French Apple Galettes (super easy apple tarts, really)
If you're apples are a very juicy variety, you might want to sprinkle a ½ teaspoon of flour over them before folding over the pastry to thicken the juices as they bake.
- Single Perfect Pie Crust (1/2 of this recipe)
- 1 Mutsu apple, cut into wedges
- 1 tablespoon granulated natural cane sugar
- 1 egg, lightly beaten
- Preheat the oven to 425º (220ºC). Line a sheet pan with parchment paper.
- Divide the pie dough into three equal pieces. On a lightly floured surface, roll out each into a very thin circle (1/8 to 1/16 inch).
- Place three pieces of apple in the center of one circle to form a triangle. You may need to cut one of the apples in half to fit properly. Sprinkle 1 teaspoon of sugar over the apples. Roll the pastry up, and over the apples, leaving the center uncovered. Repeat with the remaining apples and pastry.
- Brush with the beaten egg.
- Bake 15 minutes, then reduce oven to 350º (180ºC). Bake 25 minutes more, until deeply golden and bubbling.