These Mini Apple And Cranberry Galettes are the perfect treat for Christmas. They’re delicious and can be served hot or cold. Treat someone this holiday.

Makes: 12

INGREDIENTS:

For the pastry:

• 300g plain flour
• pinch of salt
• 100g butter, cubed
• 8-9 tbsp cold water

For the filling:

4 apples (about 400g)
¾ cup Montagu dried cranberries
3 tbsp brown sugar
3 tsp lemon juice
1 tsp cinnamon
flour for dusting
1 large egg
1 tbsp milk
3 tbsp Montagu flaked almonds
2 tbsp smooth apricot jam
icing sugar for dusting
ice cream or cream to serve (optional)

METHOD:

1.) To make the pastry place the flour and salt in a food processor. Add the butter and blitz until everything is combined. (Alternatively rub the butter in by hand.) Add most of the water and blitz everything again. Keep adding water gradually until the dough comes together.

2.) Tip the mixture onto your work surface and knead the dough into a smooth ball. Shape into a disc, wrap in plastic wrap and refrigerate for an hour.

3.) Peel and core the apples. Cut each apple in half and then slice into thin half moons.

4.) Place the apple slices in a bowl with the dried cranberries, brown sugar, lemon juice and cinnamon. Toss together until the apple slices are well coated and set the bowl aside in the fridge.

5.) Preheat your oven to 200º C and line two baking trays with baking paper.

6.) Dust your work surface lightly with some flour. Roll the chilled pastry out to a thickness of 3mm. Cut out circles that are 10-12cm in diameter. Arrange the pastry circles on your trays.

7.) Drain the liquid from the apple mixture. Divide the apple filling between the pastry circles, piling it into the middle and leaving a small border around the edge.

8.) Fold the edges of the pastry in, pleating the pastry as you go – it does not have to be perfectly neat. Whisk the egg and milk together and brush this over the pastry edges. Sprinkle the flaked almonds over the galettes.

9.) Bake the galettes for 20 minutes or until golden and the pastry is cooked through. Heat the apricot jam for a few seconds in the microwave until runny and brush over the warm tarts. Leave to cool for a few minutes, then dust with icing sugar and serve as is, or with vanilla ice cream or cream