I made this apple galette for a recent dinner party. To my complete surprise, it came out looking like the picture on epicurious.com, and it tasted as good as it looks. I served it with vanilla-almond infused whipped cream (make whipped cream, add a touch of vanilla and almond extracts to taste). I’m sharing the recipe here because any idiot can make it. Here are my tips: make sure the dough is rolled out to 14 inches, even though that might seem thin. The dough will puff up. Don’t overdo it with the preserves as mine bubbled up a bit. Do sprinkle LOTS of sugar on the apples. Next time I’ll add more for that magical crystallized look all the reviewers were bragging about.