Method

• 1.
  For pastry, combine ingredients with 1 tsp salt in a processor, then pulse until mixture resembles coarse crumbs. add 1-2 tbs iced water and pulse until dough comes together in a ball. flatten into a disc, then enclose in plastic wrap and chill for 1 hour. meanwhile, peel, core and quarter apples. Place peel and cores in a pan and set aside. thinly slice apple quarters (a mandoline is ideal), reserving end pieces. Roughly chop end pieces and a few slices to give 1/2 cup chopped apple. Set aside.
• 2.
  On a lightly floured board, roll pastry into a 30cm round, then place on a baking tray lined with baking paper. arrange apple slices in a circle, slightly overlapping, 4cm in from the pastry edge. Spread chopped apple inside the circle, then arrange remaining slices in concentric circles on top, working towards the centre and overlapping slightly so there aren't any gaps. fold pastry edge over to create a crust, pressing to seal. Chill for 15 minutes.
• 3.
  Preheat oven to 200°C. brush the pastry edge of the galette with butter. Sprinkle apples with 1 1/2 tbs sugar, then sprinkle a further 1 1/2 tbs sugar over pastry edge. bake for 40-45 minutes until golden. Transfer to a wire rack to cool.
• 4.
  Meanwhile, add juice and remaining 1/2 cup (110g) sugar to the pan with peels and cores. Cook over medium heat, stirring occasionally, for 20 minutes, then strain through a fine sieve, discarding solids. Return to pan and simmer for a further 10-15 minutes, stirring occasionally, until syrupy. Stir in Calvados and keep warm.
• 5.
  Cut galette into slices, pour over Calvados sauce and serve with ice cream.