Rustic little free-form pastries filled with cinnamon-spiced apples and a glossy apricot glaze.
11 steps, about 48 minutes start to finish.
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Roll out pie crust and cut into 4-6 inch circles (approximately 6-8 rounds total).
Place circles on prepared baking sheets.
In a bowl, toss apple slices with sugar, brown sugar, cinnamon, nutmeg, and lemon juice.
Arrange apple slices in overlapping layers in the center of each pastry circle, leaving a 1-inch border.
Fold the edges of the pastry up over the apples, pleating as you go to form a rustic border.
Dot the apple filling with small pieces of butter.
Brush the pastry edges with beaten egg.
Bake at 400°F for 20-25 minutes until crust is golden and apples are tender.
Warm apricot jam or honey and brush over the warm galettes for a glaze.
Serve warm or at room temperature.
“Leave that one-inch border so you can fold and pleat the pastry up over the fruit. Brush the warm jam glaze on straight out of the oven, while the crust can still soak it in for that bakery shine.”
