French Apple Butter Galette Layered With Cinnamon Apples And Drenched In Gooey Salted Caramel Sauce

French Apple Butter Galette Ingredients

Pie Filling Ingredients:8 Tbs prepared apple butter5 cups sliced apples, 1⁄4 inch thick1⁄2 cup dark brown sugar2 Tbs flour2 Tbs melted butter1 1⁄2 Tbs lemon juice1 1/2 tsp ground cinnamon1⁄8 tsp nutmeg1 tsp vanilla1⁄3 cup prepared caramel or dulce de lechelarge flakes sea saltPate Brisee dough:2 1⁄2 cups flour2 sticks very cold butter1 Tbs sugar1⁄2 tsp salt4-6 Tbs water1 egg yolk1 Tbs Turbinado sugar

Steps

1. Prepare dough. Cut butter into small pieces. Combine flour, sugar & salt in a mixing bowl or food processor, pulse 2-3 times or stir. Add butter pieces. Pulse or work butter in with fingers until combined & mixture resembles small peas. Add 4-6 Tbs water, 1 Tbs at a time & work dough into a ball. Turn dough out onto parchment. Form into a flat disk about 8 inches wide. Wrap. Refrigerate at least 1 hour. The dough may be frozen 1 month or can be made 2 days prior to using. Remove crust 15 minutes before rolling out to soften.2. Preheat oven to 375 degrees. Mix the sugar with the cinnamon, vanilla, flour, nutmeg, melted butter & lemon juice. Toss the sliced apples into the mixture.3. Roll dough out to about a 14 inch round on floured surface. Place apple butter in the middle, leaving a two inch border all the way around. Spoon apple mixture evenly into the middle. Fold edges up around the filling. Whip egg yolk with 1 Tbs water. Brush crust with egg yolk mixture. Sprinkle with Turbinado sugar.4. Bake 35-40 minutes. Drizzle warm galette with 1⁄3 – 1⁄2 cup caramel. Sprinkle with sea salt. Serve warm with ice cream.