Apple Tart

Ingredients

• Sweet pastry dough
• 155 g butter
• 70 g powdered sugar
• 20 g ground blanched almonds
• 1 g salt
• 1 egg
• 190 g flour
• Almond cream:
• 40 g butter
• 40 g sugar
• 40 g ground blanched almonds
• 1 medium egg
• For the filling:
• 250 g Granny Smith apples
• 30 g lemon juice
• 50 g sugar
• For the final decoration:
• 10 Royal Gala apples
• 50 g butter
• Note:
• Please stick to the timing so the apple edges do not burn, and please follow the quantities carefully to achieve a good result.
• This wonderful new apple tart recipe is from our group friend What's Cooking Today:
• Simon Nassar ‎

Method

1. In the bowl of a stand mixer, mix the butter with the powdered sugar, salt, ground almonds, and egg until the mixture becomes very soft and smooth.
2. Add the flour and mix until the dough comes together.
3. Wrap the dough in plastic wrap and place it in the refrigerator for about 4 hours.
   Timers: 240 min
4. Then remove the dough from the refrigerator and roll it out evenly to a thickness of 2 mm. Place it in a 16 cm tart ring, then return it to the refrigerator for about 1 hour or more, then bake at 160°C for 20 minutes.
   Timers: 60 min, 20 min
5. Meanwhile, prepare the almond cream. When the tart comes out of the oven, spread the cream evenly in the center of the tart, then return the tart to the oven and bake for only 15 minutes. Leave it to cool.
   Timers: 15 min
6. Cut the Granny Smith apples into small cubes. In a saucepan or skillet, add the lemon juice and sugar and cook until the apple cubes are tender. Set aside.
7. Trim the ends of the apples, peel them if desired, and remove the cores with a special spoon, then use a mandoline to slice them 2 mm thick.
8. Place the tart on a serving plate, add the filling inside and spread it evenly, then arrange the apple slices on top of each other (as in the photo) until you have a rose shape.
9. Once this step is finished, melt the butter and gently brush it over the apple rose, then bake in the oven for only 10 minutes at 170°C.
   Timers: 10 min