Preparation of the almond shortcrust pastry :
- Put the flour, ground almonds, icing sugar, and very cold butter in the bowl of your food processor fitted with the blade attachment.
- Mix gently until it resembles coarse sand.
Mix the water and egg yolk, add to the food processor bowl all at once, and run the food processor just long enough to combine the dough. - Form the dough into a disc, cover tightly with plastic wrap, and refrigerate for at least 2 hours.
Preparation of vanilla almond cream :
- Make the almond cream while the dough is cooling: whisk the softened butter and sugars until creamy, then add the eggs one at a time; the mixture should turn pale.
- Fold in the ground almonds without over-whisking.
- Cover with plastic wrap and refrigerate until the dough is ready.
Assembly :
- Preheat your oven to 165°C and wash, peel, and core your apples. Then cut them in half and slice them into pieces that are not too thick.
- Once the dough has cooled, roll it out on your work surface to a thickness of 0.3 mm, then place it in your pie dish, pressing it firmly into the edges.
- Arrange the apples evenly on top and bake for about 35-40 minutes at 165°C for a 22 cm diameter tart (sprinkle the slivered almonds on the tart 15 minutes before the end of baking).
- Once cooked, leave it to cool on a wire rack before glazing with La Patelière tart glaze.
Bonne dégustation !
