Let the butter melt and make a crumble dough together with flour, sugar, salt and cinnamon. Grease a tart pan (30cm) and place a strip of baking paper in it so that one end looks over the edge.
Pour three quarters of the crumble dough into the mold and distribute evenly. Bake in the preheated oven at 180 degrees for about 15-20 minutes. Mix the rest of the dough again with a little flour and bake the resulting crumble on a baking sheet for about 10 minutes. Let cool down.
The apple layer
Bring the apple wedges to the boil with sugar, cinnamon and cloves. Stir the potato flour into the water and add to the boiling apples. Mix well. Remove the cloves and let the filling cool.
The almond and caramel layer
Roast the almonds in a pan without fat, set aside and let cool.
Heat the sugar and butter in a saucepan and stir until the sugar has dissolved. As soon as a light brown color can be noticed, add the cinnamon and mascarpone and stir thoroughly. Finally fold in the almonds.
The lemon icing
Squeeze the lemon and add a spoonful to the powdered sugar and stir. As soon as the desired consistency is reached, stop adding the juice.
Now first spread the apple mixture on the crumble base, then cover it with the caramel. Spread the separately baked crumble on top and pour the lemon icing over the top.
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