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1
Preliminaries: Butter (not listed in ingredients) the tart pan lightly and chill the pan in the refrigerator.
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2
Make the tart crust: Bring the butter to room temperature and whisk until it reaches a creamy consistency.
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3
Add the powdered sugar in 3 batches and mix well.
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4
Add the egg gradually and mix well with each addition.
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5
Add the sifted flour and gently combine with a rubber spatula.
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6
Bring the dough together and wrap in plastic wrap.
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7
Let it rest overnight in the refrigerator.
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8
Put the dough between 2 sheets of plastic wrap and roll it out 3mm thick.
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9
Line the chilled tart pan with the dough.
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10
Pierce the dough with a fork and chill in the refrigerator in the pan.
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11
Weight down the crust with pie weights, and bake for about 20 minutes in a 180C oven.
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12
Once the rim of the crust starts to brown lightly, remove the weights and bake the bottom crust for 7 minutes.
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13
Once the bottom starts to brown lightly, let it cool on a baking rack.
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14
Make the almond Cream: Bring the butter to room temperature and whisk until it reaches a creamy consistency.
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15
Add the powdered sugar in 3 batches and mix well with each addition.
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16
Add the egg gradually and mix well with each addition.
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17
Add the sifted almond flour and fold it in.
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18
Let the cream rest in the refrigerator for 1 hour.
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19
In the meantime, we will caramelize the apples.
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20
Make the apple filling: Peel the apples and cut into wedges.
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21
Soak in salt water and take them out immediately.
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22
Pat them completely dry with paper towels.
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23
Heat the unsalted butter in a frying pan.
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24
Once melted, add the granulated sugar.
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25
Once it turns brown, turn off the heat and add the apples.
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26
Saute the apples until they are lightly browned over low- medium heat.
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27
Sprinkle some rum in at the end.
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28
Do not let the apples burn, whatever you do.
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29
The sauteed apples will stick together once they cooled down, so spread them out in a single layer to cool.
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30
The rested almond cream will be cold and hardened, so soften it by mixing it well.
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31
Put the softened cream into the crust and smooth out the surface.
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32
Arrange the sauteed apples on top of the almond dream, and bake the tart for 50 minutes in a 180C oven.
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33
While it's still hot, brush the top with apricot jam which has been passed through a sieve to remove any solid bits.
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34
Once the tart has cooled down, remove it from the pan and brush on another layer of apricot jam.
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35
Optionally sprinkle some powdered sugar on the rim to make it look pretty.
