Apple tart with almond filling

Ingredients for 1 servings:

• 250 g spelt flour, type 630
• 150 g butter, cold, diced
• 1 egg(s)
• 80 g sugar
• 2 egg yolks
• 60 g sugar
• 100 g ground almonds
• 100 g crème fraîche
• 700 g apples, e.g. Rubinette, peeled, pitted and thinly sliced
• some lemon juice to drizzle over the apple slices
• 50 g sugar
• some butter flakes, amount to taste

Instructions

Working time approx. 25 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

Recipe for a 26cm tart tin

Make a smooth dough from the first four ingredients. Roll out the dough on baking paper into a circle slightly larger than the tart tin. Place it in the tin along with the baking paper and press the edges up into the tin. Trim off any excess paper. Cover with cling film and refrigerate for 45 minutes. Preheat the oven to 250°C (480°F). For the filling, drizzle the prepared apple slices with the lemon juice and set aside. Beat the two egg yolks with the sugar until creamy and form a whitish mixture. Stir in the almonds and crème fraîche. Remove the tart tin from the refrigerator and spread the egg and almond mixture on top. Arrange the apple slices fanned out, close together, on the tart. Sprinkle with the remaining sugar and dot with butter, and bake in the preheated oven for 35-40 minutes (test with a skewer).