Caramel apple galette

Put two cups of granulated sugar in a deep sauce pot with a third of a cup of water.

Cook 10 to 15 minutes on the stovetop without whisking, swirling the pot, until the sugar dissolves and takes on a light caramel colour. A dark amber caramel turns bitter. Do not step away from the pot.

Off the heat, carefully add the six ounces of diced butter, wearing oven mitts because the steam burns, and whisk it in.

Add a teaspoon of vanilla extract and a cup of heavy whipping cream, whisk smooth and cook a few minutes more until it comes together.

Off the heat, add a pinch of salt and pour the sauce through a small strainer into its storage container. It thickens as it cools, keeps for weeks refrigerated and months frozen.

Lightly flour the work surface and roll the puff pastry out so the centre has about a 12 inch circle.

Transfer the pastry to a parchment lined baking tray and chill it in the freezer while the apples are prepared.

Peel the apples, halve them, take the cores out, and slice an eighth to a quarter of an inch thick.

Toss the apples with a quarter cup of light brown sugar, a tablespoon of corn starch, a heaping teaspoon of cinnamon and a squeeze of lemon juice.

Arrange the apples in the centre of the pastry and fold the edges over into a rustic border, pinching them to seal.

Whisk an egg with a couple tablespoons of milk and brush it over the crust, then sprinkle the crust with granulated sugar.

Chill the galette in the freezer or fridge while the oven preheats to 400F, so the pastry goes in cold and stays puffy.

Bake on the centre rack about 45 minutes, until the crust is golden and the apples are tender.

Drizzle caramel sauce over the apples while the galette is still warm, then let it come to room temperature to serve; whipped cream, ice cream or toasted pecans or walnuts on top.