Sift flour then measure, combine flour, salt, and sugar in a bowl using a whisk to maintain lightness. 

Cut in the cold butter with a pastry cutter or  a fork, or use a mixer, but don't overmix. The butter should remain in large pea size pieces to make the pastry light. It's OK if some pieces are larger than the others. The clumps of butter will ensure a light crispy crust.

Drizzle the iced water over the ingredients in the bowl, a little at a time, working it in until all the flour is damp, don't over work the dough. As soon as it all sticks together stop mixing. 

Shape the dough into a ball and flatten into a disc, wrap in clear film, and place in fridge for half an hour. 

Peel the apples, core, and slice thinly. It is important to cut the apples into consistent thicknesses, for even cooking. You can add the lemon juice to prevent the apple slices from going brown while slicing. Add the dry ingredients.

Stir the dry into the apples until they are well coated. Cover the bowl with clear film and place in the fridge while the crust is rolled out.

Roll the pastry out flat to about ¼" thick. You can do it on the parchment-lined cookie sheet you will bake them on, a separate rolling mat (this is what I use), or a countertop. Use flour liberally to prevent the dough from sticking.

Place the filling in the center of the galette in a concentric pattern or just spoonful heaps is fine. Leave 11/2 to 2 inches around the edge to fold it over.

Fold the dough over the filling by lifting and placing it over. Do not pull and stretch it. 

Glaze: Beat the egg with a little milk or cream and liberally brush the tops of the galettes. Sprinkle sugar over the top. (I used regular granulated sugar and I think they look great!)

Bake in an oven set to 400°F/200°C/Gas 6 for 30-35 minutes for large and 25-30 minutes for small ones.

The crust should be firm, not soft, to the touch, light, buttery, and crispy.

I cut out shapes to decorate the tops with hearts, stars, and flowers. I had to try out my new kitchen toy!