Directions

• Preheat oven to 375°F. Prepare the dough in the food processor with the dough blade or by hand with a pastry knife or fork.
• First add the flour, sugar, and salt and mix or pulse to combine. Add the sliced butter, and cut in or pulse until the dough is grainy.
• Add the brandy a little bit at a time until the dough comes together. Place the dough in the refrigerator until ready to use.
• Add the apples to a large mixing bowl. Add the orange zest and pour the orange juice over the apples. Add the brown sugar and salt; toss the apples well.
• Remove the dough from the fridge and roll out. Press the dough out into a circle and then cover with plastic wrap. Roll the dough out into an even layer—about 1/8 inch thick.
• Arrange the apples in concentric circles around the dough. Fold the dough up over the apples. Brush the edges of the dough with the egg wash for a beautiful golden brown color.
• Bake for 30 to 35 minutes or until crust is golden brown and apples are very tender.
• While galette is warm, gently brush apple jelly on top of the apples with a pastry brush. Serve warm or at room temperature.