For a fitting end to a hearty autumn meal, serve this free-form French tart. Golden-colored turbinado sugar is coarse raw sugar. It makes the pastry glisten and adds crunch and a slight molasses flavor to the dessert. You can substitute 2 teaspoons granulated sugar
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
3 medium Granny Smith apples (about 1 pound), peeled, cored, and cut into 1/4-inch-thick wedges (about 4 cups)
1/3 cup granulated sugar
1 tablespoon all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon water
1 large egg white, lightly beaten
1 tablespoon turbinado sugar
1/3 cup fat-free caramel topping
How to Make It
Preheat oven to 425°.
Line a large baking sheet with parchment paper; coat paper with cooking spray. Roll dough into a 13-inch circle on prepared parchment.
Combine apples and next 6 ingredients in a large bowl; toss well. Place apple mixture in center of dough, leaving a 3- inch border (apples will be piled high on dough). Fold edges of dough toward center, pressing gently to seal (dough will only partially cover apple mixture). Combine water and egg white; brush over edges of dough, and sprinkle galette with turbinado sugar.
Bake at 425° for 25 minutes or until golden brown (filling may leak slightly during cooking). Drizzle with caramel topping, and serve warm.
Delish, and so easy to put together and beautiful presentation. I think I would decrease the caramel topping to 1/4 cup, or even less. I bought vanilla ice cream to go on top, but it was so good without the ice cream that no one used it.