Apple Galette
"Our galette recipe had to have the buttery flakiness of a croissant, with the strength to support a generous layer of apples. Choosing the right flour—a blend of all-purpose and instant—for the dough put us on the right track, since it gave us a crust that was tender, not tough. Blending the… read more..."
INGREDIENTS
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1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
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1/2 cup (2 1/2 ounces) Wondra flour
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1/2 teaspoon salt
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1/2 teaspoon sugar
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12 tablespoons cold unsalted butter, cut into 5/8-inch cubes (1 1/2 sticks)
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7-9 tablespoons ice water
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1 1/2 pounds apples (3-4 medium or 4-5 small), see note above
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2 tablespoons unsalted butter, cut into 1/4-inch pieces
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1/4 cup sugar
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2 tablespoons apricot preserves
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1 tablespoon water
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