Rustic Apple Galette

Galette: In a large bowl, combine 2 1/2 cups flour, 3 tablespoons sugar, and salt. Add cubed butter and shortening; cut into flour with a pastry blender. Mix in 3 to 4 tablespoons ice water. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. In a large bowl, toss apples with orange zest and juice. Preheat oven to 425 degrees F. Roll out dough on a well-floured surface to a 14-inch circle. Transfer to a parchment-lined baking sheet. In a small bowl, mix together remaining 1 tablespoon flour and 2 tablespoons sugar; sprinkle over dough. Layer apples on dough, leaving about a 2-inch border. Fold edges over apples; lightly brush apples with melted butter and dough with 1 tablespoon water. Sprinkle remaining 1 tablespoon sugar over dough and apples. Bake until crust is golden and apples are tender, about 40 minutes. Lift parchment to transfer galette to a rack to cool. To make butterscotch sauce: In a medium saucepan over medium-high heat, cook brown sugar and butter until mixture begins to bubble. Stir in half-and-half and return to a boil. Boil for 5 minutes, stirring frequently, then remove from heat and stir in vanilla and orange liqueur, if desired. Serve alongside galette.