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You’ll need a 25cm fluted, loose-bottomed tart tin

For the base:

85g butter

250g Lotus Biscoff biscuits, crushed

For the filling:

2 red apples

200ml double cream

4 medium egg yolks

50g caster sugar, plus ½ tbsp for sprinkling

1tsp vanilla extract

Laura Paton makes the most of autumn's bounty with this apple dessert that offers the comforting warmth you crave as the evenings draw in.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a saucepan over a medium heat. 
  2. Reserve 2 tbsp of the melted butter. Add the crushed biscuits to the rest and mix until evenly coated. 
  3. Tip the biscuit mixture into the tart tin, firmly pushing down into the base and sides with the back of a spoon to create an even layer. Place the tin on a baking tray and set aside.
  4. Core, quarter and thinly slice the apples. Arrange the slices over the biscuit base, starting from the outside and overlapping them slightly. Brush with the reserved butter.
  5. In a large bowl, whisk together the cream, egg yolks, sugar and vanilla extract. Transfer the mixture to a jug and carefully pour over the apples. Sprinkle with the remaining sugar.
  6. Transfer to the oven and bake for 30-35 mins. 

Serve warm or cold. 

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