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One of our favorite things to use up apples. This tasty dessert features apples and apricot preserves, with a little kick of Apricot Brandy. I cannot remember where the original recipe came from. I made this with homemade pastry dough this time and it turned out great.

Pre-Heat oven to 400 degrees

Line a baking sheet with parchment paper

(I didn't use one here, I was out..best to use it to keep from sticking. I have found that if I use a non-stick spray the bottom of the crust gets too done)

Meet the team:

Pastry dough enough for a 8" round

1/4 tsp. Nutmeg

1 Med./Lg.Granny smith or other baking apple

1/2 C. apricot preserves (drained if necessary)

1Tbs. Apricot Brandy (you can leave this out if alcohol bothers you, it will be cooked out in the simmering process)

2 Tbs. cold unsalted butter diced small

2 tsp. sugar

Parchment paper

Begin by slicing the apple (cored and peeled) in thin, even slices. I keep my slices in a bowl of ice water to keep them from browning while I prepare the dough, then drain on a paper towel a few seconds before arranging on the dough. Some people may use a little lemon, but I want the apples to taste natural.

I used an 8" bowl to make my circle

and then cut the dough around it.

I will be making two Galettes, that is why there is so much dough.

Place the round on parchment lined baking sheet and sprinkle with half the nutmeg.

Now drain the apples of the excess water and arrange them in a circlular pattern on the dough.

Sprinkle the rest of the nutmeg on and then dot evenly with the butter. Place it in

the oven for approx. 45 minutes or until

pastry is puffy and browned.

(about 30 minutes into the cooking, check the dough for large bubbles and put a small slit in the bubble with a sharp knife to keep the dough down evenly)

While the pastry is cooking prepare the apricot sauce by combing the preserves with the apricot brandy. Bring to a boil and then simmer for a few minutes until it's thick and smooth

Remove the Galette from the oven and

drizzle or spoon the apricot sauce on it in an even layer staying about 1/4" away from the edges of the pastry.

Serve sliced like a pie while it's warm

sprinkled with powdered sugar.

(The bottom of this one got a little darker than I like, but it was still great tasting!)

And of course, you can always drizzle on

a little chocolate as my Grand-Girlie

likes it. :-)

Now that I have mine shown, I will be re-creating a very similar recipe done by Alton Brown of "Good Eats" on food network tv. His is called "Fruit Tart" and he does some different techniques on his version. His show is absolutely my favorite to watch!