To make the dough, mix together flour, sugar and salt. Using your hands, mix in half of the butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal. Add in the remaining butter, squeezing the cubes between your fingers once again, until the largest pieces of butter are approximately the size of a pea. Drizzle water over the dough and bring together, kneading 3 to 4 times. Note: you may not need to use all the water depending on where you live so use a little at a time until it comes together. 

Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 30 minutes.

When ready to bake, preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper.

Mix the apples, brown sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and cardamom. Cover tightly and let sit in the refrigerator until ready to use. 

Roll out the galette dough into a 14” round. Arrange the fruit in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around. Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar.

Bake for 35 to 45 minutes, until the pastry is cooked through and golden brown. 

While the galette is baking, add granulated sugar for the bourbon caramel to a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon.

When the sugar is melted, add in the butter (the mixture will bubble a lot here, so be careful!). Stir until the butter is completely melted, about 2 minutes. 

Slowly drizzle in the heavy cream and bourbon, stirring constantly until combined. Note that the mixture will bubble up again, so be careful!

Bring the mixture to a boil and let cook for 1 minute. Remove from heat and allow to cool slightly before using. 

When the galette is done baking, transfer the galette with the parchment paper onto a rack to cool for approximately 5 minutes before serving. 

Drizzle with bourbon caramel and serve with whipped cream.