Ingredients
- 4 pink lady or elstar apples
For the sweet pastry
- 150 g of unsalted butter
- 100 g icing sugar
- 45 g of almond powder
- 90 g egg
- 300 g flour
- 4 g of salt
For the compote
- 1 kg of queen of pippin or boskoop apples
- 200 g sugar
Preparation
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In the bowl of a stand mixer, mix the butter, sugar and almond powder with the leaf tool until you get a smooth texture. Pour in the egg and mix again. Then gradually add the flour and salt, mix and then let the dough rest in a cool place for 30 minutes.
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Roll out the dough to 3 mm thick and line a tart ring. Leave to rest for another 30 min.
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Peel all the apples. Remove the core and seeds. Cut the Reine des Reinettes apples into pieces and cook them with the sugar and a glass of water for about 20 minutes. Once softened, blend them to obtain a compote. Leave to cool.
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Preheat the oven to 180°C (gas mark 6). Pour the cold compote over the sweet pastry. Cut the remaining raw apples into thick slices. Arrange them over the entire surface and bake for 45 minutes. Leave to cool before serving.
