This tart is all about the pure flavour of the apples, but it does need a good base so either make your own pastry or invest in a good-quality butter pastry.
I always grate the entire apple, including the skin, because it gives a lovely colour and texture to the tart, so it’s worth buying organic and unwaxed apples. If organic apples aren’t available, then give your apples a thorough wash under warm water or peel them before grating.
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
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
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