INGREDIENTS

INSTRUCTIONS

FOR PASTRY DOUGH
FOR GLAZE
Make pastry dough:
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.
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.
Preheat oven to 400F.
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.
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.
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:
In a small saucepan simmer wine with jelly and thyme until liquid is
reduced by half, about 15 minutes.
Remove thyme with a slotted spoon and brush hot glaze generously over apple
slices. Garnish galette with thyme sprigs and leaves.
Gourmet November 1994
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