APPLE AND DRIED-CHERRY GALETTE WITH RICH CARAMEL SAUCE

APPLE AND DRIED-CHERRY GALETTE WITH RICH CARAMEL SAUCE image

Yield 6 Servings

Number Of Ingredients 13

CRUST
1½ cups all purpose flour
½ tsp. salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
3 Tbsp. (or more) ice water
APPLE FILLING
1 Tbsp. unsalted butter
1½ to 1¾ lbs. tart green apples (such as Granny Smith or Pippin), peeled, cored, each cut into 8 wedges
5 Tbsp. sugar, divided
1/3 cup dried tart cherries or cranberries
¼ tsp. ground cinnamon
Chilled crème fraîche
Rich Caramel Sauce (see recipe)

Steps:

FOR CRUST: Blend flour and salt in processor. Add butter; using on/off turns, cut in until coarse meal forms. Add 3 Tbsp. ice water. Blend until moist clumps from, adding more water by tsp. if dough is dry. Gather into ball; flatten into disk. Wrap and chill at least 30 minutes and up to 1 day. FOR APPLE FILLING: Melt butter in large nonstick skillet over medium heat. Add apples; sprinkle with 3 Tbsp. sugar. Saute until apples are golden and beginning to soften, about 20 minutes. Stir in cherries and cinnamon. Cool. Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with dough to rimless baking sheet. Arrange apple filling in center 6 inches of dough, leaving 3-inch plain border. Fold border over filling, pleating gently and pinching together any cracks in dough to seal. Sprinkle filling and dough border with 2 Tbsp. sugar. Bake galette until crust is golden and apples are tender, about 40 minutes. Cool galette 15 minutes on sheet. Slide long knife under galette to loosen from parchment; slide onto platter. Serve with warm crème fraîche and caramel sauce.