✓ In a large bowl, combine the flour, salt, and sugar for the pastry dough.

✓ Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the flour until you have a coarse meal-like texture with pea-sized pieces of butter remaining.

✓ Gradually add 1/4 cup of ice water to the bowl and mix gently but thoroughly.

✓ Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to an hour.

✓ Peel, core, and slice the apples into thin wedges. In a small bowl, toss the apple slices with brown sugar, cinnamon, and lemon juice until evenly coated.

✓ Place the apples in a single layer on a baking sheet lined with parchment paper. Sprinkle the top lightly with unsalted butter.

✓ On a floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cutter or glass to cut out circles from the rolled-out dough.

✓ Place each circle over the apple filling, positioning it so that there’s some overlap on one side.

✓ Fold the edges of the dough up and over the apples, pinching them together tightly to seal the galette. Trim off any excess dough.

✓ Preheat your oven to 375°F (190°C). Place the mini galettes on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the crust is golden brown and the apples are tender when pierced with a fork.

✓ While the galettes bake, make the caramel sauce by combining sugar, butter, heavy cream, and salt in a small pot over low heat. Stir occasionally until the sugar dissolves completely, then increase the heat to medium and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes or until thickened.

✓ Once the galettes are done baking, remove from the oven and drizzle with the caramel sauce just before serving. Let them cool slightly on a wire rack, then garnish with a sprinkle of powdered sugar if desired.