Get all the best of comforting fall flavors with this easy-to-make dessert. This fall fruit galette combines apples, pears, and figs covered in delicious fall spices. To add to the comfort quotient, we’ve added a insanely good bourbon caramel sauce.
Before you start:
A store-bought crust will work, but our basic pie crust recipe is tried and true. Give it a shot and be rewarded with glorious light and flaky pastry.
We are very used to seeing cinnamon and nutmeg together… especially in fall dishes. The crushed fennel seeds add a unique flavor to this galette.
You might want to consider making extra bourbon caramel sauce. It requires close attention, but it is ridiculously delicious and would be useful for many other desserts.
IMPORTANT NOTE: Making caramel requires strict attention. Sugar goes very quickly from amber to burnt.
Fall Fruit Galette with Bourbon Caramel Sauce
Easy to make… plus there’s bourbon caramel.
- Prep Time30 min
- Cook Time35 min
- Total Time1 hr 5 min
- Yield10-12 servings
- Energy291 cal
The ingredients:
For the galette:
- 1 pie crust, prepared or homemade
- ½ cup mascarpone, at room temperature
- 2 apples
- 2 pears
- 3 figs
- 2 tablespoons lemon juice
- ⅓ cup light brown sugar
- 2 tablespoons cornstarch
- 1½ teaspoons ground cinnamon
- 1 teaspoon fennel seed, crushed
- pinch of salt
- 1 egg, whisked
- raw sugar for finishing crust
- chopped walnuts
For the sauce:
- 1 cup sugar
- ¼ cup water
- ½ cup heavy whipping cream
- 1 tablespoon bourbon
The Method:
For the galette:
When you are ready to bake, preheat oven to 400˚F. Take the galette from the refrigerator and immediately to the oven. Bake for 25-30 minutes. The crust should be golden brown and the fruit should be tender when poked with the tip of a knife.
Remove from the oven and sprinkle with chopped walnuts. Cool before serving to allow liquids to be fully set. Serve with bourbon caramel sauce and vanilla ice cream, if desired.
For the sauce:
Put sugar and water in a medium saucepan over medium-high heat. Stir gently in the beginning just to dissolve the sugar. Continue cooking until syrup becomes amber in color. Use a rubber spatula occasionally to keep the sides of the pan clean and prevent the sugar from crystallizing.
When the sugar syrup is ready remove it from the heat and slowly add the cream while whisking. When it is mixed completely, add the bourbon and salt and whisk again. Let the caramel sauce cool before serving.
- Amount per serving
- Calories291
- % Daily Value*
- Total Fat9.5 g12.18%
- Total Carbohydrate34.9 g12.69%
- Protein2.2 g4.4%
NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.
calorieking.com
