Mini Apple and Blueberry Galettes

by grainnep

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Apple tarts are a reminder of Sunday’s growing up – after dinner served with whipped cream and ice cream. Still my dad’s favourite dessert. I prefer these galettes – even easier to make as no crimping required. I especially like doing the mini ones – more elegant and you just need 1 or 2 per person. If you aren’t a fan of making pastry, there are plenty of good quality ready made ones available including Gluten Free if you need it.

Apple and Blueberry Galettes
This will make about 12 small galettes
Oven at 180C

For shortcrust Pastry
225gr plain flour GF if you prefer
100gr butter diced (cold from the fridge)
Pinch of salt
1 egg yolk
few tbsp cold water (according to what you need)

Apple Filling
6 eating apples
1 tbsp cornflour
30ml of lemon juice – about 1/2 lemon
200gr blueberries
1 tbsp coconut palm sugar or brown sugar
1 tsp cinnamon

Place flour, butter and salt in the food processor and pulse a few times
until it resembles breadcrumbs.
Add the egg yolk and 2 tbsp cold water and pulse again and see does it come together into a ball.
If not add 1 more tbsp of water and pulse again, one more tbsp if needed.
Tip out and gently bring together, flatten and roll in cling and put into
the fridge, preferable for an hour but at least 30 minutes

Meanwhile, peel core and finely chop the apples, toss with the cornflour and lemon juice.

Lightly flour your counter top and roll out the pastry
Using a side plate or 5″ cutter cut out circles, place onto a flat tray
lined with parchment. If using all the pastry you will need 2 flat baking trays

Place 1 heaped tbsp of apple into the centre of the circle. Damped the edge with water and then gather the edge up . Start on one side, pull edge up onto the apple, move to the next side and gather it up, tuck it into a pleat as you go. Done worry it doesn’t have to look perfect, just gently press it together.
Stick a few blueberries into the apple, wet the edges of the outside of the pastry and sprinkle over some brown sugar and cinnamon if you like it.
Bake for 15 minutes approx until golden brown.
These are delicious warm as they are or you can go all out with cream and ice cream.