For the pastry:
Pulse flour, salt and butter in food processor until it resembles grains of sand. Slowly pour the whiskey while continuing to pulse. Once dough ball has formed, roll out on floured surface to about ¼-inch thick. Cut into 6-inch circles.
For the filling & pastry finishing:
Soak dried fruit in 1/2 cup whiskey, preferably over night. Whip cheese, honey and vanilla beans. Heat butter and cinnamon on medium heat. Saute apples in butter mixture for 1-2 minutes before adding 1 tbsp of whiskey. Remove apples from heat and stir in sugar. Let cool. Drain and pat dry whiskey-soaked fruit and fold into chèvre mixture. Spread approximately 1 tablespoon of chèvre mixture on pastry circles leaving about 1-inch border. Arrange single layer of apples in a circle atop chèvre. Fold in edges of pastry in a pleating fashion. Lightly brush egg whites on pleated dough and sprinkle with sugar. Bake in preheated oven at 425° on cookie sheet for 12 minutes. Reduce temp to 375° and bake for up to 15 minutes. Keep watch on the pastries. When the crusts are lightly golden remove from oven and place on cooling rack.
For the whiskey caramel sauce:
Whisk sugar, butter, cream and salt on high heat. Whisk continually until sauce starts to froth. Whisk in the whiskey. Remove from heat when sauce thickens and coats spoon. This will take approximately 10 minutes. Once cooled, finish galette with a healthy drizzle of whiskey caramel sauce.
(makes 2 large pie crusts or enough galettes to feed a crew of orchard workers)