1 cup unbleached all-purpose flour
3 T apple butter
1/2 tablespoon brown sugar
Take the dough out of the refrigerator and let it sit for about 10 minutes; so the dough is soft enough to roll out. Roll out the dough on a lightly floured mat or counter, into a 14″ circle, about 1/8″ thick. Try to dust off the excess flour with your hands or pastry brush. Carefully move the dough to a baking sheet that has been lined with parchment paper or a Silpat.
Preheat the oven to 350 degrees.
Brush the center of the tart with the apple butter, using a pastry brush. To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough and pinch/press the edges down a little bit. It doesn’t have to look perfect, galettes are supposed to look rustic.
Sprinkle Turbinado sugar and a little bit of extra cinnamon sugar over the apples. Brush the egg wash over the edges and sprinkle them with turbinado sugar.
Bake the galette for 35-45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to to make sure the galette gets evenly browned.
When the tart is done baking, remove from the oven and slide it onto a cooling rack. Let it cool for 15-20 minutes before cutting. Serve with vanilla ice cream if you wish.