Serious Eats: Recipes
Ginger Caramel Apple Galette
Notes:
- For best results, weigh out the ingredients (the ratio is 2 flour : 1 butter). I've listed the weight of flour and butter in grams and provided an approximation in cups and tablespoons, respectively, but do use the scale if possible.
- Have a glass of ice water on hand. You will need approximately 3 tablespoons, but may need a bit more depending on the dough's consistency.
- Letting the dough rest and chill is really important: skip those steps and you'll end up with tough, shrunken dough!
- I roll out the dough between pieces of parchment paper—it's neater and makes it much easier to transport the dough from counter to baking sheet, etc.
- For easy apple coring, use a metal 1 teaspoon measure.
- I prefer Granny Smith apples for this recipe for their tart flavor and firm flesh that holds up during cooking.
