1. Pre-heat oven to 350 F. Grease a non-stick 8 inch tart tin with some butter.

Whiskey Caramel

1. Add sugar and water to a small pot over high heat. Whisk until all the sugar has dissolved. Once the sugar has dissolved, swirl the pot over the heat until the sugar turns amber brown (~5 minutes). The darker the color, the more flavor you’ll get! Remove the caramel from the stove and slowly pour in the whisky. It will splatter a little, so be careful! Once you’ve added all the whiskey, return the caramel to the stove over medium heat. Cook for 1 minute and remove from heat. Slowly add in the heavy cream and whisk well. Whisk in the butter, vanilla and salt and set aside to cool!
2. Peel and thinly slice apples. Reserve 1/4 cup of the caramel sauce. Add the rest of the caramel to the apples and mix well. Set aside.

Crust

1. Add brown sugar, flour, spice and salt to your stand mixing bowl Mix well with a paddle attachment. Turn stand mixer to low and add in butter. Mix until your have a sandy texture. Add egg yolk and vanilla and mix well.
2. Take 2/3 of the dough and press it evenly into the bottom of the tart tin. Bake the crust for 10 minutes.
3. Top the warm crust with all the apples and caramel (it looks like a lot but this will reduce down!) Spread the apples evenly.
4. Add 1 tbsp of flour to the rest of the dough and mix well. Crumble the rest of dough on top of the apples. Place the tart on top of a baking sheet. Bake for 25-30 minutes. Remove and cool completely. Dust with powdered sugar and drizzle on remaining caramel sauce. You can sprinkle a little Maldon salt on top for a little fancy touch!