Apple Galette

Make the dough

1. In a bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times. Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Make the galette

1. Preheat the oven to 400°F. Line a large rimless baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 14-inch round. Transfer it to the baking sheet. Sprinkle 1 tablespoon of the candied orange peel over the dough and spread the apples on top, leaving a 2-inch border all around. Fold up the edges of the dough, overlapping and crimping as you go. Brush the apples and crust with the melted butter. Sprinkle half of the sugar on the apples and half on the dough.

2. Bake the galette in the lower third of the oven for 55 minutes, or until the pastry is crisp and the apples are tender. Slide the galette onto a wire rack and sprinkle the remaining candied orange peel over the apples. Let cool. Drizzle the galette with the warm honey, cut into wedges, and serve.