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1
Line 2 sheet pans with parchment.
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2
In a large bowl combine the lemon juice and apples and toss together.
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3
Heat a large, heavy frying pan over high heat and add the butter.
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4
Wait until it becomes light brown and carefully add the apples and 1/4 cup of the sugar.
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5
Do not add the apples until the pan and the butter are hot enough or they wont sear properly and retain their juice.
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6
But be careful when you add them so that the hot butter doesnt splatter.
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7
When the apples are brown on one side, add the vanilla, 1/2 teaspoon of the cinnamon and the nutmeg, flip the apples and continue to saute until golden brown, about 5 to 7 minutes.
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8
Stir in the walnuts, then scrape out onto one of the lined sheet pans and allow to cool completely.
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9
Remove the pastry from the freezer and place it on the other parchment-lined baking sheet.
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10
Leave to thaw while the apples cool, but dont keep it out of the freezer for too long.
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11
Its easiest to handle if its cold and will thaw quickly.
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12
You just want it soft enough so that you can manipulate it.
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13
Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around.
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14
Place the apples on top.
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15
Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter.
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16
Place in the freezer on the baking sheet for 45 minutes to an hour.
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17
This helps the galette maintain its shape.
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18
Meanwhile preheat the oven to 350 degrees.
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19
Remove the galette from the freezer.
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20
Brush the exposed edge of the pastry with the egg wash.
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21
Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust.
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22
Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling.
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23
Remove from the oven and allow to cool for at least 15 minutes.
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24
Serve hot, warm or at room temperature.
