Dora Cavallo

Begin the galette by making the dough. Whisk the flour, sugar and salt together in a mixing bowl. Toss the frozen, grated butter pieces into the flour mixture. Mix the butter with your fingertips and coat the pieces evenly. Sprinkle the ice water over the mixture and continue mixing until the water is absorbed and a shaggy dough is formed. Don't worry if it looks crumbly or dry. Do your best to press the dough with your hands and gather it into a ball. Turn the dough out onto a large piece of plastic wrap and shape into a flat disc. Wrap tightly and chill in the fridge for 30 minutes. While the dough is chilling, make the salted caramel sauce. In a heavy bottomed saucepan, place the sugar, water and cream of tarter. Heat over medium high heat and swirl the pan so the sugar melts evenly. Cook until the sugar turns to an amber color. Remove the pan from the heat and very gently place the butter pieces into the pan. Be careful during this step since the sugar will bubble up quite a bit. Give it a minute, then whisk until the butter is incorporated. Return the saucepan to the heat and add the heavy cream and cook over medium heat for 1 minute until it is smooth. Stir in the salt and remove from heat. Set the sauce aside to cool. For the apple filling, toss all the ingredients together except the butter in a large mixing bowl. Coat the apple sliced evenly with the filling mixture. Preheat oven to 400F. Remove the dough disc from the fridge and roll the dough out on a lightly floured surface to about a 1/4 inch thickness. It can be a circle or rectangle as long as it has even thickness. Transfer the dough to a parchment lined sheet pan. Arrange the apple slices in the center to about 1 inch of the edge of the dough. Fold the dough edges up and gently press over the apples and press the corners of the dough together. Sprinkle the remaining 2 tablespoons of butter over the apple filling. Brush the edges of the dough with the egg wash and sprinkle with raw sugar. Bake for 40-45 minutes until the dough is golden brown and the apples are tender. Turn halfway through the baking process. Cool slightly before serving. Serve with the salted caramel sauce and whipped cream.