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1
Put your unopened tins of condensed milk in a high-sided pan, covered with water.
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2
Bring to the boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top.
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3
Its very important to remember to keep checking the pan, as you dont want it to boil dry otherwise the tins will explode.
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4
It will give you the most amazing toffee.
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5
Put the tins to one side and allow to cool.
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6
First of all, you need to make your pastry.
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7
Score down the length of the vanilla pod, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar).
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8
Cream together the butter, icing sugar and salt and then rub in the flour, vanilla seeds, lemon zest and egg yolks you can do all this by hand or in a food processor.
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9
When the mixture looks like coarse breadcrumbs, add the cold milk or water.
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10
Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape dont work the pastry too much otherwise it will become too elastic and chewy, not flaky and short as you want it to be.
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11
Wrap the dough in clingfilm and place in the fridge to rest for at least an hour.
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12
Remove it from the fridge, slice it up and line a 28cm/11-inch tart mould with the slivers.
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13
Push them together, then tidy up the sides by trimming off any excess.
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14
Place the tart mould into the freezer for an hour.
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15
Preheat the oven to 180 degrees C/350 degrees F/gas 4, then take the pastry case out of the freezer and bake for around 15 minutes or until lightly golden.
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16
Remove from the oven and place to one side.
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17
Peel and quarter the apples and remove the cores, then slice finely and toss in the icing sugar.
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18
Smear the caramel from both tins of condensed milk over the pastry.
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19
Place the apples on top and pour any remaining juices over.
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20
Cook at the bottom of the preheated oven for about 40 minutes to give you a crispy base and bubbling toffee over the apples.
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21
Serve with vanilla ice cream.
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22
Beautiful!
