Ingredients

• 1 puff pastry sheet, thawed
• 1 egg, for egg wash
• 1/2 teaspoon water for egg wash
• 4 granny smith apples, medium, peeled, cored, sliced thin
• 1/2 cup sugar
• sea salt, pinch
• allspice, small pinch
• 1/8 teaspoon cinnamon
• 2 tablespoons butter, cold and diced
• 1 teaspoon sugar, Sugar in the raw, for sprinkling on crust (optional)
• 1/4 cup apricot preserves
• 1 tablespoon calvados, substitute water

Instructions

1. Preheat oven to 400°F.

2. Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.

3. Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.

4. Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.

5. Combine sugar and spices. Pour over the apples and toss to coat.

6. You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.

7. Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.

8. Make egg wash (mix egg and water together) and brush over the exposed pastry crust.

9. Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.

10. Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.

11. While the galette still hot, brush with apricot & calvados mixture.

12. Serve warm with a small scoop of vanilla ice cream.