Who is ready for mini apple galettes? I just recently learned how to appropriately pronounce this word. I recommend looking into it, I was very surprised!
The most important part of this recipe is reserving the yummy caramelized liquid you cooked your apples in. You can use it to top the galettes and also on top of the (much-needed) cinnamon ice cream.
The best part of galettes is that they are free-form. There is no need to try and make these look a certain way when you pinch and crimp the sides of the tarts. They look better when they aren't perfect!
I like leaving the peels on the apples, because I feel like the peels are good for you and provides awesome texture. If you would like to peel your apples, you sure can. I would budget a bit more time for that.