Pour the flour, sugar and salt in the food processor. Pulse a few times to combine. Add in cubed butter and pulse again until butter pieces are the size of peas, ~7-8 times.
Slowly stream in the ice water, 3-4 Tbsp. should be enough for the dough to come together. 5 Tbsp. water max.
Remove the dough from the food processor and place on a clean, floured surface. Roll/form the dough into a ball and slightly flatten into a disk.
Cover in plastic wrap and place in the fridge for 30 minutes - 1 hour.
While the dough is chilling, prep the apple filling (or filling of choice!) Slice thin, ~1/4 inch thick and place in a large bowl. You can peel or not peel them, up to you.
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. Mend any cracks or tears by pressing them back together with your fingers or use a knife to make clean edges.
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. PRO TIP: Place a 9-inch pie pan in the center of the dough and gently press down so it creates an indentation. This helps you to know how far out to place the filling! (see video for guidance)
Preheat the oven to 375° F. Arrange your apples onto the dough. 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 or egg wash all over the dough. Sprinkle crust with coarse sugar, if desired.
Bake for ~35-45 minutes or until the crust becomes golden brown. Transfer the galette with the parchment paper on to a wire cooling rack and cool.
Once cooled, dilute your apricot jam with 1-2 teaspoons of water and brush the apples with the apricot jam. YUM. Cut into wedges and serve with vanilla bean ice cream.