Getting Ready for Thanksgiving… The Sweet Ending- Apple and Dried Cherry Galette

While I will likely make several desserts for Thanksgiving, which is totally obnoxious considering all of the dishes I will be serving and the fact that this year there will only be ten people at my table, this galette (like a pie, but without the top crust or crumble topping) is truly a family favorite.

Apple and Dried Cherry Galette with Rich Caramel Sauce

from Bon Appetit April 1998, linked from:  http://www.epicurious.com

Crust:

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water filling

Filling:

1 tablespoon unsalted butter
1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges
4 tablespoons sugar
1/3 cup dried tart cherries (about 2 ounces)
1/4 teaspoon ground cinnamon

Prepare the crust:
Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)

For filling:
Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.

Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes.

Rich Carmel Sauce:

1 1/2 cups sugar
1/2 cup water
3 tablespoons unsalted butter
1 cup whipping cream

Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes. Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Cool to lukewarm before serving. (Can be made 2 days ahead. Cover; chill. Rewarm over low heat, stirring occasionally.)