Apple Galette

• 1/2 cup cold unsalted butter
• 1 cup all-purpose flour, plus more for rolling
• 1/4 teaspoon kosher salt
• 2 to 3 tablespoons cold water
• 1/2 cup apricot jam or preserves
• 2 teaspoons water
• 3 medium Gala or Golden Delicious apples, cut into 1/8-to-1/16 -inch slices
• 1 tablespoon sugar
• 2 teaspoons unsalted butter, cut into shavings
• 1 cup sour cream mixed with 1 tablespoon sugar

1. To make the pastry, cut the butter into small pieces and freeze for 5 minutes.
2. Put the butter, flour and salt in a food processor.
3. Process for 10 seconds, add 2 tablespoons of water in humid weather or 3 tablespoons in dry weather.
4. Process for another 10 seconds or until the mixture looks like cornmeal.
5. Dump the mixture onto a counter and bind a small amount at a time with the heel of your hand, using a sliding motion to incorporate the butter and flour smoothly.
6. Gather the dough into a ball and flatten it.
7. Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter.
8. Flour a work surface and rolling pin.
9. Roll the dough to a 13-inch circle, keeping counter and rolling pin floured to prevent sticking.
10. Refrigerate on a parchment-lined baking sheet until ready to use.
11. Preheat the oven to 450 degrees.
12. To make the filling, heat the jam with 2 teaspoons of water in a small saucepan.
13. Brush half of the warm jam over the dough.
14. Arrange slightly overlapping apple slices on top, leaving a 1-inch border.
15. Fold the border over the apples.
16. Brush the apples and pastry edge with remaining jam.
17. Sprinkle the apples with the sugar, then with shavings of butter.
18. Place on the bottom rack of the oven and lower the temperature to 400 degrees.
19. Bake until the bottom of the crust (peek by gently lifting the tart with a long, narrow spatula) is golden, about 30 minutes.
20. Serve warm with a bowl of sweetened sour cream.

cold unsalted butter, flour, kosher salt, cold water, apricot, water, gala, sugar, unsalted butter, sour cream

Taken from cooking.nytimes.com/recipes/5573 (may not work)