Ingredients for the tart crust
- 350 g all-purpose flour
- 180 g Lurpak cow milk butter
- 150 g icing sugar
- 4 egg yolks
- 1 vanilla vial
Ingredients for the cream
- 150 g Lurpak cow milk butter
- 150 g icing sugar
- 150 g almond flour
- 3 medium eggs
- 1 teaspoon cinnamon powder
- green or red apples
- brown sugar
Method for the tart crust
In a mixer’s bowl, using the paddle attachment, beat the butter and icing sugar on medium speed, until light and fluffy. Right after, gradually add the egg yolks and keep beating, until completely incorporated.
Then, add the flour, salt, and vanilla powder and keep mixing, until the mixture forms into a dough.
Wrap the dough with a piece of plastic wrap and refrigerate for 1 hour.
Method for the cream
In a mixer’s bowl, using the paddle attachment, beat the butter and icing sugar on medium speed, until it gets light and fluffy consistency. Then, gradually add the eggs, which have already been whipped up, flour, cinnamon, and almond flour. Continue beating at the same speed, until the ingredients are homogenized and the mixture gets a creamy consistency.
To assemble
After the dough has rested, place it in between two pieces of parchment paper and roll it out with a rolling pin until it has the same size as the 22 cm tart pan.
Then, spread the frangipane cream over the tart crust, and cover the whole surface of the tart with unpeeled apple slices.
Optionally, dust with brown sugar and cinnamon.
Bake in a preheated oven at 180 C fan for 25-30 minutes.
