falky, buttery and tender mini apple galette.
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.
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.