Cooking oil spray
1½ cups plain flour
110g marzipan, crumbled
½ cup firmly packed brown sugar
¼ cup blanched almonds
110g unsalted butter, chilled and chopped
3 medium apples (such as Royal Gala), cored, halved, and very thinly sliced
2 Tbsp apple jelly (optional)
Sea-salt flakes, to serve
2 free-range eggs, lightly beaten
⅔ cup caster sugar
⅓ cup apple juice
2 Tbsp plain flour
2 Tbsp thickened cream
Spiced brown butter
60g unsalted butter, chopped
¼ tsp ground cinnamon
¼ ground allspice
Preheat oven to 160C fan-forced (180C conventional). Line a 22cm square baking tin with foil, then coat foil with cooking oil spray. In a food processor, combine flour, marzipan, brown sugar, and almonds. Pulse until finely chopped. Add butter. Cover and pulse until crumbly. Pat mixture into base of prepared tin. Bake for 15 minutes, or until edges are light brown.
Meanwhile, for the filling, in a small bowl whisk eggs, sugar, apple juice, flour, and cream. Pour over hot crust. Bake for 15 minutes. (Filling will not be complete set.)
Meanwhile, for the spiced brown butter, put butter in a small saucepan over low heat and cook for 15 minutes, or until brown, swirling occasionally. Remove from heat. Stir in cinnamon and allspice and set aside brown butter.
Arrange apple slices over filling, overlapping as necessary. Brush with half of the brown butter. Bake for 10-15 minutes, or until apple is tender. Cool on a wire rack. Drizzle with remaining brown butter. Brush with apple jelly, if using. Sprinkle with sea-salt flakes. Serve.