Apple galette. Arrange apple slices over mixture in a spiral pattern slightly overlapping each piece. Bake galette 20 minutes. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
Just before serving in a small saucepan over medium heat warm the jam. Give galette a 14 turn and lower heat to 350 degrees f 175 degrees c. Sift confectioners sugar over galette and bake until crust is golden brown and cooked through about 30 minutes.
Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough. Reduce oven temperature to 3750f and continue baking until crust is golden about 30 minutes longer. Continue baking until pastry is lightly browned 8 to 10 minutes.
Brush the apples with the jam and let cool. Fold edges of dough up over the apples leaving an opening in the center. Pour apple mixture into center of pastry mounding apples in center.
When the galettes are done heat the apricot jelly together with the calvados and brush the apples and pastry completely with the jelly mixture. Serve slightly warm or at room temperature cut into wedges. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows.
Brush pastry with beaten egg. Gently fold edges of dough over apples pleating as you go leaving an opening about 4 inches wide in the center. Transfer to a large plate gently pulling parchment from under tart.
Place pan on the top rack of preheated oven and bake for 20 minutes. Slide long thin knife between parchment and galette. Brush pastry with remaining 12 egg.
Which are by the way swimming in brown sugared cinnamon spiced salted caramel enrobed goodness. Bake in 3750 oven until pastry is golden brown and apples are tender when pierced 40 to 45 minutes 35 to 40 in a convection oven. Refrigerate pastry apple mixture for flavors and pastry to settle about 10 minutes.
Transfer the pan to a wire rack and let the galette cool completely about 1 hour.