Apple Galette

It is indeed very popular with our friends. It looks rustic, every time a bit different, but tastes wonderful.

Makes 8 to 10 servings.

Pastry:

• 1 3/4 cups (255g) all purpose flour
• 1/4 teaspoon salt
• 3/4 cup (190g) chilled unsalted butter, cut into 1/2-inch (1 cm) cube
• 2 tablespoons (or more) ice water

Filling:

• 2 large apples, peeled, cored, cut into thin slices
• 4 tablespoons sugar, divided
• 1 teaspoon finely grated lemon peel
• 1/4 cup ( 4 tablespoons) apricot preserves
• Whole milk

Pastry shell can be made 2 days ahead. Keep the dough chilled. Soften slightly at room temperature before rolling out.  To make it you will :

1. Blend flour and salt in processor.
2. Add butter and blend, using on/off turns, until mixture resembles coarse meal.
3. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry.
4. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour (or longer). If you keep it longer, like a day or two, remember to bring it out for some 30 minutes before rolling it out. .
5. Roll out dough between sheets of parchment paper thinly into a circle, 14 inches (35cm?) in diameter.
6. Remove top sheet of parchment.
7. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet.
8. Chill 15 minutes.

When you are ready, construct and bake the galette

9. Preheat oven to 450°F/230C.
10. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend.
11. Spread preserves over crust, leaving 1 1/2-inch (4 cm) plain border.
12. Arrange apple slices in concentric circles atop preserves, overlapping slightly.
13. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust.
14. Brush crust with milk.
15. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
16. Bake galette 20 minutes.
17. Reduce oven temperature to 375°F/190C and continue baking until crust is golden, about 30 minutes longer.
18. Remove from oven.
19. Slide long thin knife between parchment and galette.
20. Let stand at least 10 minutes.
21. Cut into wedges and serve warm or at room temperature.