Apple Cardamom Galette with Maple Whip
Nothing says fall like the enticing aroma of freshly baked apple pastry. This relaxed, yet refined take on apple pie is a great way to use all of those freshly picked apples and make a dessert that will impress. And guess what…there is no need to peel your apples. That old saying “all the nutrients are in the skin” is actually true! You lose almost 30% of fiber, potassium, Vitamin A, C and calcium when you peel your apple- and guess what, the peel gives it that nice rustic look too- proof that you did all the work. This recipe is easily made gluten-free, see substitute below. Enjoy!
INGREDIENTS
- ¼ cup (1/2 stick) butter
- ½ vanilla bean, split lengthwise
- Basic Tart Dough or Basic Gluten-Free Tart Dough
- All-purpose flour for dusting (substitute buckwheat flour for gluten-free option)
- 1 pound baking apples (such as pink lady or granny smith; about 2 large), scrubbed & sliced 1/8 –inch thick
- 3 tablespoons dark muscovado sugar or brown sugar
- 1 large egg
- ½ teaspoon ground cardamom
- 2 cups heavy cream
- 2 tablespoons pure maple syrup
PREPARATION
- Place a rack in the middle of oven and preheat to 375°.
- Put butter in a small sauce pan and scrape in vanilla seeds; add pod.
- Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), about 5-8 minutes.
- Remove pan from heat and discard pod.
- Roll out dough on a lightly floured surface into a rough 12- inch round. Transfer to a parchment-lined baking sheet.
- Arrange apples on top, overlapping and leaving a 1 ½ inch thick border.
- Add cardamom to cooled butter mixture and stir to incorporate.
- Brush apples with brown butter and sprinkle with muscovado or brown sugar.
- Lift edges of dough over apples, tucking and overlapping as need to keep shape.
- Beat egg with 1 teaspoon cold water in a small bowl and brush crust with egg wash.
- Bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes.
- Let cool before slicing.
- Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
