Instructions: Preheat oven to 220c/450f/Gas 7.

1 Roll the pastry out on a floured surface until 5mm/1/4" thick and use to line two tartlet tins.

2 Using a fork, prick the base of tartlets well. Cover with clingfilm and transfer to the fridge to chill.

3 Crack the egg into a small bowl and beat lightly. Place the butter and sugar in a small bowl and cream until softened.

4 Grind the pecans in the mini blender. Add to the bowl with 2 tbsp egg, flour and cinnamon. Combine well.

5 Place half of the blueberries in a small bowl and, using the back of a spoon, crush lightly.

6 Remove the lined tartlet tins from the fridge and place on a baking tray. Spread the pecan mix in the base of each and spoon over the blueberries, gently pushing into the mix. Transfer to the oven and bake for eight minutes.

7 Using a corer, remove the cores from the apples. Cut the apples in half and then into 1cm/1/2" thick slices.

8 Heat the maple syrup in a medium frying pan. Add the apple slices and cook on a medium heat, stirring occasionally, until golden and tender.

9 For the Custard: Put the cream and milk into a saucepan. Split the vanilla pod down one side lengthways and add to the pan. Heat through gently until just below boiling point.

10 Place the yolks into a medium bowl. Add the sugar and beat together until smooth.

11 Remove the tarts from the oven and place on an upturned ramekin to remove sides of the tin. Place back on baking tray and bake for another 4-5 minutes until golden.

12 Pour the hot milk into the egg mixture, whisking all the time.

Wipe out the pan and strain the custard back in. Cook over a gentle heat, whisking all the time until the custard has slightly thickened.

13 Stir in the remaining blueberries to the apples and cook for another minute.

14 To serve: Remove the tarts from the oven and transfer to the plates. Spoon over the apple and blueberry mixture and pour around the vanilla custard. Dust lightly with icing sugar and eat immediately.

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