John Myers
Ingredients for 1 servings:
- 200 g flour
- 1 tsp, leveled baking powder
- 75 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 egg yolk
- 100 g butter
- some water, cold
- 100 g almonds, ground
- 100 g sugar
- 125 ml cream
- 1 egg(s)
- 600 g apples, prepared, preferably windfall
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
from a 24cm tart tin, approx. 8 pieces
Knead the flour, baking powder, sugar, vanilla sugar, salt, egg yolk, butter, and perhaps a little cold water into a shortcrust pastry and let it rest in the refrigerator for at least 15 minutes. Meanwhile, mix the ground almonds, sugar, cream, and egg. Peel and core the apples, cut them into at least quarters, and slice them thinly. Sprinkle the slices with a little lemon juice to prevent browning. You should end up with about 600g of topping. Roll out the rested shortcrust pastry thinly and line a prepared tart tin with it. Pour in the almond glaze and scatter the apple pieces evenly on top. Bake the tart in a preheated oven at 200°C (top/bottom heat) on the bottom rack for about 40 minutes. The idea for this recipe came from my favorite bakery in Portbail, Normandy. I tried baking it at home and am very pleased with the look and taste. For the 12.5 x 35 cm tart pictured, I used half the ingredients. The full recipe is for a 24 cm tart tin.
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