• 1 sheet frozen butter shortcrust pastry, thawed
• 60 g (2¼ oz) unsalted butter
• 60 g (2¼ oz/¼ cup) caster (superfine) sugar
• 2 organic green apples, such as granny smiths
• 1 teaspoon vanilla bean paste
• 1 teaspoon lemon juice
• 2 large free-range eggs, beaten
• icing (confectioners’) sugar, for dusting

Preheat the oven to 200°C (400°F). Generously grease an 18 x 27 cm (7 x 10¾ inch) rectangular tart (flan) tin with a removable base.

Press the pastry sheet into the tin. Trim the edges and then chill in the refrigerator for 30 minutes.

Line the pastry case with crumpled baking paper and fill with baking beads, uncooked rice or dried beans. Put the tin on a baking tray and bake for 15 minutes, then remove the weights and return to the oven for a further 5 minutes, or until the pastry looks dry and golden brown. Remove the tart case from the oven and reduce the oven temperature to 180°C (350°F).

Put the butter in a small saucepan over medium heat and cook until the butter begins to bubble and turn a dark nutty brown. Remove from the heat and transfer to a bowl. Add the sugar and stir to dissolve. Coarsely grate the apples and add them to the butter mixture. Add the vanilla bean paste and lemon juice and stir well to combine. Add the beaten egg and stir to combine.

Spoon the apple mixture into the tart case and bake for 15-20 minutes, or until the apples are soft and cooked through. Serve with a dusting of icing sugar.