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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.
Serve warm or cold.
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