Ingredients

• 5–6 Braeburn apples
• peeled
• cored and sliced
• 50g/1¾oz light brown sugar
• 1 lemon
• juice only
• 150g/5½oz unsalted butter
• 100g/3½oz caster sugar
• 2 free-range eggs
• 35g/1¼oz plain flour
• 1 vanilla pod
• seeds removed
• 1 ready-made 22-cm/8½in sweet shortcrust pastry case
• handful pecans
• 120g/4½oz caster sugar
• 1 tsp calvados
• 150ml/5fl oz double cream
• 250g/9oz clotted cream

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Toss the apple slices in the brown sugar and lemon juice.
• Put the butter in a pan and heat
• until brown and nutty. Pour into a cold jug and set aside.
• Blitz the caster sugar
• eggs and flour in a food processor and slowly add the brown butter and vanilla.
• Arrange the apple slices over the base of the pastry case in concentric circles
• overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes
• until golden-brown.
• Meanwhile
• to make the calvados caramel
• heat the sugar over a low heat until melted. Remove from the heat
• then stir in the calvados and cream. Place over a low heat to warm.
• To serve
• cut the tart into slices and serve with the caramel and clotted cream.