Description
These Mini Apple Galettes feature a rustic buttery crust filled with almond frangipane and layered with tart apple slices. Each 5-inch galette is flaky, nutty, and perfectly balanced between sweet and tart, making them an elegant yet cozy dessert.
Ingredients
- Pie Crust:
- 1 1/2 sticks (170 g / 6 oz) unsalted butter, cold
- 2 cups + 3 tbsp (284 g / 10 oz) pastry flour or bleached all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 pack (128 g / 4.5 oz) cream cheese
- 3 tbsp heavy cream, cold
- 1 tbsp apple cider vinegar
- Frangipane Filling:
- 1 cup (100 g / 3.5 oz) almond meal or almond flour
- 1/2 cup (100 g / 3.5 oz) sugar
- 1 large egg
- 1 stick (113 g / 4 oz) unsalted butter, melted
- 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 (for egg wash)
- 1/2 cup sliced toasted almonds
Instructions
- Cut butter into cubes, wrap in plastic, and freeze for at least 30 minutes. Freeze flour, baking powder, and salt in a bag for 30 minutes.
- In a food processor, pulse flour mixture. Add cream cheese and pulse until rough meal texture forms. Add frozen butter and pulse until pea-sized. Mix in heavy cream and vinegar until dough looks like wet sand.
- Transfer dough to a bowl, pinch together, divide into 2 portions, wrap, and refrigerate at least 1 hour (preferably overnight).
- Slice apples into 1/4-inch rounds, toss with lemon juice and sugar.
- Roll out one dough portion into a 12×10-inch rectangle. Cut 5-inch circles and place on a parchment-lined baking sheet.
- Spread 1 tbsp frangipane in the center of each dough circle, leaving a 1-inch border. Layer apple slices on top and fold dough edges inward.
- Repeat with remaining dough. Brush with egg wash, sprinkle with almonds, and refrigerate assembled galettes for 45 minutes.
- Preheat oven to 425°F (220°C). Bake galettes on the lowest rack for 15 minutes. Reduce heat to 375°F (190°C) and bake another 10–15 minutes, until crust is golden brown.
- Cool 5–10 minutes before serving.
Notes
- Swap Granny Smith apples for Honeycrisp for more sweetness.
- Add cinnamon, nutmeg, or cardamom to apples for warmth.
- Use pears instead of apples for variation.
- Top with caramel sauce or vanilla ice cream for indulgence.
- Can be frozen before baking; add 5–7 minutes to bake time.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini galette
- Calories: 410
- Sugar: 22g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
