Mother Of All Desserts With Salted Caramel Apple Galette

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and chop your apple[s] into wedges, remove the core, and finely slice the wedges

Add the sliced apple to a large bowl with your agave and most of your ground cinnamon (you'll use the rest later!)

Give everything a good mix up until well coated – this is your cinnamon apple

Cover with cling film, pierce a few hole sin top and put the bowl in the microwave for 3-4 min or until softened, then set aside to cool with the cling film removed

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Line a baking tray (or two!) with non-stick baking paper

Add the rolled pastry to the tray[s] and prick it all over with a fork (this will stop it getting a soggy bottom!)

Discard the liquid from the cooked apple

Top the pastry with the cinnamon apple, leaving a 2cm border around the edges

Fold the pastry border over the edge of the filling

Tip: Start from one corner and work around in one direction, overlapping the pastry each time

Tip: Cooking for 3 or more? You will need to make multiple galettes!

Put the tray[s] in the oven for an initial 18-20 min or until the pastry is golden, cooked through and the edges have puffed up – this is your apple galette

Add your clotted cream (save the rest for later!) to a heatproof jug with a generous knob of butter and 2 tsp [3 tsp] [4 tsp] brown sugar and stir together

Tip: Don't have brown sugar? Use white sugar instead!

Put the jug in the microwave for 1 min or until melted, then stir until combined

Add your smoked sea salt flakes and give everything a good mix up, then leave to cool slightly – this is your salted caramel sauce

Bash your pecans in their bag with a rolling pin (keep them in the bag so you don't lose any!)

Top your galette[s] with the crushed pecans and return to the oven for a final 2-3 min or until the nuts are lightly golden, the apple is tender and the pastry cooked through and golden

Add your crème fraîche to a bowl with the remaining cinnamon and your maple syrup and stir together until just combined – this is your maple crème fraîche