dessert · Cooking course

Ingredients

• All-purpose flour — 250 g
• Powdered sugar — 95 g
• Almond flour — 30 g
• Butter — 150 g, ice-cold
• Egg — 1 pc
• Salt — pinch
• Vanilla — 0.5 pod, mixed with the sugar

Cream (frangipane)

• Sugar — 120 g
• Almond flour — 120 g
• Egg — 2 pcs
• Butter — 120 g

Filling

• Granny Smith apples — 4 pcs
• Apricot jam — 100 g
• Water — to taste
• Lemon juice — to taste

Instructions

1. Sift flour, powdered sugar, and almond flour into a large bowl.
2. Grate the cold butter into the bowl.
3. Rub the butter into the flour with one hand to a sandy texture. Work quickly so the butter doesn’t melt.
4. Crack 1 egg into the sand and knead a dough. Roll into a ball, wrap in cling film, and chill for 40 minutes.
5. In a stand mixer whip butter and sugar to an airy texture. Add almond flour and whip. Add 2 eggs; whip.
6. Move the cream into a bowl, cover with film, and refrigerate.
7. Peel the apples, slice into even wedges. Sprinkle with lemon juice.
8. Take the dough out and roll between two sheets of parchment; lay into a tart pan. Roll a small dough ball along the rim so the dough takes the shape of the pan. Trim excess; refrigerate the pan.
9. Take the dough back out. Dock the surface with a fork.
10. Spread the almond cream into the pan; smooth with a spatula.
11. Lay the apples on the cream — in a circle, starting from the outer edge. Sprinkle lightly with sugar.
12. Bake at 200 °C for 30 minutes.
13. In a small pan warm the apricot jam with a splash of water. Whisk constantly.
14. Take the tart out and brush the apples lightly with the glaze.