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Ingredients
For pastry dough
1 1/2 cups all-purpose flour
1/4 cup confectioners’ sugar
1 teaspoon salt
3/4 cup cold unsalted butter, cut into bits
1 large egg yolk
2 tablespoons cold water
4 medium Gala or Empire apples (about 2 pounds)
1/4 cup white wine
1/3 cup sugar
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For glaze
1/2 cup white wine
1/2 cup apple jelly
1/4 cup loosely packed fresh thyme sprigs
Make pastry dough:
In a bowl stir together flour, confectioners’ sugar,
and salt. With a pastry blender or fingertips blend
in butter until mixture resembles coarse meal. In a
small bowl stir together egg yolk and cold water. Add
yolk mixture to flour mixture, 1 tablespoon at a time,
tossing to incorporate until mixture forms a dough.
On a work surface smear dough in several forward motions
with heel of hand to develop gluten in flour and make
dough easier to work with. Scrape dough together to
form a ball and flatten to a 1-inch-thick disk. Chill
dough, wrapped in plastic wrap, 30 minutes.
Halve and core apples (do not peel) and cut crosswise
into 1/4-inch slices. In a large bowl toss apple slices
gently with wine.
Preheat oven to 400°F.
On a lightly floured surface roll out dough to a 15-inch
round and transfer to a large baking sheet. Fold in
edge 1 inch all around to form a border.
Arrange apple slices on pastry round in overlapping
concentric circles. Brush apple slices and pastry border
with wine remaining in bowl and sprinkle with sugar.
Bake galette 45 minutes, or until apples are tender
and pastry border is golden. Cool galette on baking
sheet on a rack.
Make glace while galette is cooling:
In a small saucepan simmer wine with jelly and thyme
until liquid is reduced by half, about 15 minutes.
Remove thyme with a slotted spoon and brush hot glaze
generously over apple slices.
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