2Tbspcold apple or apricot brandy**30 mL, or 2 more Tbsp water
Salted Maple Caramel (you'll have some leftover)
1/4cupmaple syrup60 mL
1/4cupheavy cream60 mL
2Tbspunsalted butter28 g
1/4tspflaky sea salt
Filling: Gently combine sliced apples, brown sugar, cinnamon, lemon juice, and flour. Set aside.
Dough: In a large bowl combine flour, 2 Tbsp sugar, and salt. Using a pastry cutter or your hands, combine cold butter into the flour just until the mixture is coarsely combined and pea sized. Sprinkle ice water and brandy over the dough, then use a rubber spatula to fold the dough until it holds together (try to work the dough as little as possible). Shape the dough into an 8 inch wide disk, wrap in plastic wrap, and refrigerate for an hour (or up to 2 days).
Caramel: In a heavy saucepan, combine syrup, sugar, and water. Cook over medium heat, until the water has cooked out and the mixture reaches a deep amber color (5 to 10 minutes), being careful not to stir the pan, just swirling occasionally. When it reaches your desired level or darkness, slowly stir in the cream, then the butter. Remove from heat and allow to cool slightly before adding salt to your taste. Set aside until ready to use.
Assemble: On a flour surface, roll dough into about a 12 inch circle, then transfer to a parchment paper-lined baking sheet. Sprinkle clumps of almond paste evenly over the dough, leaving 2 inches around the outside free for folding. Arrange apples (not their juices) on top, trying to arrange them as flat as possible. Fold free dough over the apples. Brush whisked egg over the dough and sprinkle it with sugar, throw a few dabs of butter over the apples. Bake at 400 degrees F (204 C) for about 45 minutes, or until crust is golden brown. Drizzle with caramel sauce and serve warm.
*This just adds a whole new, zingy dimension to the galette, but if it's a hassle, skip it.
**You can sub in vodka. Alcohol helps to make the crust more tender.