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1
Preheat oven to 400 degrees.
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2
Prepare sweet galette dough.
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3
Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
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4
Add butter to mixture and blend until pea size chunks form.
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5
Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
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6
Do not overmix.
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7
Place dough on floured board and divide into 2 round disks.
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8
Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
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9
Prepare Apple filling.
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10
Fill a large bowl 2/3 full with ice water.
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11
Add 3 Tablespoons lemon juice to prevent browning of apples.
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12
Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
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13
In a smaller bowl mix together the remaining apple filling ingredients and set aside.
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14
Prepare Streusel.
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15
Mix all ingredients together to form small clumps.
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16
Set aside.
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17
FINAL ASSEMBLY.
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18
Roll each dough disk into 12 to 13 inch rounds.
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19
Dough should be about 1/4 inch thick.
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20
Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
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21
Some paper and dough will hang over ends of the tart pan.
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22
Drain liquid from sliced apples.
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23
Add remaining flling ingredients to apples and mix well to combine.
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24
Add one half of apple mixture to each tart pan.
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25
Pile mixture higher in the center.
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26
Sprinkle apple mixture with streusel topping.
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27
Heavier in the center, lighter towards the edges.
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28
Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
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29
The galette should be smaller than the tart pan.
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30
Brush exposed dough lightly with milk.
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31
Sprinkle turbinado sugar on dough.
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32
Place tart pans in oven and bake for 40 to 50 minutes.
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33
Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
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34
Bake until crust has a nice deep brown color.
