Spiked Apple Galette

Well tonight we ordered pizza.  It was a long day and I wasn't feeling well.  I actually made this on April second, so April fools!  I just wanted to have each recipe have it's own post as often as possible, so I figured it would be better to but Galette recipe for the day before I made it.  It was my personal least favorite of all the desserts I have made so far, but that in no way means I didn't enjoy it. The slightly alcoholic taste to the sauce was nice and different, but hardly strong.  The residual heat from the sauce cooked some of it out.  I couldn't find sanding sugar so just used regular sugar;  you can't see it but I figured there would be some flavor.  The sanding sugar would be better.  I forgot to take the picture until after I had my one small piece and my husband had his two large ones, so it's only half there:)

Spiked Apple Galette

For the crust
2 1/2 c  all-purpose flour,plus more for rolling out the dough
1/4 c  granulated sugar
1/8 t  fine salt
1 3/4  Sticks  (7 ounces) cold unsalted butter,cut into small pieces
2    large egg yolks,lightly beaten
4    to 7 tablespoons ice water
For the filling
3 lb Gala apples,peeled, cored, and cut into large dice
1 c  granulated sugar
2 t  freshly squeezed lemon juice
1 1/2 t  finely grated lemon zest
1/2 t  ground cinnamon
To assemble
3 T  unsalted butter,cut into 1/2-inch pieces
Water
1 T  coarse sanding sugar
1/4 c  Calvados or other apple brandy
[Note: This galette is best served warm. To reheat, place in a 350°F
oven for 15 minutes; slice and serve. Game plan: The dough can be made
up to a day in advance; let it sit on the  counter a few minutes before
rolling out. What to buy: Sanding sugar is sometimes labeled pearl
sugar and can be found in gourmet grocery and cooking stores. If you
can ]
For the crust:
Combine the flour, sugar, salt, and butter in a medium bowl. Using a
pastry blender or your fingers, mix the butter into the dry ingredients
until it is in pea-size pieces, about 5 minutes.
Add the egg yolks and 4 tablespoons ice water and mix just until the
dough comes together. (Add an additional 2 to 3 tablespoons ice water
if necessary, but do not overwork the dough or it will become tough.)
Shape into a flat disk, cover in plastic wrap, and refrigerate for at
least 1 hour. Meanwhile, make the filling.
For the filling:
Combine all of the ingredients in a large frying pan over medium heat.
Cook, stirring, until the sugar has dissolved and the apples have begun
to release their juices, about 4 minutes. Simmer until the apples are
tender on the outside but still firm when a knife is inserted into the
middle, about 15 to 20 minutes more.
Remove the pan from the heat. Using a slotted spoon, transfer the
apples to a shallow dish to cool for at least 10 minutes. Set the pan
with the reserved juices aside for later use.
To assemble:
Once the dough has chilled, place it on a lightly floured surface and,
using a floured rolling pin, roll it into a 16-inch circle (about 1/4
inch thick). Transfer to a parchment-lined baking sheet. Loosely fold
in the edges of the pastry as needed to fit on the baking sheet,
transfer to the refrigerator, and chill at least 30 minutes. Meanwhile,
heat the oven to 425F and arrange a rack in the middle.
Remove the dough from the refrigerator and unfold any edges. Spread the
cooled apples in the center of the pastry, leaving a 2-inch border.
Fold the edges of the dough over the filling, covering about 1 inch of
the apples and pleating the dough every 2 inches as you go.
Dot the apples with the butter, then brush the pastry edge lightly with
water and sprinkle with the coarse sanding sugar. Bake the galette
until the pastry is golden and the apples are tender, about 40 to 45
minutes.
While the galette is baking, return the frying pan with the apple
juices to medium heat and reduce to 1/4 cup, about 20 minutes. Remove
from heat,  stir in the Calvados, and set aside.
Transfer the baked galette to a rack and pour the Calvados mixture over
the apples. Serve warm with Vanilla Bean Ice Cream.