Almost like hand pies, these yummy, jammy little tarts are the best thing to happen to tea time in a while.
Yields 4 mini galettes or hand pies

1. Remove the dough disks from the refrigerator and let sit at room temperature for 30 to 40 minutes. Heat the oven to 400 degrees. Line a heavy-duty rimmed baking sheet with parchment.

2. In a small bowl, whisk together the egg yolk and heavy cream and set aside.

3. On a lightly floured surface, roll out each dough disk into a circle about 5 to 6 inches across. Transfer each to the baking sheet.

4. Dollop about 2 tablespoons of the compote in the center of each piece of dough and fold and pleat the sides up around the filling to form a small rustic tart. (Alternatively, you can fold the dough in half, crimp the edges together with a fork, and form a hand pie. Be sure to prick the top of the hand pie with a fork.)

5. Brush the dough all over with the cream-egg mixture and sprinkle with turbinado sugar.

6. Bake 20 to 22 minutes, until nicely golden all over and crisp and brown on the bottom. Let cool on the baking sheet and eat warm or at room temperature.