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1
In a bowl stir together flour, confectioners' sugar, and salt.
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2
With a pastry blender or fingertips blend in butter until mixture resembles coarse meal.
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3
In a small bowl stir together egg yolk and cold water.
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4
Add yolk mixture to flour mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough.
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5
On a work surface smear dough in several forward motions with heel of hand to develop gluten in flour and make dough easier to work with.
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6
Scrape dough together to form a ball and flatten to a 1-inch-thick disk.
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7
Chill dough, wrapped in plastic wrap, 30 minutes.
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8
Halve and core apples (do not peel) and cut crosswise into 1/4-inch slices.
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9
In a large bowl toss apple slices gently with wine.
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10
Preheat oven to 400F.
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11
On a lightly floured surface roll out dough to a 15-inch round and transfer to a large baking sheet.
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12
Fold in edge 1 inch all around to form a border.
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13
Arrange apple slices on pastry round in overlapping concentric circles.
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14
Brush apple slices and pastry border with wine remaining in bowl and sprinkle with sugar.
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15
Bake galette 45 minutes, or until apples are tender and pastry border is golden.
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16
Cool galette on baking sheet on a rack.
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17
In a small saucepan simmer wine with jelly and thyme until liquid is reduced by half, about 15 minutes.
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18
Remove thyme with a slotted spoon and brush hot glaze generously over apple slices.
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19
Garnish galette with thyme sprigs and leaves.
