Apple Galette

By zircon50

Ingredients

• PASTRY:
• 1 3/4 cups all purpose flour
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water
• APPLE FILLING:
• 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
• 4 tablespoons sugar, divided
• 1 teaspoon finely grated lemon peel
• 1/4 cup apricot preserves
• Whole milk

Preparation

Step 1

PASTRY:
Finely cut cold butter into flour, add salt. Work with spoon or hand until well mixed. Add ice water until pastry can be formed into a ball. Refrigerate for a bit (15 minute). Press pastry into a disk on parchment or Silpat then roll out very thin (thin=flaky). Refrigerate again (cold pastry I find much easier to work) while you make filling of choice.

APPLE FILLING:
Spread flour/sugar/cinnamon mixture over pastry. Lay apple slices to overlap in circle pattern. Fold edge of pastry over. Sprinkle sugar and cinnamon over apple, chop butter over apple. Refrigerate 10 minutes.
Cook at 400F for 50-minutes to 1 hour.

Glaze/brush with 1 or 2 T (to taste) of warmed/heated apricot, peach preserve.