Preheat oven to 200C / 400F. Core your apples. You can also peel them or leave unpeeled, depending on the texture you're looking for. Chop the apples in half and with each half cut into thin slices. Put all the thin slices of each half back together again and with slight pressure, press down to fan out the slices. (Don't fan them out too much because you would want your tart to be quite packed with apples). Set aside.

Cut your store-bought puff pastry into a circle and with a knife, trace a 2cm/1 inch border so you know where to place the apples.

With one half at a time, strategically arrange the fanned out halves of apples onto your puff pastry to get your desired pattern, avoid going outside the border. Cut them if needed to fit the border. (Note: don't space them out too much. You want it packed).

Sprinkle the castor sugar, cinnamon and butter over the apples. Carefully fold over the edges. Brush the edges with an egg wash and sprinkle over the raw sugar if you like an extra crunch.

Bake for 25-30 mins or until golden brown.

Meanwhile make your caramel drizzle. In a pan over medium heat, melt your sugar. It will look lumpy in the beginning but don't touch it. Swirl the pan regularly and wait until it's all melted and golden. Add in the butter and quickly whisk to combine (it will sizzle quite aggressively so be careful!). Add in cream and salt, whisk until well combined. Leave to cool slightly.

Once you galette is done, top with ice cream and caramel drizzle. Serve warm