the Pastry:
  • 150g plain flour
  • 75g grounds almonds
  • 2tablespoons caster sugar
  • 175g chilled butter
  • 1 egg yolk
  • 3-4 tablespoons iced water
For the caramel
  • 100g butter
  • 150g muscovado sugar
  • 100ml double cream
  • 1 teaspoon sea salr
For the topping
  • 2 apples - I love using Pink Lady if available
  • 20g plain flour
  • 50g brown sugar
  • 2 teaspoons ground cinnamon
  • 100g roasted and chopped hazelnuts
For the pastry:
  1. Process together the flour, almonds, sugar, chopped butter and a pinch of salt until the mixture resembles breadcrumbs.
  2. Add the egg yolk with a little water and blitz again until it comes together, adding further water if needed. Using your hands, press the pastry into a round disk, wrap in clingfilm and refrigerate for about 30 mins.
For the caramel sauce:
  1. Melt the butter and sugar together in a pan over a medium heat. Allow the sugar to dissolve, then bring to a boil for a few minutes. Stir the double cream and sea salt through it and set aside.
For the apples:
  1. Peel the apples and cut them into neat slices, then toss them in a bowl with the flour, sugar, cinnamon and hazelnuts.
  2. Preheat your oven to 180C/350F/gas mark 3 and line a baking sheet with parchment.
  3. Roll the pastry out gently into a circle about the thickness of a £1 coin. Arrange the apple slices and nuts into the centre, drizzle with a little caramel and pull the edges up on all sides (see picture above). Bake for 30-35 minutes or until golden.
To Serve:
  1. Drizzle with a little more caramel sauce and serve hot with vanilla ice cream, custard or thick cream. Enjoy!!
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