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Salted Caramel Apple Galette


50 mins


25-30 mins






This salted caramel apple galette pairs the buttery crispness of pastry with sweet and tart apples and the rich taste of caramel for an autumn treat.

made using

Light Brown Soft

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How to make a Salted Caramel Apple Galette

Step 1

Preheat your oven to 200°C (180°C fan-assisted) or 400°F.

Step 2

In a large bowl, whisk together the flour, Tate & Lyle Granulated Sugar, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

In a separate bowl, toss the sliced apples with lemon juice, Tate & Lyle Light Brown Soft Sugar, Tate & Lyle Golden Syrup, vanilla extract, and sea salt. Set aside and let the mixture sit for about 10 minutes.

Step 5

On a lightly floured surface, roll out the chilled dough into a rough circle, about 12 inches in diameter. Transfer the rolled-out dough onto a baking sheet lined with parchment paper.

Step 6

Arrange the marinated apple slices in the centre of the dough, leaving a border of about 2 inches. Fold the edges of the dough over the apples, pleating as necessary to create a rustic galette shape.

Step 7

Brush the edges of the dough with melted butter and sprinkle with Tate & Lyle Granulated Sugar for a slightly crunchy texture.

Step 8

Bake the galette in the preheated oven for 25-30 minutes or until the crust is golden brown and the apples are tender.

Step 9

Once baked, remove the galette from the oven and let it cool for a few minutes. Drizzle the top with Lyle's Golden Syrup and sprinkle with flaky sea salt for an extra touch of sweetness and saltiness.

Step 10

Slice the galette and serve warm. Delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients – 14 items




Plain flour

350 g
Granulated Sugar

Tate & Lyle Granulated Sugar

1 tbsp


1/2 tsp


Unsalted, cold, cut into small pieces

60 g



3-4 tbsp


Medium-sized, peeled, cored, and thinly-sliced


Lemon juice


1 tbsp
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

2 tbsp

Lyle’s Golden Syrup

2 tbsp

Vanilla extract

1 tsp

Sea salt flakes

1/4 tsp


Unsalted, melted (for brushing)

1 tbsp
Granulated Sugar

Tate & Lyle Granulated Sugar

To sprinkle


Flaked sea salt

To garnish

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