Apple Galette With Puff Pastry

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 puff pastry sheet, thawed
• 1 egg, for egg wash
• 1/2 teaspoon water for egg wash
• 4 granny smith apples, medium, peeled, cored, sliced thin
• 1/2 cup sugar
• sea salt, pinch
• allspice, small pinch
• 1/8 teaspoon cinnamon
• 2 tablespoons butter, cold and diced
• 1 teaspoon sugar, sugar in the raw, for sprinkling on crust (optional)
• 1/4 cup apricot preserves
• 1 tablespoon calvados, substitute water

Recipe

• 1 preheat oven to 400°f.
• 2 thaw 1 sheet of puff pastry, about 30-40 minutes. once thawed, unfold. if it cracks, press the seams together with wet fingers.
• 3 place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
• 4 halve apples, core>with melon-baller, peel apples. slice into thin half moons. place into a bowl. note: *it is important to slice them thin or the pastry sheet will be done before the apple bake tender.
• 5 combine sugar and spices. pour over the apples and toss to coat.
• 6 you will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
• 7 overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. dot apple slices with butter.
• 8 make egg wash (mix egg and water together) and brush over the exposed pastry crust.
• 9 bake for about 15 minutes. rotate once during baking. if the crust is puffed up and golden brown and apples tender, it's done.
• 10 meanwhile -- in a glass bowl add the calvados to the apricot preserve. warm in the microwave for 20-30 seconds and stir. warm a bit longer if necessary to thin.
• 11 while the galette still hot, brush with apricot & calvados mixture.
• 12 serve warm with a small scoop of vanilla ice cream.