Ingredients

• 2-3 Granny Smith Apples peeled, cored and thinly sliced
• 1 Tbsp Brown Sugar
• 1 tsp Ground Cinnamon
• 1 tsp Lemon Juice
• 1 Tbsp Unbleached White All-Purpose Flour
• 2 Tbsp Almond Paste homemade or storebought

• 1 1/2 cups Unbleached White All-Purpose Flour
• 2 Tbsp Sugar plus extra for sprinkling on top
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter cold, cubed
• 2 Tbsp Ice Water
• 2 Tbsp Cold Apple or Apricot Brandy or 2 additional Tbsp of Ice Water
• 1 Egg large, for brushing the assembled galette

• 1/4 cup Maple Syrup
• 1/4 cup Sugar
• 2 Tbsp Water
• 1/4 cup Heavy Cream
• 2 Tbsp Unsalted Butter
• 1/4-1/2 tsp Flaky Sea Salt

Instructions

1. Gently combine sliced apples, brown sugar, cinnamon, lemon juice and flour. Set aside.

1. In a large bowl combine flour, 2 tablespoons sugar and salt.
2. Using a pastry cutter or your hands, combine cold butter into the flour just until the mixture is coarsely combined and pea sized.
3. Sprinkle ice water and brandy over the dough, then use a rubber spatula to mix the dough until it holds together (try to work the dough as little as possible).
4. Shape the dough into an 8-inch disk, wrap in plastic wrap and refrigerate for an hour (or up to 2 days).

1. In a heavy saucepan, combine syrup, sugar and water.
2. Cook over medium heat, until the water has cooked out and the mixture reaches a deep amber color (5-10 minutes), being careful not to stir the liquid, just gently swirl the saucepan occasionally.
3. When it reaches your desired level of color (should be a dark amber color), slowly and carefully stir in the cream, then the butter. Remove from heat and allow to cool slightly before adding salt to your taste. Set aside until ready to use.

1. Preheat oven to 400°F (204°C). On a floured surface, roll dough into about a 12-inch circle, then transfer to a parchment paper-lined baking sheet.
2. Sprinkle clumps of almond paste evenly over the dough, leaving 2 inches around the outside free for folding.
3. Arrange apples (not their juices) on top of the almond paste, trying to arrange them as flat as possible. Fold the edges over the apples.
4. Brush whisked egg over the dough and sprinkle it with sugar, throw a few dabs of butter over the apples.
5. Bake for about 45 minutes, or until crust is golden brown. Drizzle with caramel sauce and serve warm.