Apple Galette

1 ½ cups (7 ½ ounces) unbleached all-purpose flour
½ cup (2 ½ ounces) instant flour
½ tsp table salt
½ tsp sugar
12 tbsp (1 ½ sticks) cold unsalted butter, cut into 5/8-inch cubes
7-9 tablespoons ice water

1 ½ lbs (3-4 medium or 4-5 small) apples
2 tbsp unsalted butter, cut into ¼-inch pieces
¼ cup sugar
2 tbsp apricot preserves
1 tbsp water

1. Combine flours, salt, and sugar in food processor. Add butter; pulse until butter pieces are about ½-inch in size. Add water one tbsp at a time, pulsing each time to combine, until dough begins to hold together when pinched.

2. Empty dough onto work surface and gather into rough rectangular mound about 12 inches long and 5 inches wide.

3. Starting at farthest end, use heel of hand to smear small amount of dough against counter, pushing firmly down and away from you, to create separate pile of dough. Continue process until all dough has been worked. Gather dough into rough 12 by 5-inch mound and repeat smearing process until dough forms cohesive ball. Form dough into 4-inch square, wrap in plastic, and refrigerate until cold and firm but still malleable, 30 min to 1 hour.

4. About 15 minutes before baking, adjust oven rack to middle position and heat oven to 400 deg. Peel, core, and halve apples. Cut apple halves lengthwise into 1/8-inch thick slices.

5. Place dough on floured 16 by 12 inch piece of parchment paper and dust with more flour. Roll dough until it just overhangs all 4 sides of parchment and is about 1/8 inch thick. Trim dough to edge of paper. Roll up 1 inch of each edge and pinch firmly to create ½-inch-thick border. Transfer dough and parchment to rimmed baking sheet.

6. Layer apple slices across bottom of dough, overlapping each by about a half. Dot apples with butter and sprinkle with sugar. Bake until bottom of tart is deep golden brown and apples have caramelized, 45 to 60 minutes.

7. Combine apricot preserves and water. Microwave on med. power until mixture begins to bubble, about 1 min. Pass through fine-mesh strainer. Brush baked galette with glaze and cool for 15 minutes.