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Spread dough with cooked apple mixture leaving a 12 inch border.

Apple galette. Give galette a 14 turn and lower heat to 350 degrees f 175 degrees c. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Slide long thin knife between parchment and galette.

Bake galette 20 minutes. Reduce oven temperature to 3750f and continue baking until crust is golden about 30 minutes longer. The galette crust both flaky and buttery is the quintessential home to the warm and tender apple slices.

Transfer to a large plate gently pulling parchment from under tart. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Brush pastry with beaten egg.

Pour apple mixture into center of pastry mounding apples in center. Place pan on the top rack of preheated oven and bake for 20 minutes. Just before serving in a small saucepan over medium heat warm the jam.

Pour apple mixture into the center of the dough leaving a 2 inch uncovered border and dot apples with 1 tablespoon butter. 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. When the galettes are done heat the apricot jelly together with the calvados and brush the apples and pastry completely with the jelly mixture.

Refrigerate pastry apple mixture for flavors and pastry to settle about 10 minutes. Brush the apples with the jam and let cool. Transfer galette with parchment if using to a wire rack to cool.

Brush pastry with remaining 12 egg. Arrange apple slices over mixture in a spiral pattern slightly overlapping each piece. Fold edges of dough up over the apples leaving an opening in the center.

Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough. Serve slightly warm or at room temperature cut into wedges. Continue baking until pastry is lightly browned 8 to 10 minutes.

Gently fold edges of dough over apples pleating as you go leaving an opening about 4 inches wide in the center.

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