• Preheat the oven to 400℉.
• Unroll the ready-made pastry and roll into a 12-inch circle or about ⅛-inch thick. This helps flatten the edges. Transfer to a parchment-lined baking sheet and set aside.

Make the Filling

• In a large skillet (I like nonstick) over medium heat, combine the sugar, water, and honey, stirring until the sugar has dissolved. Stir in the apple slices and simmer just until they begin to soften. Depending on how thin your apple slices are, this could take only about 2 minutes or for thicker slices, up to 5-7 minutes. Remove the apples with a slotted spoon to a nearby bowl then boil the liquid over medium-high heat until reduced and thickened slightly.

Assemble the Galette

• Arrange apple slices into the center of the pastry, leaving a 2-inch border of pastry uncovered. I like to flute and stack the slices into groups, but that is optional and only to create a pretty design. Nestle the fresh cranberries into the apple slices, drizzle the reserved cinnamon sauce over the top, and dot with butter.
• Fold the edges of the pastry over the fruit, pleating as needed, to form a rim. Press gently to seal the edges. Then brush crust edges generously with the egg wash and sprinkle with coarse sugar if desired.
• Bake for 20 to 30 minutes or until the pastry edges are golden and the apples are tender. Remove from the oven and let cool for at least 10 minutes to set up. Garnish with fresh thyme if desired and a drizzle of either honey or ready made caramel sauce before cutting into wedges and serving.