Apple Galette

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse to mix. Add the cold cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, 1 tablespoon at a time, pulsing until dough begins to come together. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the apple filling
   In a large bowl, combine sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss gently until apples are evenly coated. Let the mixture sit for 10 minutes to allow flavors to meld and juices to release.
3. Roll out the dough
   Preheat oven to 375°F (190°C). On a floured surface, roll the chilled dough into a 14-inch circle about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet.
4. Assemble the galette
   Arrange the apple slices in concentric circles on the dough, leaving a 2-inch border around the edge. Fold the border over the apples, pleating as you go. Pour any remaining juices from the bowl over the apples.
5. Apply egg wash and bake
   Brush the folded dough edge with egg wash and sprinkle with additional granulated sugar. Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling.
6. Glaze and serve
   Remove from oven and brush the apples with warmed apricot jam for a glossy finish. Let cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.