Caramel Pecan Frangipane Apple Galette

This recipe started with caramel sauce… a frigen amazing batch of homemade caramel sauce… okay, it’s the best damn homemade caramel sauce ever.

A few weeks ago I was told by a friend Megan to try adding a bit of sour cream to my next batch of homemade caramel sauce. I was pretty intrigued, because I am of the opinion that when it comes to baking (and pretty much anything for that matter) sour cream just makes everything better. So last week I did it. I made homemade caramel, and I added sour cream.

The result? Freaking life changing. The sour cream adds a very subtle, creamy tang to the caramel sauce that is just out of this world amazing.

So faced with a pot of the worlds most amazing caramel sauce, I was amped up to bake something with it. And because I still had half a basket of apples sitting on my counter a trip to the apple orchard a week prior, my mind was easily made up. Something caramel apple. Anything caramel apple would be amazing but I also had a mind for pie…

So three of my favourite things…
Caramel
Apple
and Pie

And then I thought there was only one thing that could make all three of those things even better… Pecans. Suddenly this dessert had high probability of becoming my literal everything.

I also had an already made disk of my favourite pie dough sitting in the fridge (and was too lazy to make another) so rather than a pie, I decided on a galette, because… galettes rule.

This is such a simple dessert, and an absolute stunner if you are expecting company. The arrangement of the apples makes it look real fancy, when in fact it’s very simple to do. Plus it’s incredibly delicious. So you can’t go wrong here – It’s absolutely perfect for fall entertaining.

Happy baking lovelies <3

KP xoxo

Caramel Pecan Frangipane Apple Galette

Things you need…

Simple Flaky Pie Crust
1 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp brown sugar
1/4 cup butter, cold & cubed
1 tsp fresh lemon juice
1/4 cup minus 1 tsp, ice cold water

Caramel Sauce (adapted from Megan Lee Voigts Recipe here)
1 cup granulated sugar
1/4 cup water
2 tbsp light corn syrup
1/2 cup heavy cream
1 tsp salt
2 tbsp sour cream
2 tbsp butter

Caramel Frangipane
1/2 cup pecans
2 tbsp brown sugar
1/4 cup caramel sauce
1 egg
1/4 tsp vanilla
2 tbsp all purpose flour
1/2 tsp cinnamon
pinch of salt

Cinnamon Sugar
1 tbsp granulated sugar
1 tbsp brown sugar
1/4 tsp cinnamon

5-6 Medium to large apples, cored and sliced
1 tbsp butter
1 tbsp rolled oats
egg wash (1 egg, pinch of sugar and 1 tsp cream)

How to make…

Flaky Pie Crust
In a liquid measuring cup, stir together water and lemon juice. Set in the fridge until ready to use.

In a large bowl whisk together all purpose flour, brown sugar, salt & baking powder until combined. Add the cold, cubed butter to the flour and gently toss with your hands to coat each piece. Using your fingers or a pastry cutter, work the butter into the flour mixture until pea sized chunks of butter remain, with a remaining few larger pieces about the size of almonds.

Remove your water from the fridge and drizzle over the dry ingredients. Use a spatula to gently fold the water into the flour mixture until a shaggy ragged dough forms. Turn the dough out onto a cool surface (lightly floured if you need it) and shape the dough into a disk. Wrap with plastic wrap and place in the refrigerator to chill for at least 1 hour or chill overnight.

Once your dough has chilled, remove it from the fridge and turn it out onto a cool floured surface. Use a rolling pin to roll the dough into a 11-12 inch circle about 1/4 inch in thickness. Place prepared galette shell onto a parchment lined baking sheet (the one you intend to bake it on) Cover with a tea towel and place in the fridge until ready to assemble. Leave it there while you prepare your frangipane, and slice your apples.

Caramel Sauce
Add the granulated sugar, corn syrup and water to a heavy bottomed sauce pan and place over medium high heat. Bring to a rolling boil and allow to cook for 6-8 minutes or until the sugar is a light amber colour. Watch your sugar closely to ensure it does not burn, because once it starts to change colour it will burn very quickly.

Remove from heat and stir in heavy whipping cream in a slow steady stream. The caramel will hiss and steam, so take care not to burn yourself with the steam. Add in salt, sour cream and butter and stir until combined. Stir in the vanilla last. Set aside to cool.

Caramel Frangipane
Place the pecans, flour, salt and cinnamon and brown sugar into a food processor. Pulse until ground into a sand like consistency. Add in egg, caramel and vanilla. Blend until smooth and frothy. Set in the fridge until ready to assemble your galette.

Cinnamon Sugar
Whisk all ingredients together in a small bowl until combine; set aside.

Assembly
Preheat oven to 425F.

Slice your apples to 1/4 inch slices, leaving the skin on if desired. Keep them in tact if you want to fan them like I have in the photo.

Remove your galette dough from the fridge, and sprinkle the bottom with 1 tbsp of rolled oats. (This is just a little trick if you are worried about a soggy pie bottom) Brush the outer edge of the pie crust with egg wash – about 1 inch around.

Spread the Frangipane filling onto the pie dough, leaving about a 2 inch border all the way around.

Arrange the apple slices on top of the frangipane. Start folding the edges of the galette in and over top of the outer layer of apples. Brush the pie dough with egg was and sprinkle the cinnamon sugar over top of the galette – dough and apples.

Place in the bottom third of your oven and bake for 15 minutes. Reduce heat to 375F and bake for another 35-40 minutes or until the galette is a deep golden brown, and the filling has bubbled up and set.

Remove from the oven and allow to cool for ten minutes. Drizzle with more caramel sauce and chopped pecans. Serve warm with vanilla ice cream. Enjoy!