The tart is delicious. The bottom is a vanilla chocolate shortcrust, it is filled with caramelised apples, pastry cream and almond crumble on top.
For one 24cm diameter tart, we need:
- 100g butter
- 65 g icing sugar
- 1 egg yolk
- 170 g flour
- 8 g cocoa
Cream the butter with sugar, add the yolks then flour. Divide in 2, add in one half vanilla, in the other one cocoa. Roll out each color in a 2 cm thick rectangle, brush one rectangle with egg white, overlay the other one, cut in strips 2 cm wide. Arrange the strips, alternate the colors. Cut squares
And arrange them on the sides.
Arrange the other squares to form a pastry sheet:
Roll out and cut the base.
- 2-3 cooking apples (Granny Smith)
- 170 g caster sugar
- 35 g butter
- 25 g rum
Peel the apples and cut them into quarters and dices.
Heat the sugar at a low to moderate temperature until the sugar dissolves and caramelizes, changing color to golden brown.
Add the butter:
Add the apples (better split caramel in 2 separate pans, one for dices, the other one for wedges), cook and flambé with rum.
Reserve the juice and the apples.
- 80 g cream
- 80 g syrup from apples
- 3 small eggs
- 115 g caster sugar
- 15 g flour
Boil the cream and add the juice reserved from the caramelised apples.
Whisk in the eggs and the sugar, then add the flour and rum.
- 20 g butter
- 20 g flour
- 20 g sugar
- 20 g almond flour
Mix the butter, sifted flour, almonds and sugar until it resembles crumbs. Refrigerate.
Bake the crust. Arrange the apple wedges, then the cream. Arrange on the edge diced apples, spread the almond crumble in the center.
Bake at 180 ° C, about 15 minutes.
Can you resist a slice?