Brown butter apple tart

Ingredients

• 1 blind-baked sweet pastry case
• 120g butter
• 100g caster sugar
• 2 eggs
• 80g ground almonds
• 4 firm apples, sliced thin

Method

1. Brown the butter until it smells like toffee and the solids are hazelnut-coloured. Cool slightly.
2. Whisk with sugar, then eggs, then fold in the almonds.
3. Spread into the case, fan the apples over the top, press them in slightly.
4. Bake at 180°C for 40 minutes. The centre should be set with the faintest wobble.