[Tart crust] This is my way of making tart crust, but you can feel free to use your preferred recipe. First, allow the butter to soften to room temperature.
Add the sugar to the softened butter and mix until well blended. Then mix in the egg yolk. Add the milk and blend thoroughly.
Sift the flour and add along with the almond powder, mixing with a rubber spatula. After the flour is integrated into the dough, gather it into a ball to rest in the refrigerator.
Even if the crust becomes crumbly press it together with your hands. Wrap it in plastic wrap and let it chill for at least an hour.
[Topping] While your crust is resting, sauté the apples. Melt butter in a frying pan and place thinly sliced apples in a single layer.
Once the apples are cooked to transparency, allow them to brown slightly and then cool. Butter the tart pan.
Preheat the oven to 180°C. Roll the crust you prepared to about 5 millimetres and place in the pan. Pierce several times with a fork and bake for 15 minutes.
[Almond cream] While the crust is baking, prepare the almond cream filling. Mix the softened butter and sugar until well blended.
Add the eggs beaten in several batches, mixing well after each addition. Add the almond flour and pour into the baked tart shell.
Arrange the cooled apple slices on top of the tart and bake at 170°C for 30 minutes. Remove the tart from the pan after it has cooled and let chill.
In a small pan mix the sugar and water and heat over a medium flame. Once it comes to a simmer, shake the the pot occasionally and allow it to brown. Once it becomes a caramel colour, immediately take it off the heat.
Pour this over your finished tart and you're finished! It'll add a crispy layer and make it even more delicious, but it's fine to omit if you're short on time or ingredients.
I made a small tart with the leftover crust and topped it with a raw apple. The crunchy apple was also delicious.
Story Behind this Recipe
I love tarts! I had a lot of apples that I needed to eat, so I thought I'd make a tart with them! Moist apples are good, but I also wanted that crispy caramel texture. It's a very tasty match of flavors.
The crust recipe here will give you more than you need for this tart, so you can freeze the leftovers for your next dessert. If you add rum, add it during Step 9. If you add the caramel topping it will become crispy and crunchy, but you can leave it out if you like. As time passes and the tart reaches room temperature, the caramel will begin to soften.