Apple galette

Method

1. Start. Roll dough to 12 inches on parchment. Toss apples with sugar, starch, and spice.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Mound fruit, leaving 2 inches; fold border over, pleating naturally.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
3. Finish. Brush, sugar, and bake 38–45 minutes until bubbling.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.