Cut cold butter into small cubes and combine with flour, 1 egg, 30g sugar, and salt in a large bowl.

Knead with a hand mixer until the dough starts to come together.

Use your hands to briefly knead into a firm dough, adding water if too dry.

Shape the dough into a ball, wrap in cling film, and refrigerate for at least 2 hours.

Quarter, core, and peel the apples.

Carefully cut a fan shape into each apple wedge without cutting all the way through.

Roll each wedge in lemon juice.

Preheat the oven to 180°C fan.

Grease a 23cm spring form tin.

Roll out the dough on a floured surface until thin and lift it into the tin.

Ensure the dough goes up to about two thirds of the height of the spring form ring and press it firmly against the rim.

Cut off any excess pastry and prick the bottom several times with a fork.

Distribute the apple quarters in a circle over the dough, starting on the outside.

Press each slice against the pastry rim to prevent collapsing.

Fill the tin with the remaining apple slices and bake for 25 minutes.

Meanwhile, mix the cream with 80g sugar and 2 eggs until frothy.

Add the vanilla bean seeds to the custard mixture.

Once the tart has baked for 25 minutes, pour the custard mix over the apples.

Bake for a further 25-30 minutes or until nicely golden.

Dust with icing sugar before serving.