Juicy cinnamon apples encased in a buttery pastry with salted caramel – these Mini Apple Galettes are what dreams are made of. Everyone needs a good pastry recipe for galettes, tarts, pies etc and I think this is it. It’s flaky and buttery, you could eat it just by itself as a snack. It’s everything you want a shortcrust pastry to be and more. When this beautiful pastry is paired with soft cooked apples drizzled with cinnamon caramel, it’s heaven. Don’t trust me? Try it out for yourself and you’ll see what I’m talking about. I miniaturized the Bourbon Apple Galette recipe from Food52.
I’ve always used red apples when it comes to baking, but green apples are great as well. They lend a sour taste which balances well with the caramel creating the perfect Mini Apple Galettes. I might have also added some cinnamon to the salted caramel, because why not? Cinnamon and apples are a match made in heaven.
Find my salted caramel recipe here.
Apple Mini Tarts
30
minutes40
minutesIngredients
1/2 cup + 2 tbsp all purpose flour
4 tbsp unsalted butter – cold and cubed
Pinch of salt
2 tbsp ice cold water
1 -2 medium sized green/red apples
Juice of 1 lemon
1/2 cup Salted Caramel
1 1/2 tsp cinnamon powder
2 tbsp granulated sugar
Toasted almonds for garnish (optional)
Directions
- TO MAKE THE PASTRY
- In a large bowl combine the flour, cold butter and salt. Start kneading with your fingertips until the mix starts to come together.
- Add 1 tbsp of cold water to the mix and knead well. You should be able to make a ball that when held together in your hand doesn’t crumble and holds its shape. If this doesn’t happen add more cold water – 1 tbsp at a time.
- Form the dough together into a large ball and wrap in plastic to cool in the refrigerator.
- PREPARING THE APPLES
- Cut the apples in half, placing the skin side up, slice into 1/4 -1/2 inch thick slices.
- Place the sliced apples in a bowl and squeeze the juice from a lemon on them. This is to prevent the apples from browning. Set aside in the refrigerator.
- ASSEMBLY
- Preheat the oven to 200°C.
- Take out the chilled pastry dough and roll it out to 1/2-inch thick. Cut out rectangles roughly measuring 4-inches in length and 2.75-3 inches in width. I used a rectangular lid to press the dough into shape. You could make them in any shape you like. You should be able to get 6 rectangles.
- Using a fork, pierce the top of the pastry with holes. This is done for the air to escape while baking.
- Warm the salted caramel in a microwave and add in the cinnamon powder.
- Spoon a 1 1/2 tbsp worth of cinnamon caramel onto the pastry (refer image above).
- Next, layer the sliced apples at an angle. You should be able to layer 7-8 slices per pastry.
- Lastly before baking, dust with cinnamon powder, drizzle cinnamon caramel and sprinkle granulated sugar.
- Bake for 30-35 minutes – until the edges have started to caramelize. If the pastry is still slightly undercooked on the bottom, bake for an extra 5-7 minutes switching the oven setting to ‘bottom heat only’.
- Let them cool completely. Garnish with toasted almonds. Enjoy!
