Cinnamon Apple Galette with Pecan Crust and Salted Caramel Glaze

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups mixed apple varieties (Granny Smith and Honeycrisp), peeled and sliced
• 1/2 cup chopped pecans
• Salted caramel glaze (recipe below)

Pecan Crust

• 1 1/2 sticks unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 2 tablespoons ice-cold water

Salted Caramel Glaze

• 1/2 cup heavy cream
• 1/4 cup unsalted butter, softened
• 1 tablespoon sea salt
• 1 cup granulated sugar

Instructions

Make the Pecan Crust

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt.
3. Add the softened butter and mix until a crumbly mixture forms.
4. Stir in the chopped pecans.
5. Gradually add the ice-cold water and stir until the dough comes together.
6. Turn the dough out onto a lightly floured surface and knead a few times until smooth.

Assemble the Galette

1. Roll out the pecan crust to a thickness of about 1/4 inch (6 mm).
2. In a large bowl, whisk together the sliced apples, granulated sugar, cinnamon, nutmeg, and salt.
3. Arrange the apple mixture on one half of the dough, leaving a 1-inch border around the edges.
4. Fold the other half of the dough over the filling, pressing the edges to seal.

Bake the Galette

1. Place the galette on a baking sheet lined with parchment paper.
2. Brush the crust with the beaten egg and sprinkle with granulated sugar.
3. Bake for 40-45 minutes, or until the crust is golden brown and the apples are tender.

Make the Salted Caramel Glaze

1. In a small saucepan, combine the heavy cream, butter, sea salt, and granulated sugar.
2. Cook over medium heat, stirring constantly, until the glaze thickens slightly.

Serve

1. Allow the galette to cool for 10-15 minutes before serving.
2. Drizzle with salted caramel glaze and serve warm or at room temperature.