for 12 pieces

To marinate the apples

800 g	apples (e.g. Kissabel), peeled, halved, cored, cut into slices approx. 1 mm thick
3 tbsp	lemon juice
2 tbsp	sugar

Pastry dough

100 g	butter, soft
60 g	sugar
1 pinch	salt
1	fresh egg yolk
150 g	white flour

Filling

100 g	butter, soft
50 g	sugar
¼ tsp	salt
1	fresh egg
1	fresh egg white
120 g	shelled ground almonds, roasted
¼ tsp	bourbon vanilla powder
1 tbsp	white flour

How it's done

To marinate the apples

Mix the apples with the lemon juice and sugar, cover and marinate for approx. 30 mins.

Pastry dough

Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a hand mixer. Stir in the egg yolk. Add the flour, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper. Remove the upper sheet, place the dough and baking paper in the tart tin. Prick the base firmly with a fork, cover with the removed sheet of baking paper and weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove the baking paper and dried pulses, allow the tart base to cool slightly.

Filling

Using the whisk on a hand mixer, beat the butter, sugar and salt, add the egg and egg white, continue to beat for approx. 3 mins. until the mixture is lighter in colour. Mix in the almonds, vanilla and flour.

Tart

Spread the filling over the pastry base. Shape the apple slices into roses, arrange on top of the filling.

To bake

Approx. 50 mins. in the lower half of the oven. Remove from the oven, allow to cool slightly in the tin, remove from the tin, leave to cool completely on a rack.

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