I’m now obsessed with making galettes. They are the easiest dessert I’ve ever made! They can also be sweet or savory with any fillings that you have on hand. It’s been really rainy in the south and this dessert will definitely cheer you up on a rainy day.
Mini Apple Galettes with Bourbon Caramel Sauce
For the crust (Adapted from Williams Sonoma Pie Crust)
- 1 1/4 cups All Purpose flour
- 1/4 teaspoon salt
- 1 stick unsalted butter, cut into 1/2 inch cubes
- 1 tablespoon Morena sugar
- 3 tablespoons ice water
- egg white
- Turbinado sugar
For the apples:
- 2 ripe apples (I used honey crisp), cored and thinly sliced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- squeeze lemon juice
- 1/2 teaspoon corn starch
For the caramel sauce
- 2 tablespoons butter
- 1/2 cup brown sugar
- up to 1 tablespoon good Bourbon
- 1/4 cup milk (the milk makes this more saucey, but if you want thicker caramel, then substitute with half and half)
- pinch salt
- 1/4 teaspoon vanilla
- Add all purpose flour, salt, and sugar to a food processor. Pulse 2-3 times to combine. Add butter and pulse until the mixture resembles a coarse meal. Add ice water 1 tablespoon at a time, pulsing in between until mixture starts to come together. Be sure not to add too much water, as the dough will be sticky. Wrap in saran wrap and refrigerate for 1-2 hours.
- Combine apples, brown sugar, cinnamon, lemon juice, and corn starch. Toss to combine and set aside for 1-2 hours.
- Heat the butter, brown sugar, and milk (or half and half) together in a pan, stirring regularly. Heat for 5-10 minutes until thickened. Add Bourbon and cook for another 3-4 minutes. Take off stove and add salt and vanilla.
- Preheat oven to 400 degrees Fahrenheit. Remove crust dough from saran wrap and place on an even surface lightly coated with flour. Cut dough in half, and then cut each half into thirds, until you have 6 even sections of pie dough. Roll each on a lightly floured surface until 1/8 inch thick. You can put the dough back in the fridge after rolling it out to firm it up again for a few minutes.
- Divide apple mixture evenly between the 6 rounds of rolled pie dough. Take care to only use the fruit and leave as much juice behind, as this will seep through the bottom pie crust. Brush crust with egg white and sprinkle Turbinado sugar.
- Bake in oven for 30-35 minutes until golden brown.
- Serve with caramel sauce.