Ingredients for the tart crust
- 350 g all-purpose flour
- 150 g Lurpak cow milk butter
- 150 g icing sugar
- 4 egg yolks
- 1 vanilla vial
Ingredients for the almond crumble
- 100 g Lurpak cow milk butter
- 50 g brown sugar
- 100 g almond flour
- 100 g all-purpose flour
Ingredients for the filling
- 3 red apples
- 50 g brown sugar
- 50 g Lurpak cow milk butter
- 1 tablespoon cinnamon powder
- 1 tablespoon corn starch
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. Then, gradually add the egg yolks, and right after, add the flour and vanilla powder, beating constantly until the mixture comes together and forms into a ball.
Wrap the dough with a piece of plastic wrap, and refrigerate for 1 hour.
Method for the almond crumble
In a mixer’s bowl add all the ingredients and with the paddle attachment beat them all, until it forms into a dough. Then, wrap it with a piece of plastic wrap and refrigerate for 1 hour.
Method for the filling
Peel the apples cut them into small pieces, and place them into a frying pan adding the butter, brown sugar, and cinnamon powder. Place the frying pan over medium heat and sauté, until all the ingredients release their liquids. Then, add the brandy and cornstarch, and stir until it gets a mushy consistency.
Right after, remove it from the fire and let it cool.
To assemble
Place the dough in between two pieces of parchment paper and roll out the dough with a rolling pin, until it has the same size as the tart pan. Remove the parchment paper from the upper side and transfer the dough into the tart pan. Spread the dough and start pressing the sides and bottom, so that the dough covers the whole surface of the tart pan.
Afterwards, add the sauté apples over the tart crust and scatter small pieces of the almond crumble over the apples. Make sure to cover the whole surface of the tart with the almond crumble.
Finally, bake in a preheated oven at 180 C fan for about 30 minutes.
