Apple Galettes with Caramel Sauce

From the kitchen of Carly

Crispy puff pastry cups topped with fanned Granny Smith apples, almond paste, and a buttery caramel sauce that pools underneath. These individual galettes are elegant enough for company but simple enough for a weeknight dessert.

Apple Galettes with Caramel Sauce

Crisp puff pastry, spiced apples, and a hit of almond paste underneath turn individual galettes into the kind of dessert that looks fussy but pulls itself together in less than an hour. The real flex is the caramel sauce, made without a thermometer, just a watchful eye and a steady hand. Serve warm with vanilla ice cream.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 packagefrozen puff pastry, thawed
  • 1 largeegg yolk
  • 1/3 cuppure almond paste
  • 7tart, crisp baking apples such as Granny Smith, peeled, cored, and thinly sliced
  • 1/4 cupfresh lemon juice
  • 3 tbspplus 1 teaspoon granulated sugar
  • 3/4 cupgranulated sugar
  • 3/4 cupheavy cream
  • 1/8 tspsalt
  • 1"1/2 cup confectioners sugar"
  • 1 quartvanilla ice cream

Instructions

  1. Position a rack in the center of the oven and heat it to 400°F.

  2. On a lightly floured surface, roll the puff pastry to 1/4-inch thickness. Using a 5-inch saucer or round stencil, cut out 10 circles, then prick the bottom of each one all over with a fork. Slide them onto a baking sheet and refrigerate until firm, about 30 minutes.

  3. Whisk the egg yolk with 2 teaspoons of water in a small bowl, then brush the mixture evenly over each chilled pastry circle.

  4. Pinch off about 1 teaspoon of almond paste, roll it into a ball, and press it flat into a disc. Set it in the center of one pastry circle, then repeat for all 10. Fan roughly 25 apple slices over each disc, brush them with lemon juice, and scatter 1 teaspoon of granulated sugar on top. Bake until the apples are tender and the pastry edges turn light golden brown, 16 to 18 minutes.

  5. Pour 3/4 cup of granulated sugar and 1/4 cup of water into a heavy 2-quart saucepan and bring to a boil over moderately high heat. Cook without stirring, swirling the pan occasionally, until the syrup turns light golden brown, 6 to 8 minutes. Pull the pan off the heat and stir in the cream and salt, the mixture will bubble vigorously. Return it to the heat, bring back to a boil, then remove from heat and keep warm.

  6. Dust the finished galettes with confectioners sugar and plate them alongside the warm caramel sauce and scoops of vanilla ice cream.

Tips from the kitchen

  • Don't skip chilling the pastry rounds after cutting and pricking. Cold dough resists the heat longer, giving you that shattery, puffed edge the dessert lives on.
  • When cooking the caramel, swirl the pan instead of stirring. Stirring introduces air and sugar crystals that can make it seize. Swirling keeps it smooth and even.
  • Brush lemon juice on the apples right before baking, not ahead of time. It stops browning but also prevents the apples from drying out in the oven heat.

Variations

  • Skip the almond paste and use a thin layer of mascarpone mixed with a touch of honey for a creamier, less nutty base.
  • Make it spiced by tossing the apple slices with a pinch of cardamom or cinnamon before arranging on the pastry.
  • Swap the vanilla ice cream for salted butter ice cream or even a sharp cheddar ice cream for contrast.
  • Use half puff pastry and half phyllo dough brushed with melted butter for a lighter, crispier crust.

Make ahead and storage

Galettes are best the day they're made, eaten warm or at room temperature. You can bake them ahead and rewarm in a 300°F oven for 5 minutes, then dress with powdered sugar just before serving. Caramel keeps refrigerated for up to two weeks and reheats gently over low heat.