Summary

Ingredients

For the shortcrust pastry:

• 250 g spelled flour, type 630
• 150 g butter, cold, diced
• 1 egg (s)
• 80 g suar

For the filling:

• 2 egg yolks
• 60 g suar
• 100 g almond (s), round
• 100 g crème fraîche
• 700 g apples, e.. Rubinette, peeled, pitted and cut into thin slices
• some lemon juice to drizzle over the apple slices

Also:

• 50 grams sugar
• a few flakes butter, amount to taste

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Instructions

1. Make a smooth batter from the first four ingredients. Roll out the dough into a circle on baking paper, slightly larger than the tart pan. Place in the pan with the baking paper and press up the edge of the pan. Cut off any excess paper. Cover with foil and place in the refrigerator for 45 minutes.
2. Preheat the oven to 250 ° bottom heat.
3. For the filling, drizzle the prepared apple slices with the lemon juice and set aside. Mix the two egg yolks with the sugar until creamy until a whitish mass is formed. Stir in the almonds and crème fraîche. Take the tart pan out of the refrigerator and spread the egg and almond mixture on top. Place the apple slices in a fan-like manner, close together, on the cake. Now sprinkle with the rest of the sugar and top with flakes of butter and bake in the preheated oven for 35-40 minutes (stick test).