These Apple Galette Mini Tarts are elegantly simple and delightfully rustic. A single-serve dessert perfect for entertaining, this mini dessert includes tender-baked apple with cinnamon, topped on gorgeous, light, and buttery tart shells. Sure to impress the pickiest dessert lovers!
Hands up! Where are my dessert lovers?
I couldn’t live without desserts, I don’t think! Every time I go out for dinner and I am so full after eating, I still have to find space for dessert. I think they call it a second dessert stomach or something!? While I do love my desserts, I’m also not a huge fan of sweet desserts. That’s why apple pie and an apple galette are my favorite fall and winter desserts. I love using seasonal produce when I cook and love that fall and winter are prime time to find gorgeous apples!
If you’ve never had an apple galette, it’s just a rustic apple pie, where the dough is folded over the filling, leaving a small window at the top. I love galettes because they don’t have to be perfect! I struggle with finding the perfect decoration for an apple pie, but with a galette, I am able to make it look simple and rustic while maintaining all the flavor of a classic apple pie. I’m not necessarily about fancy when it comes to presentation, but I am all about flavor which is what you’ll get with these Apple Galette Mini Tarts.
A Single-Serve Dessert perfect for entertaining!
I also love mini desserts! I’m very greedy when it comes to food, and I don’t always like sharing. This mini apple galette recipe is great when you’re hosting a dinner party or need to feed a crowd because they are portioned out perfectly for one serving. One serving of the dough is enough to make six individual mini galettes and you’re guests will love having their own mini dessert for themselves!
This mini apple galette recipe is easy to make, with a simple dough to start the base. The simple apple filling is comprised of fresh green apples, cinnamon, and sugar. The cinnamon adds a cozy taste to the whole dish, and the sugar brings an element of sweetness. As the dough isn’t a sweet dough, it’s essential to balance out the tartness of the apples with the savory of tart base, which is why I also love adding turbinado sugar prior to cooking the galettes.
How to make these rustic mini tarts:
I feel the dough is an important part of the apple galettes because it adds in that element of homemade that I think elevates this dish. The dough is very simple, and probably a little different to a shortcrust dough you’re used to making. This dough uses two eggs rather than water. The result is still a perfectly tender, buttery, and flaky pastry that’s easy to roll out and use.
You combine the cornstarch and plain flour together in a food processor and mix together for 30 seconds. Then add in the butter until the dough is a breadcrumb-like consistency. Following that, the eggs are added which brings your dough together. Once the dough is formed into a ball in your food processor, you simply turn out the dough onto a floured surface and knead for two minutes. Then wrap it in plastic wrap and refrigerating it for 30 minutes.
The Apple Filling:
The apple filling is a simple mix of sliced green apples, cinnamon, and sugar. I use Granny Smith apples, and make sure they’re peeled before finely slicing them. Granny Smith apples are great to use in baking because they hold their shape when they’ve been cooked. The cinnamon adds a little extra flavoring, and the sugar balances out the tart and savory in the pie. I used three medium-sized apples to fill six individual galettes.
Assembling a Mini Apple Galette:
Putting it all together is the fun part! As I mentioned earlier, this is a rustic recipe, so it’s not vital that everything looks perfectly positioned. To assemble, you divide your dough into six equal portions and roll out each portion to around 6″ wide in diameter, and 1/4″ thick. Then you add around 1/4-1/3 of a cup of apple to the center of the dough round leaving an inch or so around the edges to fold the pastry over.
Gently take the dough and fold it into the middle, pinching the edges so that they stick. The apple should be covered, but there still should be a small window of apple.
Finally, I brush the dough with some egg wash (one beaten egg), and add a sprinkle of turbinado sugar for extra crunch! Bake in a 400ºF oven for 20-25 minutes until the pastry is golden brown on top.
Everything’s better with ice cream!
These apple galette mini tarts are best served hot with ice cream or cream and with a dusting of icing sugar. You can pre-make the dough and apple filling ahead of time, but make sure to take the dough out of the fridge 15 minutes before you’re ready to assemble so that it’s not too hard to roll out. They make the perfect little dessert, one that everyone will love and one that is both simplistic, but elegant enough to impress dessert lovers!
- 1 1/2 cup plain flour
- 1 tbsp cornstarch
- 4.5 oz cold, unsalted butter, diced
- 2 eggs
- 3 Granny Smith Apples
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- turbinado sugar
- 1 egg, beaten
- To make the pastry, combine the flour and cornstarch into a food processor and blend for 30 seconds. Add the cold, chopped butter and process until it resembles breadcrumbs.
- Add the eggs one at a time, and process until the mixture starts to form a dough.
- Sprinkle a wooden board with 2 tbsp of flour, and turn out the dough.
- Knead to combine for two minutes, until the dough is smooth, before wrapping it in plastic wrap and placing it in the refrigerator for 20 minutes to chill.
- Meanwhile, peel, de-core, and finely slice the Granny Smith Apples.
- Place in a bowl with the cinnamon and 3 tbsp of sugar.
- Preheat the oven to 400ºF.
- When the dough has chilled, remove it from the fridge and divide it into 6 equal pieces.
- Flour the wooden board again (if needed), and roll out each piece of dough into a rough circle shape that measures around 6 inches.
- Pile 1/4-1/3 of a cup of apple into the center of the dough.
- Gently fold the dough toward the center of the apple, creating a small window (as shown in the pictures).
- Brush with a little of the beaten egg, then sprinkle a little bit of turbanido sugar over the pastry.
- Bake for 20-25 minutes until the the galette is browned and the apple has baked.
- Set aside to cool for 5 minutes, before serving with ice cream or cream on a plate.
Home Chef Tip: You can use store-bought shortcrust pastry if you don't have the time to make your own pastry from scratch.
We hope you enjoy these Apple Galette Mini Tarts from SoFabFood Home Chef, Georgina from The Home Cook’s Kitchen, as much as we do. If you love this simple and delicious recipe, you can find more like it by visiting our Dessert Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!