Rustic Caramel Apple Galette

No crimping, no latticework, and absolutely no blind baking. Sometimes, it's ok to take the easy road. A galette is essentially an open-faced pie. For the apple obsessed, galettes provide the perfect ratio of crust to filling.

INGREDIENTS:

For the crust:

* 1 and 1/2 cups all-purpose flour + more for work surface

* 2 tablespoons granulated sugar

* 150 grams cold salted butter, cubed

* 1/4 cup (60ml) ice cold water

For the filling & topping:

* 3 large apples, sliced into 1/4 inch slices

* 2 tablespoons brown sugar

* 1 and 1/2 tablespoons all-purpose flour

* 1 tablespoon fresh lemon juice

* 1 1/2 teaspoon ground cinnamon

* 1/4 teaspoon ground nutmeg

* Caramel sauce/ syrup

* 2 tablespoons butter, melted

* Sliced almonds, for garnishing

METHOD:

To make the crust:

1. Whisk the flour, sugar, and salt together in a medium bowl.

2. Using a pastry cutter or a couple forks, cut in the butter.

3. You may also use the tip of your fingers until the mixture resembles coarse, pea-sized crumbs.

4. Add the water and stir until the flour is moistened. Add a splash more if the dough seems dry.

5. Gently knead the dough a few times until it all comes together.

6. Shape the dough into a ball and flatten it into a thick disk.

7. Wrap it in cling wrap and refrigerate it for at least 1 hour or up to 3 days if making ahead.

8. In a large bowl, mix the sliced apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg.

9. Cover and let sit in the refrigerator until the dough is ready.

10. Preheat oven to 190°C.

11. On a lightly floured work surface, roll the dough out.

12. Transfer dough to the prepared baking sheet.

13. Arrange the apples (not the juices) into the center of the dough.

14. Leaving a 2-3 inch border all around.

15. Gently fold the edges of the dough over the apples, overlapping the dough as necessary.

16. Press gently to seal the edges.

17. Drizzle caramel sauces over the filling.

18. Be careful not to drizzle over the crust.

19. Drizzle/ brush the crust edges with melted butter.

20. Bake for 40 minutes or until the filling is bubbly and the crust is golden brown.

21. Allow to cool on the baking sheet for 15 minutes before slicing and serving.

22. Serve hot with vanilla ice cream and extra caramel sauce drizzled on top.