Classic Apple Cinnamon Galette

In a medium bowl, combine the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just begins to hold together. Do not overwork.

Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 to 60 minutes.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Core and thinly slice the apples into 1/8-inch thick wedges. In a large bowl, toss the apple slices with the granulated sugar and ground cinnamon until evenly coated.

On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter. Carefully transfer the dough to the prepared baking sheet.

Arrange the apple slices in the center of the dough, leaving a 2-inch border. You can arrange them in concentric circles for a pretty look or pile them rustically.

Fold the edges of the dough over the apples, pleating the crust as you go around to create a border. The center will remain open.

Whisk the egg with a teaspoon of water and brush the crust lightly. Sprinkle a little extra sugar over the crust if desired.

Bake for 30 to 35 minutes, or until the crust is deep golden brown and the apples are tender. Remove from the oven.

While the galette is still warm, brush the honey or melted apricot jam over the apples for a glossy finish. Let it cool for at least 15 minutes before slicing.