Salted Caramel Apple Galette with Artisan® Cyprus Flake Mediterranean Sea Salt

Elegant yet simple to make, this apple caramel galette is a wonderful holiday-inspired dessert. We pair buttery, flakey pastry with our sweet and salty caramel sauce, fresh apples and a sprinkle of stunning Artisan® Cyprus Flake Mediterranean Sea Salt for a delightful twist on the classic fall treat—caramel apples.

Key Ingredient(s)

Artisan® Cyprus Flake Mediterranean Sea Salt
  • Servings: 6-8
  • Preparation Time: 1 ½ hours
  • Cook Time: 1 hour



  • 3 medium apples, peeled, cored, and sliced ¼-inch thick
  • ¼ cup unsalted butter
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons lemon juice


  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter, cut into ½-inch pieces
  • ¼ cup heavy cream
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon Cyprus Flake Sea Salt


  • 1 ¼ cup all-purpose flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon Cyprus Flake Sea Salt
  • ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
  • ¼ cup ice water, as needed (you may end up not using all of the water)
  • Heavy cream or egg wash, to brush crust before baking
  • Pinch of Cyprus Flake for topping


  1. Cook the apple filling: Heat a large saute pan over medium heat and then add butter. Stir in apples and brown sugar. Cook until the apples begin to soften, about 5 minutes. Stir in the flour and lemon juice and cook for another minute. Remove from heat and set aside.
  2. Make the salted caramel sauce: In a heavy bottomed saucepan, heat the sugar over medium heat. Without stirring, occasionally shake the pan to help the sugar melt evenly.
  3. Once the sugar is melted, whisk in the butter one piece at a time. Whisk until each piece has completely melted before adding the next piece.
  4. Slowly whisk in the cream, vanilla extract, and Cyprus Flake Salt. Remove from heat and carefully strain the sauce through a fine mesh strainer, if needed. Set aside.
  5. Make the galette dough: Combine flour, sugar, and salt in a large bowl. Add the butter to the flour and pinch down to pea sized pieces with your fingers.
  6. Mix in the ice water in tablespoon increments until the dough just comes together and begins to look smooth. Form the dough into a thick disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
  7. Finish the galette: Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper.
  8. On a floured surface, roll the dough out to an approximate 12-inch circle. Place the dough on the prepared baking sheet pan. Place the apple filling in the center of the rolled out dough and spread out evenly, leaving a border of about 1 ½ inches of bare dough. Pour the salted caramel sauce over the apple filling.
  9. Fold the bare dough over the apple filling, pleating the dough every couple inches. Brush the crust with either heavy cream or an egg wash (an egg beat together with 2 tablespoons of water). Lightly sprinkle Cyprus Flake Salt over the filling and dough.
  10. Bake for 40 minutes or until the crust is golden brown. Allow to cool for at least 20 minutes. Serve either warm or at room temperature. Sprinkle with a finishing touch of Cyprus Flake Salt, to taste.