For the pastry: combine the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs until everything comes together. Wrap the pastry with cling film and chill.

To brown the butter: Place cubed Kerrygold butter into a light-coloured pan/pot over a medium heat to ensure the butter cooks evenly. Stir the butter as it melts, it will foam and sizzle around the edges. Keep stirring for approx. 5/6 minutes until the butter is golden brown and the milk solids on the bottom of the pan toast resulting in an intense buttery, nutty aroma.

To make the ice cream: put the cream and milk into a small pan and bring to the boil. Whisk the yolks and sugar together in a heatproof bowl with the salt. Pour the cream-and-milk mixture over the yolks, whisking all the time. Place the bowl over a pan of simmering water and whisk for about 10 minutes until the mixture thickens enough to coat the back of a spoon. Put into an ice cream machine with the brown butter and churn until set.

Place the sultanas into a pan with the whiskey. Bring to a simmer, then leave to one side.

Cut the apples into large wedges and melt the butter in a heavy-based pan. Toss the apples in the butter, then add 200g of sugar, the cinnamon powder and a splash of whiskey. Cook the apples for a few minutes until nicely coloured, then place in a sieve to drain away excess juices. Combine with the sultanas.

Grease a tart tin. Roll two-thirds of the pastry to the thickness of a coin and line the ring. Chill for at least 20 mins. Prick pastry with a fork, then bake blind in the oven for around 10 mins. Brush with beaten egg, then return to the oven for 5 mins.

Add the apple mixture. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing the edges. Score the top, egg wash and sprinkle with the remaining sugar.

Bake in a preheated oven at 170ºC for 20-30 mins, until the top is golden.