The Tuesdays with Dorie project this week was little fruit-filled pastries that were as delicious as they were cute.
The recipe called for a double batch
of galette dough, a food processor pastry that was a dream to work
with. I used the recommended sizes of biscuit cutters for top and bottom
crusts but found that the dough circles were too small and needed to be
rolled out a little more after cutting.
For the filling, I used dried cranberries in
place of raisins and apricots, omitted the sugar but included the apple jelly, and added a squeeze of fresh lemon
juice to the Honey Crisp apples, finely diced to fit into the
dough-lined muffin tin.
My pastry lids didn't adhere very well and
juice bubbled out of every pielette so I was reluctant to invert the pan when
they were done; a small offset spatula worked perfectly in loosening,
then removing them from the tin. Everyone loved them.
The recipes for Apple Pielettes and Galette Dough are from Dorie Greenspan's book Baking Chez Moi. Visit here to see all of the other apple treats.