Rustic Mini Apple Galettes With Cinnamon Ice Cream

Butter Crust

In food processor, pulse flour, cornstarch, sugar, and salt.

Add diced butter and pulse until fine crumbs form.

Add water, 1 Tbsp at a time. You may need a bit more. The dough should begin to cling together.

Put dough on parchment paper and press and flatten the crumbs together. Fold dough over itself and repeat the flattening process. (This helps create 'layers' and yields flakier crust).

Divide into 8 equal-sized pieces and roll into balls and tightly wrap with cling wrap.

Refrigerate for at least one hour, up to two days.

Apple Filling and Galette Creation

Preheat oven to 400 F

Put dough out at room temperature for 10 minutes.

In deep skillet, combiner's the brown sugar, heavy cream, butter and keep on low heat until butter is melted, stirring constantly.

Add sliced apples and increase heat to medium-high until mixture begins to boil, and apples are tender, stirring constantly.

Remove from heat for about 5 minutes.

Stir in vanilla, salt, cinnamon, and nutmeg, and allow mixture to cool. You can even put in the fridge for about 30 minutes.

Line 2 large cookie sheets with parchment paper and set aside.

Roll out galette Gough on lightly floured surface. Roll each into approximately 6" circle. (I used an upside down bowl and sliced around the edges with a knife).

Dip some apples onto the center of each crust, ensuring that you use a slotted spoon to let the apples drain. Put about 1/3-1/2 C on each.

Fold over the edges to contain the apples, about 1 inch.

Place the assembled galettes in the fridge for at least 30 minutes to firm up. Very important!

Brush crusts with the excess apple cooking mixture and sprinkle generously with turbinado sugar.

Bake 400F for 25 minutes. Serve with cinnamon ice cream and extra sauce!

Cinnamon Ice Cream

Melt vanilla ice cream, slightly at room temp.

Stir in cinnamon and re-freeze until ready to serve.