Why You’ll Love This Recipe
I like this recipe because it combines multiple textures—crispy crust, creamy almond filling, and tender apples—into a perfect individual portion. I also enjoy how forgiving galettes are compared to pies: I don’t have to worry about perfect edges, and they still look beautiful. Plus, since these are mini-sized, everyone gets their own galette, which makes serving easy and fun.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pie Crust
1 1/2 sticks unsalted butter, cold (170 g / 6 oz)
2 cups + 3 tbsp pastry flour or bleached AP flour (284 g /10 oz)
1/2 tsp salt
1/4 tsp baking powder
1/2 pack cream cheese (128 g / 4.5 oz)
3 tbsp heavy cream, cold
1 tbsp apple cider vinegar
Frangipane Filling
1 cup almond meal or almond flour (100 g / 3.5 oz)
1/2 cup sugar (100 g / 3.5 oz)
1 large egg
1 stick unsalted butter, melted (113 g / 4 oz)
2 tsp almond extract
1 tbsp flour
Apples
4 medium Granny Smith apples (400 g / 14 oz)
1 tbsp freshly squeezed lemon juice
1 tbsp sugar
Topping
1 egg
1/2 cup sliced toasted almonds
Directions
I start by cutting butter into small cubes, wrapping them in plastic, and freezing for at least 30 minutes. I also place the flour, baking powder, and salt in a bag and freeze them for 30 minutes.
Using a food processor, I pulse the flour mixture. I add cream cheese in chunks and pulse until I get a rough meal texture. I add the frozen butter and pulse until the pieces are pea-sized. I mix in the heavy cream and vinegar until the mixture looks like wet sand but doesn’t hold together.
I transfer the dough to a bowl, pinch it together with my fingers, divide it into 2 portions, wrap them, and refrigerate for at least 1 hour (overnight is better).
For the apples, I slice them into 1/4-inch rounds, sprinkle with sugar, and toss with lemon juice.
I roll one piece of chilled dough into a 12″x10″ rectangle and cut out 5-inch circles. I place them on a parchment-lined baking sheet and spread about 1 tbsp of frangipane in the center, leaving a 1-inch border. I layer apple slices on top and fold the dough edges inward.
I repeat with the remaining dough circles, brush with egg wash, and sprinkle with almonds. I refrigerate the assembled galettes for 45 minutes.
When ready to bake, I preheat the oven to 425°F and bake the galettes on the lowest rack for 15 minutes. I then reduce the heat to 375°F and bake another 10–15 minutes, until the crust is golden brown. I let them cool for 5–10 minutes before serving.
Servings and Timing
This recipe makes 6 mini galettes (about 5 inches each).
Prep Time: 45 minutes
Chill Time: 6 hours (including freezing and refrigeration)
Cook Time: 30 minutes
Total Time: About 7 hours 15 minutes
Variations
Sometimes I swap Granny Smith apples for Honeycrisp when I want more natural sweetness. I also like adding a pinch of cinnamon or nutmeg to the apple slices for warmth. For variety, I’ve used pears instead of apples, which pair beautifully with the frangipane. A drizzle of caramel sauce or a scoop of vanilla ice cream also makes these extra indulgent.
Storage/Reheating
I store leftover galettes in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for 8–10 minutes to crisp up the crust. They can also be frozen before baking—once assembled, I freeze them on a tray, then transfer to a bag or container. When ready to bake, I add 5–7 minutes to the baking time.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and refrigerate it until I’m ready to assemble.
Do I need a food processor for the dough?
No, I can also cut in the butter and cream cheese with a pastry cutter or my hands.
Can I make one large galette instead of minis?
Yes, I roll the dough into a large circle and bake it as one rustic tart.
What apples work best?
I prefer tart apples like Granny Smith, but any firm baking apple works.
Can I add spices to the apples?
Yes, I often add cinnamon, nutmeg, or cardamom for extra flavor.
Can I use store-bought pie dough?
Yes, store-bought dough works in a pinch, though homemade gives the best flaky texture.
Can I use another nut flour for the frangipane?
Yes, hazelnut or pistachio flour can be used for different flavors.
How do I keep the bottom from getting soggy?
I don’t overload the apples and always keep the filling layer thin to prevent excess moisture.
Can I freeze baked galettes?
Yes, I wrap them well and freeze for up to 2 months, reheating in the oven before serving.
Do I need to toast the almonds first?
Yes, toasting them brings out more flavor and adds extra crunch.
Conclusion
I love making these Mini Apple Galettes because they look impressive but are surprisingly simple. The flaky crust, almond-rich frangipane, and tart apples create a balance of flavors that feels both rustic and refined. They’re perfect for entertaining or for treating myself to a bakery-quality dessert at home.
