Place the flour, spices, salt, sugar and zest into a large bowl and mix. Grate the butter using a box grater (grating makes it much easier to rub the butter into the dry ingredients evenly).
Rub the butter and flour between your fingers until it begins to look like course sea sand.
Add 2 tablespoons of ice-cold water and begin to work the dough together. Once the dough has come together, form it into a rectangle and wrap it in plastic for 1hr.
While the dough chills, make the filling by simply mixing all the ingredients together.
On a lightly floured piece of baking paper, roll the dough out into a large rectangle about 1.5cm thick. Spread the apple slices out in lines on the dough, leaving roughly 3cm empty dough around the edges. Fold the edges in over the apples and brush with beaten egg and sprinkle with brown sugar.
Bake for 35mins until golden brown and the apples cooked.
Make the caramel while the galette bakes by placing the sugar into a small pot and melt until golden in colour. Then add the butter carefully and mix well. Once the butter has melted slowly pour into cream (be careful as it will bubble lots).
Drizzle caramel over the galette, slice and serve with a scoop of ice cream and a wedge of a LemonGold® lemon for extra zing.
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