Spring, summer, fall or winter; galettes are always a good idea! These cute individual galettes can easily change from season to season by just switching up the filling.
Everyone loves apples so it’s an easy choice and you can always find lots of apples to choose from at the markets. I drizzled warm caramel sauce over the galettes but for more of a summer dessert you could add vanilla and caramel ice cream! Yum!
Galettes are like pies but are more forgiving and less stressful. Making galettes are fun and easy, there are no rules as how they are supposed to look and it’s okay if the pastry rips. The more rustic, the better the galette looks, not like a pie!
When choosing apples for baking make sure you don’t buy apples that will turn into applesauce! You want to stick to Cortland, Spartan, McIntosh, or Golden Delicious. I used Spartans in this particular recipe.
You can make these galettes ahead of time and freeze them up to a month, just let them defrost at room temperature and reheat in the oven at 300°F for approx. 10 minutes.
- 4 spartan apples, peeled, cored and thinly sliced
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp milk
- turbinado sugar for sprinkling the galettes (optional)
- 1-3/4 cups all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (125 mL) cold unsalted Stirling Churn 84 butter, cubed
- ⅓ cup (75 mL) Ice water
- CARAMEL SAUCE:
- One Recipe of Fool Proof Caramel Sauce
- Arrange 2 baking sheets with parchment paper
- For the pastry- In a large bowl, whisk together flour, sugar and salt
- Using a pastry blender or two knifes, cut cold butter until coarse crumbs form (see image below)
- Stir in water all at once just until mixture begins to come together, adding up to 2 tbsp more water if needed. Do not add too much water!
- Divide pastry into 6 discs; wrap and refrigerate for 20 min
- Meanwhile, in a separate bowl, toss together peeled, cored and sliced apples, sugar, cinnamon and nutmeg (TIP: sprinkle with lemon juice if apples are turing brown)
- On lightly floured surface, roll out each disc into approx. 7-inch circles
- Arrange apples in a flower like form in the centre of the circle leaving approx. an inch and a half of pastry
- Lift pastry edge up and over the apples leaving the centre uncovered
- Using a pastry brush, brush the edges with milk and sprinkle with turbinado sugar
- Bake in bottom third of 375°F (190°C) oven, until pastry is golden and apples are tender, 25 to 30 minutes
- Let the galettes cool slightly still on the pan but on a cooling rack.