Ingredients
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For the pastry
-
For the almond filling
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For the garnish
-
To assemble
Steps
Step 1/4 : For the pastry
- Prepare the pastry. Preheat the oven to 180°C.
- Melt the butter in a saucepan over a very low heat.
- Add water and sugar and then flour. Bring together to form a ball.
- Leave to rest for 20 minutes.
- Butter a tart tin and push the pastry into the base with your fingers.
- Bake blind for 30 minutes (use baking beans to weight down the pastry base to prevent it from rising during baking). Set aside
Step 2/4 : For the almond filling
- Split the vanilla pod and scrape out the seeds.
- Mix all the ingredients in a bowl.
- Spread the almond filling on top of the pastry base.
- Put back in the oven and bake until golden
Step 3/4 : For the garnish
- Melt the butter on a low heat.
- Cut the Pink Lady® apples into thin slices, leaving the skin on. Sprinkle with lemon juice.
- 10 minutes before the cooking time is up, take out the tart and arrange the apple slices over it.
- Brush the apple slices with melted butter and sprinkle with brown sugar.
- Put back in the oven for another 10 minutes until the apple has softened and turned golden brown.
- Leave to cool at room temperature for one hour.
Step 4/4 : To assemble
- Chop the mint.
- Toast the almond slivers in a dry frying pan.
- Sprinkle the tart with the mint and almonds and serve.
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For the pastry
- 300 g Flour
- 3 tbsp water
- 180 g unsalted butter plus a little more for greasi
- 150 g golden cane sugar
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For the almond filling
- 1 tbsp Flour
- 1 vanilla pod
- 125 g ground almond
- 1 egg
- 150 g golden cane sugar
- 75 g de softened unsalted butter
- mini bagel bread
- Salted butter caramel
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For the garnish
- 4 Pink Lady® apples
- 1 lemon
- 20 g butter
- 15 g brown sugar
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To assemble
- 20 sliced almonds
- 10 fresh mint leaves
- mini bagel bread
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