Tart tat-tuffieħ u tal-lewż

For the shortcrust pastry, the butter should be cold. I used the brown raw cane sugar because it tasted better and finely ground the specified amount with a hand blender. For the dough, sieve the flour, add sugar and salt and mix. Add the butter in pieces and quickly mix everything with your hands. Add 2 egg yolks and mix into a dough. Wrap it in cling film and let it rest in the refrigerator for at least 2 hours.

Mix the almonds, sugar, softened butter, salt and a little cinnamon with the mixer, then stir in the egg.

Mix the sugar (here white), cornstarch, salt and lemon juice in a small bowl. Peel and quarter the apples (Boskoop variety), cut out the core and cut into slices that are not too thin. Drizzle the sugar mass over the apple slices in portions, then mix everything carefully with two spoons. Cover the bowl with a plate and let it steep for 20 minutes. Take the dough out of the refrigerator 10 minutes before the end.

Preheat the oven to 195 degrees. Slightly cut off pre-cut parchment paper all around. Place the flour-dusted dough on the paper and carefully roll it out flat. The dough should almost cover the paper. Then lift the paper and place it in the cake pan, carefully pressing the dough all around. Press the edges down a little so that there are only about 2 cm of edge.

Place the almond mixture on the dough, but do not spread it all the way to the edge. Then spread the apple slices on top.

Tarte 30 min.Bake. After 15 minutes, sprinkle with a little brown sugar (coarse). I still had apple slices left, which I baked in small molds in the oven for the rest of the time.