Trust the French — and your sweet tooth — and add a galette to your holiday spread.
1 large egg
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 pound chilled unsalted butter, cut into small pieces
2 pounds Granny Smith apples, sliced crosswise into 1/4"-thick slices, seeds removed
1 tablespoon honey
1 tablespoon lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon heavy cream
Brown sugar for sprinkling the edge
Crack a cold egg into a liquid measuring cup, and beat it with a fork.
Add enough cold water to make 1/2 cup.
Meanwhile, in a large bowl, combine all-purpose flour, and 1 teaspoon salt.
Using your fingers, run 1/2 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 375°F
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 1/4 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.
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