Melt the stick of butter in a saucepan by swirling it constantly until the milk solids turn brown (about 5 minutes). Set the browned butter aside to cool slightly.
In a medium bowl, whisk together 1 cup sugar, the grated apple, the browned butter, 2 eggs and the lemon zest.
Add the flour, salt, baking powder and spices and whisk the batter until the ingredients and blended together.
Place the skillet containing the caramel and apples on a baking sheet and then pour the batter over the apples.
Bake for 45-50 minutes, or until a toothpick comes out clean.
Remove the cooked tarte from the oven and let it rest for 10 minutes before inverting it onto a platter.
Dust the tarte with powdered sugar and serve with vanilla bean ice cream.
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