Preparing the pie crust:
Mix all the ingredients together in the order listed below:
500g of flour
2 eggs + 1 egg yolk
2 teaspoons of baking powder
125g of sugar
1 sachet of vanilla sugar
250g of softened margarine
1 tablespoon of oil
A pinch of salt
Preparation :
Mix all the ingredients in a food processor fitted with the dough hook. Once you have a smooth shortcrust pastry (add a little water if your dough is too stiff), roll out the dough to a maximum thickness of 0.5 cm in your tart tin.
Bake it in the oven at 180 degrees (15 to 20 minutes depending on each oven).
Almond cream (Frangipane) recipe:
– 100 g of ground almonds
– 100g of ground roasted hazelnuts
– 200 g of granulated sugar
– 4 eggs
– 170 g of butter or margarine
– 1 sachet of vanilla sugar
Beat together the softened butter (or margarine), sugar, and vanilla sugar.
Add the eggs while continuing to beat, then the ground almonds and hazelnuts.
Finishing :
Place the almond and hazelnut cream and the finely sliced apples in a rosette pattern in the pre-baked pastry and bake for 15 minutes.
Add a little vanilla sugar towards the end of cooking to caramelize the top.
Remove from the oven and let cool, then brush with warmed apricot jam for extra shine!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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