Apple Galette with Salted Caramel Bourbon Sauce

adapted from Well Dined

Preheat oven:  400° F.

For the galette

1 pie dough of choice

3 medium apples, peeled, cored, and thinly sliced

2 Tbsp brown sugar

1/2 tsp cinnamon

1/4 tsp all spice

1 tsp corn starch

1 1/2 tsp fresh squeezed lemon juice

1 Tbsp King Arthur's Boiled Cider (optional)

1 egg, lightly beaten

1 Tbsp water

1 Tbsp turbinado sugar

For the caramel

1 cup sugar

3 Tbsp water

3/4 cup heavy cream

2 Tbsp bourbon

1/4 tsp flaky sea salt

On a lightly floured work surface, roll out the dough to a 14-inch round, about 1/8 inch thick. Transfer the dough to a large parchment-lined baking sheet.  Refrigerate until ready to use, up to an hour.

Place the apple slices in a medium bowl.  Sprinkle the lemon juice and Boiled Cider (if using) on the apples and toss.  Combine the sugar, cinnamon, all spice, and cornstarch starch.  Sprinkle the mixture over the apples and toss to evenly distribute.

Remove the baking sheet from the refrigerator.  Arrange the apples in the center of the dough, leaving a 2-inch border all the way around.  Gently fold the border over the apples, overlapping where necessary and pressing gently to adhere the folds.

In a small bowl lightly beat the egg and 1 Tablespoon of water together.  Brush the edges of the dough with the mixture and sprinkle with turbinado sugar.

Bake the galette 25-35 minutes, until the crust is golden brown and the apples are tender.  Transfer the baking sheet to a wire rack to cool.  Use two spatulas to transfer the galette to a serving platter when cooled.

Prepare the caramel.  In a large heavy bottomed saucepan, combine the sugar and water.  Heat the mixture over medium-high heat, stirring until the sugar is just dissolved.  Stop stirring.  Once the edges start to brown, occasionally swirl the mixture but do not stir.  Continue to cook the mixture until it is a deep amber color, about five to ten minutes.

Remove the mixture from the heat and add the heavy cream while steadily whisking.  The mixture will bubble vigorously, be careful it doesn't overflow.  Place the mixture back on the warm burner and whisk in the salt and bourbon.

Transfer the caramel sauce to a heat-safe jar with a lid.  Allow the caramel to cool uncovered.   Cover the jar and store in the refrigerator.  It may be stored for about two weeks.

Serve slices of galette with a scoop of ice cream and drizzled with the Salted Caramel Bourbon Sauce.