1Tbsp.heavy cream or 1 egg (for brushing on the crust)
1/3cupApricot Jam for brushing on apples
1pintVanilla Ice cream for serving
Whisk the flour, sugar and salt together in a medium sized bowl and then cut your butter into pieces and toss it into the dry ingredients. Pour this mixture onto a flat surface so you can start to roll the butter into the flour mixture.
Using your rolling pin, roll the butter into the dough until it starts to incorporate with the flour. Use your bench scraper to bring the dough together into a loose pile. Slowly pour the 4 Tbsp. ice cold water into the dough 1 tablespoon at a time. Use your finger tips to incorporate the water into the dough after each tablespoon of water added.
The water will help the dough come together. Be sure to get it equally distributed into the dough and use your hands and the bench scraper to form it into a rectangle. Then roll the dough out into a flat long rectangle.
Next, you will fold the dough into thirds. You are essentially folding the dough over itself a few times to pick up any dry bits from the bottom. Repeat a few times, turning and folding. The dough should be holding together at this point; if you squeeze some into your palm it should hold together.
Flatten the dough out into a circle and wrap in plastic wrap. Dough should be able 1 inch thick. Place in the fridge to chill for 30-60 minutes.
While the dough is chilling, prep your apples! Slice them pretty thin. I like the to leave the skin on because it makes for a prettier looking galette in my opinion, but you can peel them if you'd like. Mix all of the ingredients (from Apples to the nutmeg from the list above) into the apples and toss gently to coat. You can use a wooden spoon or your hands.
By this time your dough should be chilled. Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Don't worry about the cracks at the edges, it gives the galette a rustic look once baked. Use your rolling pin to roll the flattened dough onto the pin so you can transfer it onto a sheet of parchment paper on your baking sheet.
Preheat the oven to 375° F. Start to arrange your apples onto the dough. I like to alternate apples so it's aesthetically pleasing to the eye. Repeat with remaining apples. You'll want to leave a 2 or 3 inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
Before baking, use a pastry brush to brush 1 Tbsp. heavy cream all over the dough. This will give the galette a nice brown color while baking. Sprinkle with turbinado sugar for a nice crystallization. Bake at 375° F for about 35-45 minutes or until the crust becomes golden brown. Transfer the galette with the parchment paper on to a wire cooling rack. Let it cool completely; about 2 hours. Once cooled, dilute your apricot jam with a teaspoon of water and brush the apples with the apricot jam. YUM. cut into wedges and serve with vanilla bean ice cream.
Be sure to reference the step by step photos for help!