Apple Galette with a Butter Crust

Method

1. 1

   Stir the flour, sugar, and salt. Cut in the butter until the largest pieces are pea-sized and the rest looks like coarse meal. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds when you squeeze it. Shape a disk, wrap, and chill 30 minutes.

2. 2

   Heat the oven to 400°F. Toss the apples with honey, the tablespoon of flour, cinnamon, and lemon juice.

3. 3

   Roll the dough on parchment into a rough circle about 12 inches across. A slightly ragged edge is welcome. Slide the parchment onto a sheet pan.

4. 4

   Heap the apples in the center, leaving a 2-inch border. Fold the border over the fruit, pleating as you go. Brush the crust with egg. A little extra honey on the apples is lovely if you like them glossy.

5. 5

   Bake 40 to 48 minutes, until the crust is deep gold and the apple juices are bubbling and thick. Cool 15 minutes so the slices hold. Serve warm, with or without cream.

From the kitchen

• If the dough cracks while you fold it, press it back together. Galettes forgive what pie crusts hold against you.
• This is a good dessert when someone is coming and you do not want the evening to be about the dessert.