Small, fine apple pie with shortcrust pastry "Pâte à foncer"

Ingredients for 1 servings:

• 175 g flour
• 90 g butter
• 20 g egg yolk
• 20 ml milk
• 20 g sugar
• 3 g salt
• Fat for the mold
• 4 apples
• 125 g butter
• 120 g sugar
• 4 eggs
• 100 g cream
• 1 packet of vanilla sugar
• Powdered sugar for dusting

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

from a 20 ring

For the shortcrust pastry (Páte á Foncer), first rub the flour and butter with your fingertips until crumbly. Whisk the egg yolks and milk together, then add to the flour mixture along with the sugar and salt. Mix everything quickly. Then knead the dough. To do this, repeatedly press and flatten with the heels of your hands until all the ingredients are well blended. Chill the dough for 30 minutes. Stretch out a 20 cm cake ring, place it on a baking sheet lined with baking paper, grease the edges, and line it with the pastry. Preheat the oven to 170°C (top/bottom heat). Meanwhile, for the filling, peel and slice the apples. Arrange the slices on the cake base to form a rosette. For the icing, heat the butter, sugar, and vanilla sugar in a saucepan. Whisk together the eggs and cream, then stir in the butter and sugar mixture. Pour the mixture over the apples. Bake the cake in the preheated oven for about 1 hour. Remove the apple pie from the pan and let it cool. Dust the pie with powdered sugar before serving.