Traditional Apple Galette

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Unsalted butter, cold and cubed
• 2 tablespoons Granulated sugar
• 4 tablespoons Ice water
• 3 large Granny Smith apples, peeled and sliced
• 1 teaspoon Ground cinnamon
• 0.25 cup Brown sugar
• 1 tablespoon Lemon juice
• 1 large Egg wash (1 egg beaten with water)
• 2 tablespoons Apricot preserves(optional)

Instructions

1. 1

   In a food processor, pulse flour and granulated sugar, then add cold butter until the mixture resembles coarse crumbs.

2. 2

   Add ice water one tablespoon at a time, pulsing until the dough just begins to come together into a ball.

3. 3

   Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least 45 minutes.

4. 4

   Preheat your oven to 400°F (200°C) and toss the apple slices with brown sugar, cinnamon, and lemon juice in a large bowl.

5. 5

   Roll out the chilled dough on a piece of parchment paper into a 12-inch rough circle.

6. 6

   Arrange the apple slices in the center of the dough, leaving a 2-inch border, then fold the edges of the dough over the apples.

7. 7

   Brush the dough edges with egg wash and bake for 35-40 minutes until the crust is golden brown and apples are tender.

8. 8

   Optional: Warm the apricot preserves and brush over the hot apples for a professional French bakery shine.