Apple Rum Galette topped with rum caramel – the easiest, rustic dessert recipe. Galettes are just so simple to whip up and the rustic beauties hit the spot each time. The buttery, crusty bottom, works just as well with fruit flavours as it does with savory mushroom and veggies.
Just had to do a gorgeous apple galette spiked with rum before the season waned away. Thinly sliced apples, cinnamon, a shot of rum, and brown sugar. All mixed and baked, the brown sugar and rum add a jammy bottom to the galette.
Check out the mushroom galette here.
Love mushrooms? More recipes –
Mushroom pot pie
Mushroom Pate
Looking for easy desserts? Check out Pear Crisp & Date Bliss Balls
Ingredients for Apple Rum Gallete – approx 10-11 inches
For the crust
- All-purpose flour – 1-1/2 cups
- Butter, cubed – 50g
- Iced water – 8 tbsp
- Powdered sugar – 2 tsp
- Cinnamon powder – 1 tsp
For the filling
- Apples – 2, medium-sized, finely sliced
- Brown sugar – 4 tbsp
- Cornflour – 2 tbsp
- Rum – 60 ml
- Lemon juice – 1 tsp
- Caramel sauce – to top (I used the one from Native Tongue – rum caramel)
Method for apple rum galette
- Sieve the all-purpose flour into the food processor. Add the sugar, cinnamon powder, and butter. Pulse for a few seconds.
- Add the iced water 2tbsp at a time and bring the dough together. Once you have a rough crumble, transfer it to a pastry board and use your hands to bring it into a round ball.
- Cover and chill in the fridge for an hour.
- Add the sliced apples to a bowl. Add the brown sugar, cornflour, rum, and lemon juice into the apples and mix well.
- On a sheet of parchment paper or a baking mat, roll the dough into a 12-inch round. You don’t have to be too precise since this is super rustic. Mark a rough circle around 10 inches where you will place your filling.
- Give the apple mix a good toss and start lining the apples in a rose or concentric circle. See the video below. You can also just add the apples as is, the concentric circles just look really appeasing.
- Bake in a preheated oven at 200 degrees for 45 minutes.
- Cool for 5 minutes, top with caramel and some ice cream, and ENJOY!
Apple Rum Galette
Thinly sliced apples, cinnamon, a shot of rum, and brown sugar. All mixed and baked, the brown sugar and rum add a jammy bottom to the galette.
Yield: 10 inches
Calories: 300kcal
Materials
For the crust
- 1½ cup All purpose flour
- 50 g Butter cubed
- 8 tbsp Iced water
- 2 tsp Powdered sugar
- 1 tsp Cinnamon powder
Filling
- 2 apples medium sized, thiny sliced
- 4 tbsp Brown sugar
- 2 tbsp Cornflour
- 60 ml Rum
- 1 tsp Lemon Juice
Instructions
- Sieve the all-purpose flour into the food processor. Add the sugar, cinnamon powder, and butter. Pulse for a few seconds. Add the iced water 2tbsp at a time and bring the dough together.
- Once you have a rough crumble, transfer it to a pastry board and use your hands to bring it into a round ball. Cover and chill in the fridge for an hour.
- Add the sliced apples to a bowl. Add the brown sugar, cornflour, rum, and lemon juice into the apples and mix well.
- On a sheet of parchment paper or a baking mat, roll the dough into a 12-inch round. You don’t have to be too precise since this is super rustic. Mark a rough circle around 10 inches where you will place your filling.
- Give the apple mix a good toss and start lining the apples in a rose or concentric circle. You can also just add the apples as is, the concentric circles just look really appeasing.
- Bake in a preheated oven at 200 degrees for 45 minutes.
- Cool for 5 minutes, top with caramel and some ice cream, and ENJOY!
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