Apple and almonds tart

Directions:

PREPARING THE DOUGH

• To be made at least 2h in advance

1. In a large bowl, place 250g of wheat flour, 100g of sugar, a pinch of salt and 150g of melted butter.
2. Mix thoroughly with your hands and make a well in the middle.
3. Add 1 egg yolk and ½ glass of milk into the well.
4. Mix into a ball without working the dough too much, just enough to incorporate everything together.
5. Place in the fridge for at least 1 hour and take it out 30 minutes before rolling it out.

• For a tart crust that will hold longer after cooking, replace the milk with water.

PREPARING THE APPLES

1. Peel the apples cut them in quarters, remove the pips and cut each quarter into 3 thick slices.
2. Prepare a large platter well sprinkled with jaggery (about 20g)
3. In a large pan on medium heat, put 25g of ghee and when hot, arrange ½ the apple slices into the pan and let the slices fry gently until colored a little. Then turn them over and let them take a bit of color.
4. Gently take the slices out into a plate with a skimmer.
5. Repeat with the other ½ of the apple slices.
6. When all the slices have been fried, arrange them on the already prepared large platter and sprinkle them with jaggery

PREPARING THE ALMOND CREAM

1. In a bowl, place 50g of melted butter, 50g of sugar, and 1 whole egg. Beat well until the mix is light and foamy.
2. Add 60g of almond flour and 20g of wheat flour. Beat well into the mix.
3. Then add 60ml of cream and mix well.

PUTTING IT ALL TOGETHER

Making the tarte

1. Use ghee to thoroughly grease the inside of a pie pan.
2. Roll out the dough on a clean surface well sprinkled with wheat flour, just enough to fit the pie pan.
3. Carefully place the rolled-out dough into the pan, making sure it adheres well to the sides, cutting all the excess with a knife.
4. Thoroughly pierce the bottom of the dough with a fork and pour onto it the almond cream.
5. Cook in a pre-warmed oven (at 210°c) for about 20min and take it out to finish the tart.

Finishing the tart

1. Starting at the outer edge of the tart and going clockwise, deposit the fried apple slices, thick part down, over the pre-cooked almond cream. Go counter clock-wise for the second row and so on until the almond cream is entirely covered.
2. Finish cooking in the oven (210°c) for another 15-20min.
3. It’s ready!
4. The tart can easily keep 4-5 days in the fridge without getting soggy and is best consumed lukewarm.