A galette is a thin, freeform pie. Although here we have forced them into the shape of hearts, so they are no longer free. These are the type you’d see at a high end bakery in Paris, looking almost too pretty to eat. A thin layer of sweet, tangy apricot preserves is spread onto each crust before baking. A little sugar and cinnamon are sprinkled on top of the apple, making a lovely, simple fruit desert with a crisp, melt-in-your mouth crust for you and those you love. Or just you, six times.
2 cups all-purpose flour, or 1/2 cup whole wheat pastry flour and 1/2 cup whole wheat flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup nonhydrogenated vegan shortening
1 teaspoon apple cider vinegar
1/2 -3/4 cup very cold water
2 Granny Smith apples, peeled, cored and sliced very thinly (1/8 inch or less)
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
6 teaspoons apricot preserves
Canola oil spray
Prepare the dough:
IN A large mixing bowl, combine the flour, granulated sugar, and salt. Add the shortening in three batches by the teaspoon, but you don’t need to be precise about this; you just want to add it in small chunks. Cut the shortening into the flour with each addition, until the dough is crumbly and pebbly.
In a measuring cup, combine the vinegar with 1/2 cup of cold water. Add the diluted vinegar to the flour mixture in three batches, gently mixing it into the dough with a fork, until the dough holds together when pinched. If need be, add up to 1/4 cup more water.
Gather the dough into a ball and knead gently a few times until it holds together. Form again into a ball and flatten just a bit into a disk. Refrigerate for about 30 minutes. If you refrigerate it longer, that is fine; but in that case you may need to leave it out for 15 minutes or so until you can easily roll it.