A decadent dessert to use up all those apples from apple picking.
Preheat oven to 400F/200C. In a mixing bowl add the flour and salt. Mix then add the chilled butter. Using your fingers or a pastry fork work the butter into the flour. Work it until the mixture is like fine bread crumbs. Then gradually add the water a bit a time while incorporating it into the pastry. Don't add it all at once! You might not need all the water. Stop once the pastry becomes a ball.
Turn out the pastry on a floured surface. Roll out thinly then place into a tart pan 9in/23cm. Gently press the dough into the fluted sides. Allow the dough to be higher than the sides as it will shrink while baking Prick the bottom with a fork. Line with tin foil and fill with dried beans or baking beads.
Bake blind for 10 minutes. Remove from the oven and remove the beads and tin foil. Trim the sides to the height of the tart pan. Bake for 10-15 minutes more until golden and flaky. Set aside.
Add the egg yolks to a mixer with a whisk. Beat on medium. Gradually add the sugar. The colour will change to a pale yellow. Once the sugar is incorporated, beat for another 2-3 minutes and it forms "the ribbon". Don't go past this point as the sugar will re-granulate.
Boil the milk. While this is coming to a boil add the flour to the egg mixture. Then gradually add the milk while beating on medium speed.
Add the mixture to a saucepan and bring to a boil. Keep whisking through this step! It will thicken up quite a bit but then it will smooth out. Once this happens cook for 2-3 minutes to cook the flour.
Remove from the heat and add the butter and vanilla. Stir well and set aside to cool.
Peel and thinly slice the apples. Melt the butter and sauté the apples in the butter. Add the cinnamon, nutmeg and brown sugar. Cook the apples until they start to soften. Remove from the heat.
In a saucepan melt the butter. Add the remaining ingredients and heat thoroughly until the sugar is incorporated.
Spread the crème pâtissière into the tart, top with the apples. Drizzle the toffee sauce over the tart.