Preheat the oven at 190°C / 170°C Fan / Gas Mark 5 . For the pastry – place the flour and salt into a bowl, add the chilled diced butter and rub together until the mixture resembles breadcrumbs. Stir in the sugar, add the egg yolk and water to bring the dough together into a ball using a table knife. Then wrap in cling film and rest in a cool place for 1 hour.

Peel the apples, cut into quarters and remove the cores. Cut each quarter into 3 or 4 slices and reserve. Sprinkle the apples with 2-3 tsp of the lemon juice to prevent them from browning.

Roll out the dough very thinly on a flour dusted worktop to a circle 38cm in diameter.

Line the base and sides of a 32cm Shallow Casserole dish with the rolled-out pastry, allowing the excess to stand proud of the rim.

Combine the breadcrumbs, demerara sugar, honey and melted butter, and spoon into the pastry-lined pan. Arrange the sliced fruit on top in a neat circle, starting from the centre of the Shallow Casserole and working outwards.

Mix the honey with the lemon juice and brush over the top of the fruit.

Wet the inside exposed edges of the pastry with a little water and fold it into the pan, gently pressing together where the pastry overlaps. This can be in 8 to 10 places and should look quite rustic.

Brush the top of the turned over pastry with the melted butter and sprinkle with the extra demerara sugar.

Bake the galette in the centre of the preheated oven for 30 minutes until golden brown and crisp, covering it with the casserole lid during cooking if the apples are becoming too brown.

Remove the galette from the oven. Serve warm or at ambient temperature with vanilla custard, whipped cream, honey yogurt or ice cream.