1/3 cup hazelnuts

2 tablespoons sugar

1 ¾ cups flour, plus more for dusting

½ teaspoon kosher salt

13 tablespoons (1 ½ sticks plus 1 tablespoon) cold unsalted butter, diced

¼ cup plus 2 tablespoons, or more, cold water

2 tablespoons Turbinado sugar

¼ teaspoon cinnamon

4 Golden Delicious apples

1 tablespoon heavy cream

 

Combine the hazelnuts and sugar in a food processor and pulse until finely ground. Add the flour and salt and pulse a few more times to combine. Add 12 tablespoons of the butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse until the dough just comes together. Test the dough by squeezing a small amount together with your fingertips. If the dough holds together, it’s ready. If it’s crumbly, add up to 1 more tablespoon of water and pulse 2 more times. Transfer the dough to a work surface, bring together into a ball, and cut into eighths. Form each portion into a ball and then flatten into a disc. Wrap each disc separately in plastic wrap and refrigerate for about half an hour.

 

Preheat the oven to 425ºF. On a lightly floured surface, roll out each disc of dough to a 7-inch wide, 1/8-inch thick circle. As you work, transfer the circles to parchment-lined baking trays. Refrigerate for about 10 minutes.

 

Meanwhile, combine the Turbinado sugar and cinnamon in a small bowl. Peel, halve, and core the apples and slice them 3/16-inch thick.

 

Using half an apple for each galette, arrange the apple slices in a decorative pattern in the center of each dough circle, leaving a 1-inch border at the edge. Fold the edge of the dough over the apples, pleating it as you go. Refrigerate for another 10 minutes.

 

Lightly brush the galette crusts with the cream. Sprinkle the galettes with the Turbinado sugar mixture and dot with the remaining tablespoon of butter. Bake for 17-19 minutes, or until golden brown.

 

Makes 8 individual galettes. Work quickly and with a light touch to prevent the butter in the pastry from melting. Feel free to substitute almonds or pecans for the hazelnuts or ripe but still firm peaches for the apples. So many possibilities! Serve warm, perhaps with a scoop of vanilla ice cream.