Salted Butter Apple Galette with Maple Whipped Cream

This galette is the perfect dessert for fall and provides a pretty presentation to any Thanksgiving table. After making a multi-course meal we ended up bringing the galette over to my parent's house for dinner and it was a hit with everyone in the family. The maple whipped cream is worth the extra step and pairs nicely with the flavors of the galette. If you don't have salted butter on hand just mix 1/8 teaspoon of salt in with the butter.

Happy Thanksgiving!

Recipe slightly adapted from Bon App├ętit.

-1/4 cup (1/2 stick) unsalted butter
-1/8 teaspoon salt
-2 teaspoons vanilla
-Prepared pie dough
-1 pound baking apples (I used 3 medium apples, two varieties), scrubbed, sliced ⅛” thick
-3 tablespoons brown sugar
-1 large egg
-1 tablespoon granulated sugar
-2 cups heavy cream
-2 tablespoons pure maple syrup

In a small saucepan add the butter, salt, and vanilla. Melt over medium heat, stirring often, until the butter starts to brown (the butter will go from brown to burnt quickly). This will take 5-8 minutes. Remove from the heat and set aside.

Roll out the prepared crust onto a parchment-paper lined baking sheet. Arrange the apples so that they are overlapping (I made alternating rows with the two varieties of apples), leaving an 1 1/2 inch border. Brush the apples with the butter/vanilla mixture and sprinkle with the brown sugar. Fold the edges of dough over the apples, folding the dough over as needed. 

Beat one egg with a small amount of water and brush the crust with egg wash. Sprinkle the edges of the crust with sugar and bake for 40-50 minutes at 375, rotating the tart once.

Before serving, beat the heavy cream to soft peaks, fold in the maple syrup and continue beating until stiff peaks have formed. Serve the maple whipped cream with the galette. 


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