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1
Combine the flour, sugar, salt, and butter in a medium bowl.
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2
Using a pastry blender or your fingers, mix the butter into the dry ingredients until it is in pea-size pieces, about 5 minutes.
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3
Add the egg yolks and 4 tablespoons ice water and mix just until the dough comes together.
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4
(Add an additional 2 to 3 tablespoons ice water if necessary, but do not overwork the dough or it will become tough.)
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5
Shape into a flat disk, cover in plastic wrap, and refrigerate for at least 1 hour.
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6
Meanwhile, make the filling.
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7
Combine all of the ingredients in a large frying pan over medium heat.
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8
Cook, stirring, until the sugar has dissolved and the apples have begun to release their juices, about 4 minutes.
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9
Simmer until the apples are tender on the outside but still firm when a knife is inserted into the middle, about 15 to 20 minutes more.
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10
Remove the pan from the heat.
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11
Using a slotted spoon, transfer the apples to a shallow dish to cool for at least 10 minutes.
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12
Set the pan with the reserved juices aside for later use.
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13
Once the dough has chilled, place it on a lightly floured surface and, using a floured rolling pin, roll it into a 16-inch circle (about 1/4 inch thick).
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14
Transfer to a parchment-lined baking sheet.
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15
Loosely fold in the edges of the pastry as needed to fit on the baking sheet, transfer to the refrigerator, and chill at least 30 minutes.
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16
Meanwhile, heat the oven to 425 degrees F and arrange a rack in the middle.
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17
Remove the dough from the refrigerator and unfold any edges.
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18
Spread the cooled apples in the center of the pastry, leaving a 2-inch border.
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19
Fold the edges of the dough over the filling, covering about 1 inch of the apples and pleating the dough every 2 inches as you go.
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20
Dot the apples with the butter, then brush the pastry edge lightly with water and sprinkle with the coarse sanding sugar.
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21
Bake the galette until the pastry is golden and the apples are tender, about 40 to 45 minutes.
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22
While the galette is baking, return the frying pan with the apple juices to medium heat and reduce to 1/4 cup, about 20 minutes.
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23
Remove from heat, stir in the Calvados, and set aside.
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24
Transfer the baked galette to a rack and pour the Calvados mixture over the apples.
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25
Serve warm with .
