Apple galette

APPLE GALETTE Serves 8 INGREDIENTS: 1 large egg 2 cups all-purpose flour 1 teaspoon kosher salt ½ pound (226 gr) chilled unsalted butter, cut into small pieces 2lbs Granny Smith apples, sliced crosswise into 1/4"- (1 cm) thick slices, seeds removed 1 tablespoon honey 1 tablespoon lemon juice ¼ cup granulated sugar 1 teaspoon ground cinnamon 1 tablespoon heavy cream Brown sugar for sprinkling the edge PROCESS: Crack a cold egg into a liquid measuring cup, and beat it with a fork.

Add enough cold water to make ½ cup.

Meanwhile, in a large bowl, combine all-purpose flour, and 1 teaspoon salt.

Using your fingers, run ½ pound butter into the flour mixture until there are no pieces of butter larger than a pea.

Add cold egg mixture to the flour, and stir until a ball of dough forms.

Wrap dough in plastic wrap, then place it in fridge to chill for at least 1 hour. (TIP: chilling the dough allows the gluten that has developed to relax, which will make rolling the dough much easier.)

Preheat the oven to 375ºF (190.56°C) Take dough out of refrigerator and let it sit.

Use a mandoline or slice apples very thin.

In a large bowl, whisk together honey, lemon juice, granulated sugar and cinnamon. Add apples and gently toss to coat the apples.

On a floured surface, roll dough out to a ¼ inch thick and transfer to a parchment-lined baking sheet.

Arrange layers of apple slices in the center, leaving a 2-inch border. Fold in the edges.

Brush edges with heavy cream then sprinkle with brown sugar.

Bake tart for about 45 minutes.