Apple & Almond Cream Tart

Instructions

- In the bowl of a stand mixer fitted with the paddle attachment, combine all the pastry ingredients and mix until a dough forms. Wrap in plastic wrap and refrigerate.
- In the same mixer bowl, combine all the almond cream ingredients and mix until smooth. Refrigerate.
- Peel the apples, cut them into quarters, and remove the cores.
- In a medium saucepan, bring the water, sugar, and vanilla to a boil.
- Add the apples to the syrup and cook for 15 minutes. Remove the apples (reserve the syrup) and let them cool. Once cooled, slice them thinly.
- Remove the pastry from the refrigerator and roll it out to about 3 mm (⅛ inch) thick. Transfer it to a tart pan, pressing it into the base and up the sides. If the dough tears or there are gaps, simply patch them with extra dough. Trim away any excess from the edges.
- Spread the almond cream evenly over the pastry.
- Arrange the apple slices on top in any pattern you like—or simply scatter them naturally.
- Bake in a 170°C (340°F) oven for 1 hour, or until the pastry is beautifully golden.
- Brush the apples generously with the reserved sugar syrup and refrigerate until ready to serve.

Apple & Almond Cream Tart