Almond and caramelized apple tart base

Preparation time: 90 min

Preheat your Oven at 375 °F

• Mise en place

  Remove the butter from the refrigerator in advance so it can soften, then weigh and prepare all the ingredients required for the three components.

  Set up the stand mixer with the paddle attachment, a skillet for the apples and sufficient space to chill the dough and cool the fillings.

• Shortcrust pastry

  In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar and icing sugar until smooth, without incorporating too much air.

  Add the almond flour, followed by the egg. Mix only until evenly combined.

  Add the flour and mix on low speed until the dough just begins to come together. Do not overmix.

  Flatten the dough into a disc, wrap it in plastic wrap and refrigerate for 2 hours.

  Roll the chilled dough to approximately 3 mm thick, then line a tart pan or tart ring. Lightly prick the base and refrigerate while preparing the fillings.

• Caramelized apples

  Peel and core the apples, then cut them into small, even dice.

  Place the apples and brown sugar in a hot skillet. Cook over medium heat until the apples begin to colour and most of their liquid has evaporated.

  Add the maple syrup and continue cooking for a few minutes, until the apple dice are tender and lightly caramelized. Let cool before assembling.

• Almond cream

  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the almond flour and mix until smooth.

  Gradually add the eggs, followed by the flour and rum. Mix only until smooth; avoid overmixing so the almond cream does not puff excessively during baking.

  Let rest for 1 hour in the fridge before using it in the preparation.

• Assembly and baking

  Spread the almond cream in the chilled tart shell, filling it no more than halfway up the sides. Arrange the cooled caramelized apples over the cream.

  Bake at 375 °F for approximately 25 to 30 minutes, until the pastry and almond cream are golden brown.

  Let the tart cool slightly before unmoulding, then allow it to cool completely before adding the finish of your choice.