Apple Galette recipe
1 1/2c all purpose flour
1/2c Instant flour
6oz cold butter, 1/2 inch pieces
7 – 9T ice water
1.5# apples, peeled, cored, sliced 1/8inch thick
Use Honeycrisp or Golden delicious and Granny smith or other tart apple
1/4c white sugar
2T apricot preserves
1/4c almonds, toasted and chopped (optional)
Combine flours, salt, sugar and salt in the food processor. Add butter pieces and pulse processor 6 to 8 pulses. Add water 1T at a time pulsing after each addition. Dough should not form a ball. Dump contents onto a counter and create a 12 x 5 inch rectangle. Starting at the top of the rectangle, smear the dough , using the heel of your hand, pushing dough away from you. Continue to work down to the bottom of the rectangle smearing as you go. Gather and recreate the 12 x 5 inch rectangle. Smear dough again like before. Repeat again, then form into a 4 x 6 inch rectangle, wrap in plastic wrap and refrigerate for an hour. Cut a 13 x 18 inch piece of parchment paper, dust with flour, place chilled dough onto it and roll dough out to completely cover parchment paper. Then roll edges of dough in to create a lip all the way around the crust. Refrigerate while you prepare apples. Place the ½ sheet pan with parchment paper/crust in front of you, narrow sides at top and bottom. Starting in the upper left hand corner of crust, start laying apple slices in the corner and work down to the bottom right edge overlapping the slices by 50% in each row. Alternate the apple variety in every other row of the galette as you work downward. Dot with butter and the 1/4c white sugar. Bake at 400 degrees for 50 – 60 minutes. Cover with foil if it browns too quickly.
Combine the apricot preserves and water and brush on the warm galette. Then top with the chopped almonds if you are using them.