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Mini Apple Galette

falky, buttery and tender mini apple galette.
Course Dessert
Cuisine American
Keyword Apple Galette, galette, mini apple galette
Prep Time 45 minutes
Cook Time 30 minutes
6 hours
Servings 6 5" mini Galette
Author Dikla Levy Frances

Ingredients

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 TBS Flour

Apples

  • 4 Medium Granny Smith apples (400 g / 14 oz)
  • 1 TBS Freshly squeezed lemon
  • 1 TBS Sugar

Topping

  • 1 Egg,
  • 1/2 Cup Sliced toasted almonds

Instructions

To Make the Crust

  • Cut the butter into small 1/2" cubes, wrap it with a plastic bag and place it in the freezer for a minimum of 30 minutes.
  • Place the flour, baking powder, and salt in a zip-lock bag and freeze for about 30 minutes.
  • When ready, place the flour in the food processor and pulse it for a few seconds.
  • Cut the cream cheese into medium size pieces (about 4-5), add it to the flour and pulse for about 10-15 seconds. You should have a rough texture meal.
  • Remove the butter from the freezer and pulse until the butter is no bigger than peas.
  • Add the heavy cream and vinegar and pulse until the mixture looks like wet sand and it is in particles. It should not hold together. 
  • Spoon the mixture into a medium-large bowl and using your fingers, pinch the mixture to form a dough.
  • Divide the dough into 2 parts, wrap each part in a plastic bag, and place it in the refrigerator for min. 1-hour pr preferably overnight.

Assembling and Baking

  • Slice the apples into 1/4" round slices, sprinkle the sugar on top then squeeze the fresh lemon juice on it and set aside.
  • Remove 1 piece of dough from the refrigerator and roll it into 12"x10" rectangle.
  • Cut 2x5" circles, and place it on a cookie pan lined with parchment paper. Save the scraps.
  • Spread about 1 TBS frangipane at the center of each cut circle leaving 1" of bare dough from the edges.
  • Place apple slices on top of the frangipane.
  • Grab the edge of the dough and fold it towards the center, repeat with the remaing of the dough.
  • Repeat with the rest of the cut dough circles, brush with egg wash and sprinkle with almonds.
  • Place the pan in the refrigerator for about 45 minutes.
  • When ready to bake, preheat oven to 425F , bake for 15 minutes on the lowest oven rack.
  • Reduce heat to 375F and bake for additional 10-15 minutes or until the dough is golden brown.
  • Remove from oven and let cool for 5-10 minutes.