These cute individual apple galettes can easily change from season to season by just switching up the filling. But everyone loves a classic like apple! The pastry is buttery and flaky and the simple apple filling is wiped up in no time. Add homemade caramel sauce to evaluate these apple galettes one step further!
Fall is my favourite season for baking! Flavours just seem to have an extra warmth and depth to them, and baking becomes richer and saltier. More spices start to make themselves present in dishes as we transition into the cooler months.
Markets carry bins and bins full of all types of apples! Everyone loves apples so it’s an easy choice for a fall dessert, especially these individual apple galettes! To add richness to the buttery pastry and tart apples I drizzled each galette in warm caramel sauce, hot out of the oven! The apples are lightly sugared and tossed in cinnamon and nutmeg.
If you’ve never heard of galettes before they are like pies but are more forgiving and less stressful to make. Making galettes are fun and easy, there are no rules as how they are supposed to look and it’s okay if the pastry breaks. The more rustic, the better the galette looks, unlike a pie!
Picking the right Apple
When choosing apples for baking pies 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. Here’s a list of apples that work best for baking pies.
- Golden Delicious
- Granny Smith
- Pink Lady (or Cripps Pink)
- Northern Spy
What’s great about making individual galettes is you can make them ahead of time and freeze as many as you like for later. Keep them in the freezer for up to two months, just reheat the galettes in the oven at 350°F for approx. 10 minutes.
Individual Apple Galettes
These cute individual apple galettes can easily change from season to season by just switching up the filling. But everyone loves a classic and the caramel sauce pairs so perfectly with baked apples.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 1 hour 15 mins
- Yield: 6 – 8 1x
- Category: Dessert
- Cuisine: Canadian
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1/2 cup (113 g) vegetable shortening (crisco), cold and cubed
- 1/3 cup (75 mL) ice cold water
- 4–5 Spartan apples, peeled, cored and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 Tablespoons milk for brushing the galettes
- coarse sugar or demerara sugar for sprinkling the galettes (optional)
- Caramel Sauce Recipe
- Arrange 2 baking sheets with parchment paper.
- For the pastry – in a large bowl, whisk together flour and salt.
- Using a pastry blender or two knives, cut cold butter until coarse crumbs form. Add shortening and continue to cut until the mixture resembles coarse crumbs throughout.
- Slowly stir in water just until mixture begins to come together, adding up to 2 tablespoons more water if needed. Do not add too much water! Fold pastry a few times to bring together.
- Divide pastry into 6 equal sized discs; wrap and refrigerate for 20 minutes.
- Preheat oven to 375˚F.
- Meanwhile, in a separate bowl, toss together peeled sliced apples, sugar, cinnamon and nutmeg (TIP: sprinkle with lemon juice if apples are turning brown).
- On lightly floured work surface, roll out each disc into approx. 6-8-inch circles.
- Arrange apples 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 coarse sugar.
- Bake in bottom third of the oven, until pastry is golden and apples are tender, approx. 25 to 30 minutes.
- Let the galettes cool slightly on the pan for 5 – 10 minutes.
- Drizzle with caramel sauce and serve.
You can make these galettes ahead of time and freeze them up to two months, just reheat the galettes in the oven at 350°F for approx. 10 minutes.
Keywords: Galettes, Apple, Fall, Pastry, Pie
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