Recipe information
Yield
Serves 2
Ingredients
For pastry dough
For glaze
Preparation
Make pastry dough:
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 400°F.
Step 4
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.
Step 5
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.
Step 6
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:
Step 7
In a small saucepan simmer wine with jelly and thyme until liquid is reduced by half, about 15 minutes.
Step 8
Remove thyme with a slotted spoon and brush hot glaze generously over apple slices. Garnish galette with thyme sprigs and leaves.
