Soft almond tart, steamed apple with vanilla, salty caramel butter

Preparation time: 40 min

Preheat your four at 410 °F

• For the mise en place

  Break the spéculos, spread it at the bottom of a tart shell. Zest the lemon and squizz the juice (reserve it). Peel and cut the apple in quarter.

   

• For the Gêne bread

  In the food processor, put the almond paste in small pieces, the melted butter, smooth it, add half of the eggs and the baking powder, smooth it again. Add the rest of the eggs and the zests, and smooth it a last time.

  Pour it on the speculos in the tart shell, put it in the oven on 410F for about 15 minutes, out of the oven remove it from the shell gently and soak it with the lemon juice.

   

• For the steamed apples

  In a hot pan melt the sugar time after time, until a nice golden brown coloration. Add the butter and the apples make sure the apples will be covered compltely with the caramel.

  Add the apple juice and the lemon juice, cover it and place it in the oven for 8 min. Remove the apples from the pan, cool it down and place it in the Gêne bread.

• For the salty butter caramel
  In a pot, cook the dry sugar until a light brown coloration, add the butter and mix. Add the hot cream mix it and cook it for two minutes until nice and smooth.