Combine butter and sugar in the bowl of a stand mixer with pastry beater attached. Mix at speed 1 to moisten, then increase to speed 8 and beat until light and fluffy, about 5 minutes, pausing halfway through to scrape down the bowl and beater with a flexible spatula.

With stand mixer at speed 5, add egg and egg yolk one at a time, allowing each to fully incorporate before adding the next and pausing to scrape down bowl and beater between each addition, about 1 minute total.

With stand mixer turned off, add flour, lemon zest and salt to the bowl. Turn stand mixer to speed 1 and mix until dough is crumbly, about 30 seconds

With stand mixer still running at speed 1, pour in cream and vanilla. Mix until dough comes together, about 15 seconds.

Scrape dough onto a lightly-floured work surface. Divide into 2 equal portions and shape into flat, round disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours. You can freeze the second disc for up to a month.

Working with one portion of the dough, set the dough disk on a generously floured work surface. Using a rolling pin and adding more flour as needed to prevent sticking, roll out to a 33cm circle that’s about 5mm thick.

Use cooking spray to grease the metal tart pan with removable bottom.

Transfer dough to the tart pan by carefully wrapping dough around the rolling pin, then unrolling over the pan. Use a dry pastry brush to press dough gently yet firmly into the corners and up the sides of the pan. With scissors or kitchen shears, trim off excess, leaving 6mm overhang all around. Freeze for 1 hour.

Adjust oven rack to center position and preheat to 177°C. Remove tart pan from freezer. Using a paring knife, trim dough overhang around the edge so dough is level with the top of the pan. Line tart shell with aluminum foil, fully covering the bottom and sides and letting it hang over the edges a little to protect from overbrowning. Fill aluminum foil with pie weights (beans or rice work well) to the top of the dough line.

Set tart pan on a sheet tray and bake for 35 minutes, rotating the tart halfway through. When done, remove foil and weights and let cool.

To prepare apple compote, combine all ingredients in a medium sauce pot and cook uncovered on medium-high heat for 10 minutes, until most of the liquid has evaporated. Use a masher to mash the apples into rustic chunks. Put in the refrigerator to cool until needed.

Attach the spiralizer to your stand mixer. Use the peeling blade and slicing blade (large core) to peel and spiral cut apples. Once the apple is done, turn the machine off and remove the apple. Take the whole spiral cut apple and set it on a cutting board right side up. Use a knife to cut it in half to create half moon apple slices. Repeat with remaining apples.

Heat a 25cm skillet on medium high. Melt butter and add apple slices. Add 1 teaspoon lemon juice and 1 teaspoon sugar. Very carefully mix apples without breaking them. Sauté for 4 to 6 minutes until they are softened and pliable enough to curl.

Remove apple compote from the refrigerator. Spread onto the base of the cooled tart shell.

Start creating a pretty spiral of apple slices on the top of the tart. Starting near the outer crust, lay the apple slices 1 by 1 overlapping. Keep moving towards the center of the tart. If the apples won’t curl once you get in the middle of the tart, microwave the apples at 1 minute intervals. This will continue to soften them, making it easier to create the spiral center.

Use a pastry brush to carefully brush half the marmalade over the top of the tart. Reserve the other half for after you bake.

Bake the tart on a sheet pan in the middle rack of your oven for 25 minutes, rotating halfway. Remove and let cool.

Use a pastry brush to add a final coating of orange marmalade and thyme mix to the top of the baked tart for a shiny finish.

Remove tart from pan and transfer to cutting board. Cut into 8 slices. Serve with whipped cream or vanilla ice cream.

Apple thyme tart