Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice and simple to eat, pizza-style, while standing. The miraculously easy and versatile pastry dough comes together in a food processor in less than 20 seconds and can be filled with all sorts of fruits or vegetables.
Carefully lift the border or dough, and fold it over the apples at the edge. Sprinkle the apples with the sugar, dot them with the 3 tablespoons of butter, and bake the galette in the preheated 400-degree oven for 65 to 75 minutes, until it is very brown and crusty.
In a small bowl, mix the apricot preserves with the Calvados or Cognac (or, if you prefer not to use spirits, add 1 tablespoon of water instead). With the back of a spoon, carefully spread the preserve mixture on the galette, lightly coating the crust edge as well, if you like.