President's Choice products! Which I found amusing as I was making these birthday treats with my friend who works at said grocery store. Yes Laura, if you're reading this. I've learnt my lesson, I should always go to Loblaws.
I ended up getting Pillsbury's refrigerated pie crusts. I know, I wasn't making the crust from scratch and I'm thankful for that choice. I don't think it would have turned out well on this extremely hot day.
The store-brought pie crusts were extremely easy to use. We defrosted them for 15 minutes and rolled them out. The pie crusts come in two sheets, for the first one, we made tarts. Using a circle cookie-cutter, we placed the dough into six mini tart pans (they look like this). You can combine all the scraps and roll them out again. For the second sheet, we used it to make the galette. Place the dough on a sheet of parchment paper.
Apple Galette and Tart Filling
Recipe from Essential Pepin
(Jacques Pépin had his own dough recipe that was omitted here.)
4 Red Delicious apples
2 tablespoons of honey
2 tablespoons of sugar
1/2 teaspoon of ground cinnamon
1 tablespoon of unsalted butter
- Preheat your oven to 200°C (400°F).
- Peel, halve, and core the apples. Carefully slice the apples to 1/4-inch-thick.
- Arranged the sliced apples on the dough. For the galette, keeping them within 1-inch of the edges and slightly overlapping. For the tarts, arrange them with the peeled side out.
- Drizzle the honey over the sliced apples.
- Mix the sugar and cinnamon together and sprinkle on top of the honeyed apples.
- Cut the butter into tiny cubes and dot them over the apples.
- For the galette, gently fold the edges inwards. You'll noticed that I did this before step four - oops!
- Bake for an hour or until the crust is brown and crisp. The apples should be tender.
- Serve the galette and tarts at room temperature. Preferably with ice cream.