Directions

To make the pastryTo make the pastry 
Cut the butter into small cubes, in a bowl add the flour, sugar and salt and mix. Rub the butter in to the flour until is resembles fine flakes. Add 4 tbsp of water and mix, add more water as needed until it comes together into a ball. 
Cover and chill for 25 minutes.Preheat the oven to 180c
Roll out the pastry until it is nice and thin and line the tart tin with it.  ( I used a shallow fluted 11 inch one)
Place some baking paper or foil inside and fill with baking weights. Blind bake for 20 minutes. Then remove the baking beans and paper and bake for a further 15 minutes. For the frangipaneWhile the pastry case is baking toast the pecans in a dry pan until they start to colour (Approx 5-8 minutes).  then let cool.
Using a food processor grind 100g of the pecans until they are a fine consistency, like sand.
Coarsely chop the remaining 40 grams of pecans.
Whip the butter, sugar and orange zest until thick and creamy. Add the maple syrup and vanilla bean paste and mix again, then add the eggs one at a time while whisking. Mix the flour with the ground pecans and add salt and cinnamon, Stir into the wet ingredients until combined.Peel and thinly slice the apples using a sharp knife or a mandolin. Squeeze over some lemon juice.
Spread the frangipane into the baked tart case then sprinkle on the chopped pecans. Arrange the apple slices on top then sprinkle with 1 tbsp of sugar. Bake for 20-25 minutes until the frangipane is puffed up. Brush with maple syrup and serve with whipped cream, creme fraiche or ice cream.