Description
Caramel Apple Mini Galettes are a delightful, cozy fall dessert featuring a flaky homemade pastry filled with tender, caramelized apples and drizzled with luscious homemade caramel sauce. These rustic mini tarts offer a perfect balance of sweetness and spice, making them an irresistible treat for autumn gatherings or a comforting snack.
Ingredients
Scale
Pastry Dough
- 2 cups All-Purpose Flour (Use whole wheat flour for nuttier flavor.)
- 1/2 teaspoon Salt (Sea salt offers a more complex taste.)
- 2 tablespoons Granulated Sugar (Substitute with coconut sugar for deeper flavor.)
- 1 cup Unsalted Butter (cold, cubed) (Vegan butter is a great dairy-free option.)
- 6-8 tablespoons Ice Water (Use more if needed to achieve desired consistency.)
Apple Filling
- 4 medium Medium Apples (Granny Smith and Honeycrisp) (Feel free to use any tart variety of apples.)
- 1/4 cup Brown Sugar (Maple syrup can serve as a vegan alternative.)
- 1 teaspoon Cinnamon (Consider pumpkin spice for a seasonal twist.)
- 1 tablespoon Lemon Juice (Apple cider vinegar works in a pinch.)
- 2 tablespoons Unsalted Butter (for cooking apples) (Coconut oil is a wonderful dairy-free option.)
Caramel Sauce
- 1 cup Granulated Sugar (Always use fresh sugar for the best results.)
- 1/4 cup Unsalted Butter (A dairy-free butter substitute can be used if needed.)
- 1/2 cup Heavy Cream (Coconut cream is a great dairy-free alternative.)
- 1 pinch Salt (Sea salt heightens the taste experience.)
Instructions
- Make the Pastry Dough: In a large bowl, combine the all-purpose flour, salt, and granulated sugar. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Wrap in plastic wrap and chill in the refrigerator for 30 minutes to firm up the dough.
- Prepare the Apple Filling: Slice the apples thinly. In a skillet over medium heat, melt the unsalted butter. Add the sliced apples, brown sugar, cinnamon, and lemon juice. Sauté the mixture for 5-7 minutes or until the apples become tender and caramelized. Remove from heat and let the filling cool slightly.
- Make the Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a deep golden brown. Carefully add the unsalted butter, stirring until melted. Slowly pour in the heavy cream while stirring; add a pinch of salt and continue stirring until the sauce is smooth and creamy. Allow the caramel to cool slightly before using to prevent melting the pastry.
- Assemble the Galettes: Roll out the chilled pastry dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter or a glass, cut circles approximately 4-5 inches in diameter. Place a spoonful of the apple filling in the center of each dough circle. Drizzle with some caramel sauce. Fold the edges of the dough up and over the filling, pinching at intervals to form a rustic, free-form tart.
- Bake the Galettes: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the assembled galettes on it, leaving space between each. Bake for 25-30 minutes or until the crusts are golden brown and crisp. Remove from oven and let cool slightly before serving to allow the filling and caramel to set.
Notes
- For a dairy-free version, substitute unsalted butter with vegan butter or coconut oil, and use coconut cream instead of heavy cream for the caramel sauce.
- Adjust apple varieties based on preference, but tart apples like Granny Smith add a nice balance to the sweetness.
- Ensure the dough is well chilled before baking to maintain flakiness.
- If the caramel thickens too much after cooling, gently rewarm it before drizzling.
- These galettes can be served warm with a scoop of vanilla ice cream or whipped cream for an extra special treat.
