FRENCH APPLE TART WITH ALMOND CREAM AND APPLESAUCE FILLING | SAM LAKE CHANNEL

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Hello everyone, hope you are all well! Today I am sharing with you a delicious recipe of French apple tart with a delicious almond cream and applause filling, a recipe to shared with your family and friends!
Enjoy!
❤

Ingredients for the applesauce:
• 5 apples
• 1 tsp of vanilla liquid
• Zest of half a lime

Peel, empty and cut the apples into small cubes, pour them in a pan with the vanilla and the zest. Cook over low heat for 20 minutes, then blend to obtain a smooth applesauce.

Ingredients for the sweet dough: (prepare the day before)
• 140g of butter
• 75g icing sugar
• 2g of salt
• 25g of almond powder
•1 egg
•250g of flour

Work the soft butter with the icing sugar, add the salt, the almond powder and then incorporate the egg. Add the flour and mix to obtain an homogeneous dough without over working the dough. Cover with cling film and leave in the fridge overnight or until the dough has hardened. Flour a mould and pre-cook the dough for 15 minutes at 180c the dough should not be colored, then let it completely cool down before use.

Ingredients for the almond cream:
• 40g of butter
• 40g of sugar
• 40g of almond powder
• 40g whole egg beaten
• 4g of flour

Whisk the soft butter with the sugar, add the almond powder, the egg and the flour.

To assemble the apple pie:
• 5-6 large apples

Mix the almond cream with the applesauce and spread on the bottom of the precooked pie. Peel, empty and cut the apples into regular and thin slices. Arrange slices along the edge of the pie, squeezing them tightly. Fill the center with apples. Repeat the same rosette above. Apply the melted butter with a brush on all the apples and sprinkle with sugar. Bake for about 1h at 170c (or more depending on your oven, watch the pie, the bottom of the pie must be well cooked and the apples should be golden. Let the pie cool down and melt the apricot jam, sieve the jam and brush the pie with the jam. Leave in the fridge for a few hours.
Enjoy!

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