Ingredients
- 1 acras shortbread pastry
- 4 apples (jonagold, queen of pippins, boskoop…)
- 3 tablespoon(s) of ground almonds
- 3 tablespoon(s) brown sugar
- 30g butter
Preparation
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Preheat the oven to 180°C.
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Place the shortcrust pastry in a tart pan, deliberately allowing the sides to overflow.
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Cut the apples into slices, removing the core.
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Sprinkle the shortcrust pastry with powdered almonds, then place the reconstituted apples, tilting them slightly.
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Sprinkle with brown sugar and finish with a few knobs of butter. Fold the edges of the shortcrust pastry.
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Bake for 30 to 35 minutes.
