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[Tart crust] This is my way of making tart crust, but you can feel free to use your preferred recipe.
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First, allow the butter to soften to room temperature.
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Add the sugar to the softened butter and mix until well blended.
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Then mix in the egg yolk.
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Add the milk and blend thoroughly.
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Sift the flour and add along with the almond powder, mixing with a rubber spatula.
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After the flour is integrated into the dough, gather it into a ball to rest in the refrigerator.
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Even if the crust becomes crumbly press it together with your hands.
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Wrap it in plastic wrap and let it chill for at least an hour.
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[Topping] While your crust is resting, saute the apples.
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Melt butter in a frying pan and place thinly sliced apples in a single layer.
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Once the apples are cooked to transparency, allow them to brown slightly and then cool.
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Butter the tart pan.
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Preheat the oven to 180C.
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Roll the crust you prepared to about 5 millimetres and place in the pan.
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Pierce several times with a fork and bake for 15 minutes.
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[Almond cream] While the crust is baking, prepare the almond cream filling.
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Mix the softened butter and sugar until well blended.
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Add the eggs beaten in several batches, mixing well after each addition.
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Add the almond flour and pour into the baked tart shell.
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Arrange the cooled apple slices on top of the tart and bake at 170C for 30 minutes.
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Remove the tart from the pan after it has cooled and let chill.
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In a small pan mix the sugar and water and heat over a medium flame.
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Once it comes to a simmer, shake the the pot occasionally and allow it to brown.
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Once it becomes a caramel colour, immediately take it off the heat.
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Pour this over your finished tart and you're finished!
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It'll add a crispy layer and make it even more delicious, but it's fine to omit if you're short on time or ingredients.
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I made a small tart with the leftover crust and topped it with a raw apple.
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The crunchy apple was also delicious.
