I was just given The Four & Twenty Blackbirds Pie Book this morning and all I could think about today was pie. It's full of wonderful things like Salty Honey Pie, Chess Pie, Bluebarb Slab Pie, and Nectarine Blueberry Pie. Coincidentally I made apple galettes, which are essentially freeform pies, a few days ago. They're simple to make but look beautiful and, most importantly, they taste great. But I can't help but dream about the non-apple produce that's coming our way in the spring and summer. Until then I'm eternally grateful that the Four & Twenty Blackbirds book is organized by season, and that they have created something called Maple Lime Custard Pie, which I will be baking ASAP.
Mini Apple Galettes
For the crust:
- 1 1/2 cups flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cubed and chilled
- 2-4 tablespoons ice water
For the filling:
- 2 medium apples, cored and cut into very thin slices
- 1/4 cup brown sugar, divided
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup preserves or jam (apricot, raspberry, or strawberry)
In a mixing bowl, combine flour, sugar, and salt. Add butter and using a pastry cutter or your fingers, cut/rub the butter into the flour mixture until only pea-sized lumps remain. Add water, one tablespoon at a time, until dough just comes together.
Separate dough into 6 even pieces and form each into a flat disk. Individually wrap all 6 disks in plastic and refrigerate for at least 30 minutes.
Preheat oven to 400F. Unwrap dough disks and place on a lightly floured surface. Roll each disk out, using a rolling pin, to about a 6-inch diameter.
Evenly distribute butter among the 6 mini galettes and sprinkle all six with half the brown sugar. Arrange apple slices in an overlapping circle on each tart, leaving about 1 inch at the edge.
For each tart, gently fold the edge of the dough up over the apples to hold them in and form a crust. Brush the crust with cream and sprinkle the apples and crust of all 6 tarts with the remaining brown sugar.
Bake until crust is golden brown and apples are tender, about 20 minutes.