1. Prepare the crust. In a large bowl, whisk together flour, sugar, and salt. With a fork or a pastry blender, cut in butter until mixture is crumbly. Add 6 Tbsp. of the ice water slowly until dough can be formed into a ball. If dough feels dry, add more water 1 tsp. at a time. Alternately, use a food processor toprepare the crust. Transfer dough to a work surface and form into a ball. Divide evenly into 8 pieces. Flatten each piece into a disc and wrap separately in plastic wrap. Chill for at least 1 hour or up to 2 days.
2. When ready to bake, set oven racks in the top and lower third of the oven. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
3. Prepare the filling. In a large bowl, combine apples and lemon juice. Stir in 5Tbsp. of the sugar plus flour and cinnamon; toss to blend.
4. Lightly flour a work surface and 1 piece of dough and roll it into a 5-inch round. Place on a baking sheet. Repeat with remaining discs, placing 4 rounds on each sheet.
5. Evenly divide the apple filling among the 8 rounds, leaving a 3/4-inch border. If desired, place about 1 Tbsp. dried cranberries or chopped walnuts, or both, in the center of each round. Fold the dough border over the edge of the filling, working around the tart so the dough folds in parts (like pleats), pressing to hold in place. Refrigerate for at least 20 minutes or until the dough is firm.
6. Brush dough lightly with milk and sprinkle 1/2 tsp. sugar over each galette.
7. Bake galettes for 35 to 40 minutes, or until the crust is golden brown and the apples are tender. Remove from oven and brush the apples with warm apricot preserves. Serve warm or cooled.
Source: Hannaford fresh Magazine, November - December 2012