Cut <quantity>165<unit>g</unit></quantity> of butter into cubes and reserve it refrigerated

Scrape the seeds out of <quantity>½</quantity> vanilla bean

Add <quantity>335<unit>g</unit></quantity> of all-purpose flour and a pinch of salt to a stand mixer bowl

Add the vanilla seeds and <quantity>100<unit>g</unit></quantity> of powdered sugar

Add the zests of <quantity>½</quantity> lemon

Mix on low speed with the paddle attachment. Add the cold cubed butter and mix until the mixture resembles wet sand

Add <quantity>1</quantity> egg and mix to roughly bring it together. Transfer it to the workbench

Knead it 3-4 times until the dough comes together

Shape the dough into a flat disk and wrap it in cling film

Let the dough rest in the refrigerator for at least 1h

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Take the dough out of the refrigerator. Dust the workbench and dough surface with all-purpose flour

Roll out the dough to a thickness of <quantity>2<unit>mm</unit></quantity>. Add more flour if it sticks to the workbench

Use your tart tin as an indicator and cut off excess pastry, leaving a <quantity>3<unit>cm</unit></quantity> rim around your tin

Prick the dough with a fork

Transfer the dough to the tart tin

Gently press the dough into the tin, ensuring it reaches the corners without stretching it, as this may cause the dough to shrink in the oven and create an odd-shaped tart

Trim the dough by running a small knife along the edges of the tart tin

Using your thumbs, press the rim of the dough out and slightly over the edge of the tin. This will help to hold up the sides during baking

Crumple up a square piece of parchment paper that is slightly larger than your tin. Flatten it out again and place it over the dough

Add <quantity>500<unit>g</unit></quantity> of baking weights. You can use grains such as beans or chickpeas

Bake for 12-15m until the edges are lightly golden. Remove the baking weights

Bake until the color is evenly light golden brown. The shortcrust tart shell is ready

Scrape the seeds out of <quantity>½</quantity> vanilla bean

Place <quantity>160<unit>g</unit></quantity> of white sugar and <quantity>185<unit>g</unit></quantity> of softened butter in a stand mixer bowl

Beat with the whisk attachment at medium speed for 5m, until lightened and fluffy

Add <quantity>50<unit>g</unit></quantity> all-purpose flour, the vanilla seeds and a pinch of salt

Add <quantity>185<unit>g</unit></quantity> of almond flour and mix until everything comes together

Add the zest of <quantity>½</quantity> lemon, <quantity>2</quantity> eggs, and <quantity>40<unit>ml</unit></quantity> of rum

Blend to a creamy texture

Add more lemon zest and refrigerate until needed. The frangipane is ready

Fill a Shortcrust Tart Shell with the Frangipane and level with a spatula

Core and slice <quantity>6</quantity> Braeburn apples

Place the apple slices on top of the frangipane

Sprinkle with cinnamon powder to taste

Place the tart in the oven and bake for 30m until the frangipane and the apples are golden brown

Place <quantity>150<unit>g</unit></quantity> of apple juice and <quantity>2<unit>tbsp</unit></quantity> of sugar in a small saucepan

Simmer to reduce until you get a thick syrup

Brush the top of the tart with the syrup while it is still warm and let it cool down before serving. The apple tart is ready

Set your afternoon tea with this tart. Enjoy!