Instructions

1. In a bowl, mix the caster sugar, flour and cornflour together. Make a well in the centre and gradually blend in the egg and milk. Grind over Vanilla to taste.
2. Transfer the mixture to a saucepan and cook over a medium heat, stirring, until it begins to thicken and comes to the boil. Cook for 1 minute, beating vigorously to prevent the custard becoming lumpy – it will be very thick. Remove from the heat, transfer to a heatproof bowl and cover the surface of the custard with a piece of greaseproof paper or cling film (this helps prevent a skin forming), and leave to cool completely.
3. When you are ready to assemble the galettes, preheat the oven to 200°C (180°C fan oven, 400°F, gas mark 6). Line 2 large baking trays with baking parchment. Unroll the pastry sheet. Using an 11cm (4 ¼ inch) plain round cutter, cut out 6 rounds of pastry. Arrange 3 rounds per tray.
4. To decorate, quarter the apples and remove the core. Slice the apple pieces thinly and place in a bowl. Toss in the lemon juice.
5. Spread the cold custard thickly over each pastry round to within approx. 1cm (1/2inch) from the edge. Drain and pat dry the apple slices, and arrange overlapping on top of the custard. Brush with melted butter and drizzle with half the honey. Grind over Vanilla to taste.
6. Bake for 10 minutes then reduce the oven temperature to 180°C (160°C fan oven, 350°F, gas mark 4) and cook for a further 20-25 minutes until puffed up, crisp and golden. Drizzle with the remaining honey and serve warm.