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Roll the pastry out on a lightly floured surface to a thickness of about 5mm. Using an up-turned 20cm plate cut a round of pastry out. Lay the round onto a non-stick baking sheet and pierce all over with a fork.
Using your hands, roll the marzipan into a small ball and then flatten it into a 7.5cm disc. Sit the marzipan in the centre of the pastry.
Peel, core and thinly slice the apples. Arrange the slices in an overlapping layer around the outside of the pastry first and then the remaining slices in two rows across the centre, covering the marzipan.
Brush all over with the melted butter and sprinkle with the sugar. Refrigerate for about 20 minutes to relax. The tart can also be frozen at this point and baked from frozen when required. Bake the tart for 20-25 minutes until the apples are soft and catching colour and the pastry has puffed up slightly.
Meanwhile, prepare the pecan caramel syrup. Melt the sugar in a small pan over a low heat until just turning a caramel colour.
Add the butter, stirring until melted and then the cream. Simmer gently for 3-4 minutes to give a rich butterscotch type sauce. Gently heat the pecan nuts in a small dry pan for 1 minute to bring out their natural oils. Stir the pecans through the sauce.
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