Heart Apple Galette for Two

Ingredients:

Dough:

1 1/4 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
8 tablespoons cold, unsalted butter, cut into 1/2″ cubes
3 tablespoons ice cold water
1 large egg, beaten for egg wash
Coarse sanding sugar for sprinkling

Filling:
3-4 small apples, peeled, cored and cut into 1/4″ slices
2 tablespoons butter, melted
3 tablespoons granulated sugar
Apricot jam for glazing

Directions:

For the dough:

In a food processor, add the flour, granulated sugar and salt. Pulse until combined. Add the butter and pulse until the butter pieces are the size of small peas. Drizzle in a tablespoon of water at a time, pulsing between each addition, until the dough just starts to clump together. To test, take a small portion in your hand and if the dough holds together, you’re done. If it’s still crumbly, add 1 tablespoon of water at a time until it holds.

Transfer the dough to your counter and bring together to form a round disc. Let chill in the fridge for at least 1 hour or overnight.

For assembly:

Preheat oven to 400 F. Place a rack in the middle of the oven. Line a half sheet pan with parchment.

Let the dough rest on the counter until pliable but still cold, about 10-15 minutes, before rolling it out. Roll out into a round, pudgy triangle, about 1’4″ thick. Have the two points at the top (like a heart). At the top center, cut a 2″ slit straight down. Transfer the dough to the prepared sheet pan.

In the middle of the dough, arrange your apple slices overlapping in a heart shape, leaving a 2″ border. Then fold the dough over the apples to form the crust. See how-to video here.

Brush the border with egg wash and sprinkle with sanding sugar.

Brush the apples with the melted butter. This will keep them from drying out in the oven. Then, sprinkle the granulated sugar over the apples.

Bake for 25-30 minutes, until the edges are golden. Let galette cool in the pan for 5 minutes. Brush with apricot jam. Then transfer the galette to a cooling rack. Enjoy warm or at room temperature. I like to pair with vanilla ice cream.

Serves 2.