Mini Apple Galettes with Pumpkin Caramel Sauce

There isn’t much out there that is better than a delicious apple pie. It’s warming, comforting and just reminds me of happy cosy moments. It’s a childhood classic that’s just been around for many years and I love making them because they remind me of just that. Happy times.

What I love the most about using apples in sweet recipes is how versatile they are to use and with pie recipes you can be just as versatile. For me, I love making galettes with them and getting a little bit creative which is why I just love this recipe. It yields four lovely mini galettes and enough pastry left over to make some fun cut outs.

Ingredients for the pastry

• 225g plain flour

• 125g butter (diced)

• 1 tsp Cinnamon

• pinch of salt

• 2 tbsp cold water

Method

1. sift in your flour into a bowl and then add in your diced butter around the bowl and rub in using your fingertips until it resembles a sandy texture.

2. Add in your salt and your cinnamon and then add in your water. You may need another tbsp of water if the pastry dough struggles to come together. No more than three though as your dough will become too wet.

3. Knead your dough until you have a ball that has started to come together and wrap in cling film and pop in the fridge for 20 minutes/

4. Leave your dough to come back to room temperature before working with it, roll out until your dough is around 0.75cm in thickness and then use a mini tart case to cut out your dough. If you don’t have a mini tart case you can use the base of anything circular that is around 6-7 inches in width.

5. Leave to the side whilst you prep your filling.

Ingredients for filling

• 2 bramley apples peeled, cored and chopped

• 2 tbsp flora vegan butter

• 1 tbsp muscavado sugar

• 1 tsp cinnamon

• pinch of cloves

• 1 tbsp lemon juice

• 2 tbsp apple cider vinnegar

Method

1. In a large deep pan, pop in your apples and your other ingredients and mix until fully combined. Bring to a heat and stir every minute of so until your butter has melted in with the other wet ingredients.

2. Cook for 5 minutes until your apples just start to get a little tender and you have the basis for a caramel.

3. Place your apples into the middle of your pastry case (around 2-3tbsp) and then drizzle some of the liquid over the top, and fold the edges around the apple.

4. Use some oat milk or an egg yolk if you’re not vegan to gloss the edges.

5. If you are putting your caramel on top, wait for this to cook before using a tbsp or two and then baking in the oven for 25 minutes. If you want without the pumpkin spice caramel sauce, then pop straight into the oven as is.

Ingredients for Pumpkin Caramel Sauce

• 120g granulated sugar

• 5 tbso flora vegan butter (room temperature)

• 60ml vegan alpro cream

• 1 tsp pumpkin spice

• 1 tbsp dark maple syrup

• pinch of cracked sea salt

Method

1. Place your sugar into a deep saucepan (as your caramel can rise). Stir on a medium heat constantly until your sugar has melted and starts to become amber in colour

2. Add in your butter and stir for a few moments and then add in your cream. At this point, lower your heat until everything has melted and then come off of the heat.

3. Add in your pumpkin spice, maple syrup and sea salt at this stage and mix until super smooth and glossy.

4. Pour into a kilner jar and leave to cool before putting in the fridge. This will keep for up to 4 weeks in the fridge.

5. If adding on to your galettes, pour a tbsp or two over the top before baking in the oven for 25 minutes.