Salted Caramel Apple Galette with Vanilla Ice Cream

Apple Flling:

• 4 to 5 medium apples, cored and thinly sliced (peeled if you don’t like the skin on)
• 60ml (¼ cup) brown sugar
• 10ml (2 tsp) ground cinnamon
• 15ml (1 Tbsp) Food Lover’s Signature lemon juice
• 30ml (2 Tbsp) butter, cubed

Pastry

• 750ml (3 cups) all purpose flour
• 30ml (2 Tbsp) Food Lover’s white sugar
• 5ml (1 tsp) salt
• 250ml (1 cup) chilled butter, cubed
• 125ml (½ cup) ice cold water
• 1 egg, beaten

Salted Caramel:

• 250ml (1 cup) brown sugar
• 80ml butter
• 125ml (½ cup) heavy cream
• 5ml (1 tsp) vanilla extract
• 5ml (tsp) salt

To serve:

• Vanilla ice cream swirled with salted caramel sauce

Salted Caramel:

• Heat the sugar in a medium-sized saucepan over medium heat, stirring constantly.
• Once the sugar has melted, stir in the butter for about 2 to 3 minutes. When well combined, slowly stir in the cream and vanilla extract. Cook for a further minute or two, then remove the saucepan from the heat, stirring in the salt. Set aside to cool.

Apple Galette:

• For the pastry; combine flour, brown sugar and salt in a bowl.
• Add the cubed butter and use your fingertips to rub it into the flour until it resembles coarse breadcrumbs. Slowly add the ice cold water and egg while working it into the flour mixture.
• Gently press the mixture until a pastry forms. Wrap the pastry in cling film and refrigerate for at least 30 minutes.
• In a bowl, combine sliced apples, sugar, cinnamon and lemon juice. Place the chilled dough onto a floured surface and roll it out into a large circular shape. Transfer it onto a baking tray that has been lined with baking paper.
• Arrange the apple slices in the middle of the dough, leaving a 5 to 7cm border.
• Dot the cubed butter over the apples and drizzle with any leftover juices. Fold the edges of the dough over the last row of apples, crimping them so as to keep the circular shape
• Brush the pastry with the beaten egg and sprinkle liberally with brown sugar. Bake in a preheated oven at 180˚C for approx. 45 minutes (until apples are cooked and pastry is golden brown). Just before serving, drizzle the salted caramel over the galette and serve with ice cream and extra caramel on the side.