For the Pastry

2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, very cold, cut into ½ inch cubes
1 large egg yolk (save the white for the filling)
1 tablespoon sugar
¼ teaspoon salt
¼ cup or more sparkling water, very cold

For the Filling

8 to 10 medium-sized apples, Galas, Fujis or other substantial type
About 1 cup granulated sugar
1 ½ cup granulated sugar
1 ½ tablespoons dark brown sugar
2 tablespoons fresh lemon juice

Believe it or not, I made this winter dessert twelve times one season. One secret to the dough is butter, but using sparkling water, such as Perrier, is a secret French touch that insures flakiness. A galette is a good choice for parties because it can be made a few hours before serving and reheated slightly in the oven, if desired. Try it with pears, peaches, figs and berries at other times of the year. If fruit is very juicy it will spill a bit, so line the bottom of your oven with foil. I have adapted the recip to the American kitchen, and I recommend that you make the dough by hand, not in the food processor. Double the pastry recipe and freeze half of it because you will want to make this dessert again and again.

To make the filling
Peel, core and cut each apple into 8 to 10 pieces lengthwise, depending upon their size. In a large bowl, toss the apples very gently with enough of the granulated sugar to sweeten to your taste, then add the brown sugar, lemon, butter, Calvados, and flour. Set aside as you roll out the dough.

To assemble
Preheat the oven to 415 F.
On a floured work surface, roll the dough out to a large circle about 15 inches in diameter. Place the round on a nonstick sheet pan or line lined with parchment. Patch any holes. Mound the filling on the pastry, leaving a 3-inch border of dough around the edge. Pour any remaining lquid left from the filling over the top. 
Fold the 3-inch border of dough in overlapping folds over the outer edge of the apple circle, being careful not to create any holes so the juice will not run out (if necessary, patch holes with pieces of dough as you go). The dough will overlap  in places, which lends a rustic appearance. The center of the galette will be open. Brush the pastry border with the egg white mixed with a splash of water, then sprinkle with about 1 tablespoon of the granulated sugar.

Place a sheet of aluminum foil under the baking pan or on the bottom of the oven. Bake in the top half of the oven for 40 to 45 minutes or until the crust is browned and the apples arfe bubbling. Let cool slightly then serve with crème fraiche or sweetened whipped cream flavored with a little more Calvados.

Serves 6