3/4 cup caster sugar
2 cups hazelnut meal
2 cups plain flour
75g unsalted butter, melted
5 eggs, 2 separated
1 vanilla bean, split lengthways, seeds scraped
600ml thickened cream, plus extra, to serve
Toasted hazelnuts, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Peel and core apples, then cut into thin wedges. Toss with 2 Tbsp of the sugar, then bake on a wire rack for 15 minutes.
Meanwhile, mix hazelnut meal, half of the flour, butter and 2 egg whites, reserving yolks, into a paste. Press into a 22cm tart tin and chill briefly until firm. Whisk eggs and reserved yolks with remaining sugar and flour, vanilla seeds and cream.
Pour cream mixture into tart tin, then top with apple. Bake for 30-35 minutes, until filling is just set. Cool tart completely, then serve with extra cream and hazelnuts.