Caramel Apple Galette with Pecan Crust and Salted Caramel Ice Cream

Ingredients:

For the crust:

• 1 cup pecans, toasted
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces

For the filling:

• 6-8 medium-sized apples, peeled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 cup caramel sauce (homemade or store-bought)
• 1/4 cup chopped pecans

For the ice cream:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, sugar, and salt for the crust.
3. Add the toasted pecans and cold butter to the dry ingredients. Use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
4. Press the mixture evenly into the bottom and up the sides of a 9-inch (23cm) tart pan with a removable bottom.
5. Bake the crust for 20-25 minutes, or until golden brown. Let cool completely.

To make the filling:

1. In a large bowl, combine the sliced apples, granulated sugar, cornstarch, lemon juice, and salt. Toss until the apples are evenly coated with the dry ingredients.
2. Arrange the apple slices on top of the cooled crust in a concentric circle pattern, leaving a 1-inch (2.5cm) border around the edges.
3. Drizzle the caramel sauce over the apples and sprinkle with chopped pecans.

To make the ice cream:

1. In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugars are dissolved.
2. Stir in the vanilla extract.
3. Cover the mixture and refrigerate for at least 2 hours or overnight to allow the flavors to meld.

Assembly and Serving:

1. Once the ice cream is ready, scoop it into balls and place them on top of the apple galette.
2. Serve immediately, garnished with additional chopped pecans if desired.