Mini Apple Galettes

Ingredients

Sweet Shortcrust Pastry:

225g (1 ⅔ cups) AP flour, plus more for dusting
2 tablespoons powdered sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt
170g (6 ounces, ¾ cup, or 1 ½ sticks) cold butter, diced
Ice water
1 egg, beaten

Assembly:

1 pound apples (such as Grannysmith or Pink Lady), peeled if desired, sliced thinly
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
Zest of 1 orange
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 egg
1 tablespoon heavy cream
Demerara or turbinado sugar, for sprinkling

Cooking instructions

Preheat the oven to 375°F (190°C).
Place flour, powdered sugar, cinnamon, and salt in a large bowl and stir to combine. Add the butter and rub it in with your fingertips until the butter chunks are about the size of a pea. Add the egg to combine. Gradually add just enough ice water (start with 1-2 tablespoons, add more gradually if needed) and stir with a rubber spatula to bring together into a dough. The majority of the mixture should hold together, but some loose crumbs should remain. Knead lightly into two smooth balls, then wrap each in cling film and chill in the refrigerator for at least 30 minutes.
When ready, flour a work surface and roll out each pastry to an 8-inch wide by 16-inch long oval with a ⅛ to ¼-inch thickness. Place a 6 or 7-inch plate or bowl upside-down on the top half of one rolled out pastry and use a sharp paring knife to cut around it, discarding any dough scraps. Repeat this three more times to yield 4 dough rounds. Transfer the rounds to two baking sheets lined with parchment paper, then place the baking sheets in the refrigerator to allow the dough to chill for at least 10 minutes.
Make the filling: Place the sugar, spices, orange zest in a medium bowl and mix to combine. Add the apple slices and toss to coat evenly. Add lemon juice and vanilla extract and toss again to combine.
Make an egg wash by placing the egg and cream in a small bowl and whisk quickly together with a fork.
After the pastry has chilled, arrange a quarter of the apples in a neat pattern in the center of each pastry round, leaving about a 1 ½-inch border around the edge. Repeat this process with the remaining pastry round and apples.
Fold up the pastry borders around the apples, crimping every inch or so. Brush the sides of each pastry rim with egg wash, then sprinkle the edges with demerara sugar.
Bake for 30-35 minutes, until the pastry is golden brown and the apples are tender. Let rest for 10 minutes before serving.

RECIPE NOTES:

Rather than using your hands to make the dough, a food processor or pastry cutter could also be used for step 2.
Serve with freshly whipped cream, vanilla bean ice cream, or a drizzle of caramel sauce, if desired.

TIPS:

Dough rounds can be rolled out directly onto a floured sheet of parchment.
Sweet Shortcrust Pastry recipe can be used for many recipes that require a dough such as tarts, larger galettes, or double-crusted pies. Simply remove the cinnamon from the ingredients, and remove the powdered sugar if using for savory purposes.
Granulated sugar can be substituted for demerara sugar.