For the shortcrust pastry, cut the cold butter into cubes and place in a bowl with the flour.

Gradually add the cold water and quickly knead into a smooth, firm dough. Knead only until the dough has bonded.

Place the dough in a closed container in the refrigerator for 30 minutes.

In the meantime, peel the apples, remove the stalk and cut into thin wedges. Mix with sugar and lemon juice and set aside.

Chop the walnut halves into large pieces.

Preheat the oven to 180° C.

After 30 minutes, take the dough out of the fridge, roll it out 2mm thin and spread the apricot jam on top. Leave about 5 cm free all around. Spread the apples on the jam.

Fold the edge over the apples and distribute the walnuts on top of the apples. Optionally, brush the folded edge with the plant drink and sprinkle with sugar.

Bake the galette for a total of 50 minutes on the middle rack, until the edge is slightly colored.