Brown Butter Apple Cinnamon Press-In Galettes

Steps

1. Brown the butter for the crust: melt 200 g of the butter (most of it; keep the remaining 20 g for the glaze) in a small pan over medium heat, swirling, until golden and nutty, about 6 minutes. Pour into a bowl and cool 15 minutes.
2. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment.
3. In a large bowl, whisk the flour, pecans, granulated sugar and three-quarters of the salt. Stir in the cooled brown butter and the milk until the dough clumps like damp sand.
4. Divide the dough in half. Press each half onto a prepared sheet into a 9-inch round about 1/4 inch thick, then press up a 3/4-inch rim around the edge with your fingers. Chill the crusts 20 minutes while you make the filling.
5. In another bowl, toss the apple with the lemon juice, brown sugar, cinnamon, nutmeg, cornstarch and the remaining quarter of the salt.
6. Arrange half of the apple filling in overlapping circles inside each crust, leaving the top open, and scrape any juices over the fruit.
7. Melt the remaining 20 g of butter, stir in the maple syrup, and brush half of this glaze over the apples on each galette.
8. Bake both galettes 45 to 50 minutes, until the crust edges are deep golden, the apples are tender when poked and the juices bubble.
9. Cool the galettes on the sheets for at least 45 minutes so the filling sets, then cut each into 6 slices.