Warm Apple Galette with Homemade Cinnamon Ice-Cream

The first time I had cinnamon ice-cream was with warm apple something or other at the Fashion Cafe in New York City when I was fourteen.  I thought the idea of cinnamon-infused ice-cream was so unique and so cool, and getting to stride down the cafe's runway and strut my stuff after consuming this fresh concept made the flavors and textures of hot apple and cool cinnamon stand out in my mind ever since.  This is a perfect fall pairing to serve to guests or to simply enjoy by yourself.

Warm Apple Galette 

from Claire Ptak of In the Green Kitchen

This is, hands down, the best crust recipe I know of.  It makes such a fabulous apple or peach galette that I've had five in the last month.  In one week alone, I made and helped consume three.  It helps, of course, that this is also one of the easiest desserts to make, especially because the recipe makes enough for 2 doughs and you can freeze one and pull it out later for an impromptu finish to dinner.  

Dough (makes enough for 2 12-inch tarts)

I love Claire's technique here of blending in half of the butter and leaving the rest in larger pieces--it makes for a very flaky dough.

2 cups unbleached all-purpose flour
1/2 tsp salt
12 T unsalted butter, cold
1/3 to 1/2 cup ice-cold water (before you begin mixing your dough, measure 1/2 cup very cold water in a liquid measuring cup and stick it in the freezer for a few minutes)
Topping
4 or 5 medium apples (for one galette)--you can also use peaches instead
Sugar
1 egg
Butter

Measure the flour and salt into a bowl.  Cut the butter into 1/4- to 1/2-inch cubes and put about half of it into the bowl.  Work it into the flour with your fingertips, lightly rubbing and breaking the flour-coated pieces of butter into small bits, until the mixture is roughly the texture of oatmeal or cornmeal.  Add the rest of the butter and work it quickly into the ough until the pieces of butter are about half their original size.  Dribble the water into the dough while tossing the mixture with a fork.  Keep adding water only until the dough begins to clump and hold together when you squeeze a handful.  You may not need the full 1/2 cup.  Divide the dough into two equal pieces and gather each part into a ball.  Wrap each ball in plastic or wax paper and flatten into a disk.  Let the rest, refrigerated, for about an hour.  If you plan to make only 1 galette, freeze the second disk for later use.  

When ready to make the tart, let the dough warm up at room temperature for 15 minutes or so and preheat the oven to 4oo degrees.  Roll out the dough on a lightly floured surface  in to a rough circle about 12 inches in diameter and about 1/8 inch thick.  Transfer the pastry to a baking sheet lined with parchment paper and refrigerate while preparing the apples.