Bready or Not: Apple Galettes for Two

This recipe for Apple Galettes for Two is perfect for a special occasion breakfast or brunch, especially if the dough is prepared a day or two ahead of time!

Apple is used two ways to fill these tarts: it is thinly sliced, and also minced or grated. Apple infuses every bite in the best kind of way.

The directions are long but the actual procedure isn’t complex. The result, however, is rustic and beautiful, and tastes as good as it looks!

Modified from Tiny Apple Tarts for Two at King Arthur Flour.

PrintBready or Not: Apple Galettes for TwoThis recipe for Apples Galettes for Two is perfect for a special occasion breakfast or brunch, especially if the dough is prepared a day or two ahead of time!Course Breakfast, DessertKeyword apple, maple, pieAuthor Beth CatoEquipmentfood scaleplastic wrapparchment paperpastry brushIngredientsDough2/3 cup all-purpose flour1/8 teaspoon table salt4 Tablespoons unsalted butter cold1 to 2 Tablespoons ice waterFilling1 medium firm baking apple or two small apples such as Cosmic Crisp, Pink Lady, or Honeycrisp (200g to 220g)1 teaspoon lemon juice divided2 Tablespoons white sugar divided1 Tablespoon all-purpose flour3/4 teaspoon pumpkin spicepinch table saltTopping1 large egg1 Tablespoon half & half or milk or water1 Tablespoon maple sugar or turbinado sugarjarred caramel optionalInstructionsMake the doughStir together the flour and salt. Use a knife to dice up butter. Use a fork and fingers to break the butter down to small pieces, coated in flour.Add 1 Tablespoon of the water and stir in. Add tiny increments, mixing between each addition, just until the dough can form clumps when pressed. Form into a cohesive ball.Place down two long pieces of plastic wrap. Use the food scale to divide dough in half. Compress each lump into a small disk. Encase each in plastic wrap and chill until firm, for at least 30 minutes or as long as a day or two.Make fillingBegin by preparing the apple or apples. Peel, core, and halve. Cut one half into thin slices. Transfer these slices to a bowl and toss with 1/2 teaspoon lemon juice and 1 tablespoon sugar.Reduce the other half of the apple(s) to small pieces by either finely dicing or grating on the large holes of a box grater. Place pieces in bowl. Toss with other 1/2 teaspoon lemon juice and 1 Tablespoon sugar. Stir in the flour, pumpkin spice, and salt.On a lightly-floured piece of parchment, roll each chilled dough disk into a rounds about 6-inches in diameter. Divide the diced/grated apple mixture between the rounds; this will be about 1/4 cup in each. Spread out apple bits to form even layers in the center, leaving a 1-inch ring of bare dough around the edge.Arrange apple slices on top of the grated apple, overlapping in circles.Cut 1-inch slits in dough edge, each about 2-inches apart. Fold flaps in toward center, overlapping them. Press lightly to seal.Use the parchment to move galettes onto a baking sheet. Chill uncovered for 30 minutes to an hour.Start preheating oven at 425.Add toppingCrack egg into small bowl. Lightly beat in half & half, milk, or water. Use a pastry brush to coat the folded-over dough crust on each galette. Sprinkle the maple or turbinado sugar over the crust.Bake the apple tarts for about 20 to 25 minutes. If desired, drizzle caramel over the apple center of each galette. Place back in oven to bake another 5 minutes. Apple slices in center will be fork-tender when the tarts are done.Remove from oven. Let cool for 10 minutes, then serve.OM NOM NOM!