“Apples dipped in honey for Rosh Hashanah! This time of year I hear my kids singing this song around the house, unconsciously, and it always makes me smile. The apples, and especially the honey, represent a “sweet new year”. So, this time of year, I try and incorporate both apples and honey into almost everything I make.
This year, I am making a plethora of goodies, however these mini apple galettes are something I am really excited about. I love making galettes almost anytime of year. Who doesn’t like pie? And better yet, who doesn’t like an “unconstructed” pie? There is nothing easier than rolling out some dough, in a not so perfect way, and throwing on some of your favorite fruit, mixed with a little citrus zest, some sugar and voila…a quick, easy, and delicious dessert.
This is one perfect dough! I am adding this to the frozen food section in my freezer!
adapted from rustic fruit desserts
yield: 9 minis (5″round)
1 3/4 cups all-purpose flour
1 Tbls. sugar
3/4 tsp. fine sea salt
3/4 cup ( 6 oz.) cold, unsalted butter
3 Tbls. ice water ( plus a little extra)
1 tsp. fresh squeezed lemon juice
3/4 cup vanilla sugar
1 Tbls. corn starch
1/2 tsp. sea salt
zest of 1/2 a lemon
1 1/2 lbs. prepped fruit
• put the flour, sugar, and salt in a bowl, stir to combine, then put in the freezer for at least 10 minutes.
• cut the butter into 1/2″ pieces , then add it to the flour mixture and toss until each cube of butter is coated with the flour mixture. cut the butter into the flour using a pastry blender, just until the ingredients become coarse and crumbly.
• stir the water and the lemon juice and drizzle over the dough. the dough will hold together when squeezed together in your hand. add more water if needed.
• dump the pastry onto a floured surface and pat into a disk. wrap in plastic wrap and chill for 1 hour.
• roll out dough and cut into several 5″ circles. line rolled pastry on parchment lined baking sheets. set, covered in plastic wrap, in the refrigerator until ready to use.
• in a bowl, mix vanilla sugar, cornstarch, zest, and salt. sprinkle 1/4 tsp. over each piece of dough, leaving a 1″ border around the edge.
• toss the apples in the remaining sugar mixture. arrange a few slices of apple on each piece of dough. drizzle a little of the apple juices over the fruit.
• fold the outer edges of the dough over the outermost apples, pleating the dough as necessary.
• preheat the oven to 400*. put the galettes in the fridge for at least 20 minutes to chill and relax the dough.
• sprinkle galettes with turbinado sugar.
• bake in the lower third of the oven for 25-28 minutes. then turn the oven down to 350* and bake for an additional 15 minutes or until the crust is golden and the fruit is bubbling. cool for 30 minutes before serving. these will last 2 days, covered with a tea towel.