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Rustic Apple Galette with Butterscotch

An apple galette is a classic fall dessert. This rustic version is paired with a butterscotch sauce spiked with Grand Marnier.





Ingredients
 
Galette:
2 1/2 c. all-purpose flour
1 tbsp. all-purpose flour
6 tbsp. sugar
1/4 tsp. Sea Salt
1 1/2 stick unsalted butter
1 tbsp. unsalted butter
3 tbsp. shortening
4 large Calville Blanc d’Hiver, Empire, or Granny Smith apples
Zest of 1 large orange
2 tbsp. fresh orange juice
Butterscotch Sauce:
1 c. packed light-brown sugar
4 tbsp. unsalted butter
c. half-and-half
1/4 tsp. vanilla extract
1 tbsp. orange liqueur, such as Grand Marnier (optional)




Directions
  1. Galette: In a large bowl, combine 2 1/2 cups flour, 3 tablespoons sugar, and salt. Add cubed butter and shortening; cut into flour with a pastry blender. Mix in 3 to 4 tablespoons ice water. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  2. In a large bowl, toss apples with orange zest and juice. Preheat oven to 425 degrees F.
  3. Roll out dough on a well-floured surface to a 14-inch circle. Transfer to a parchment-lined baking sheet.
  4. In a small bowl, mix together remaining 1 tablespoon flour and 2 tablespoons sugar; sprinkle over dough. Layer apples on dough, leaving about a 2-inch border. Fold edges over apples; lightly brush apples with melted butter and dough with 1 tablespoon water. Sprinkle remaining 1 tablespoon sugar over dough and apples.
  5. Bake until crust is golden and apples are tender, about 40 minutes. Lift parchment to transfer galette to a rack to cool.
  6. To make butterscotch sauce: In a medium saucepan over medium-high heat, cook brown sugar and butter until mixture begins to bubble. Stir in half-and-half and return to a boil. Boil for 5 minutes, stirring frequently, then remove from heat and stir in vanilla and orange liqueur, if desired. Serve alongside galette.

Source: https://www.countryliving.com/food-drinks/recipes/a3454/rustic-apple-galette-recipe-clv0910/

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