- Prep Time : 40 minutes
- Cook Time : 30 minutes
Make the pastry by putting the flour in a heap on your work surface. Make a hole in the middle and add the eggs, the sugar , the lemon zest, the vanilla extract and the butter cut into cubes. Quickly incorporate the ingredients with your hands and form a ball then put it in the fridge for 30 minutes wrapped in cling film.
Divide the pastry into two parts.
Using a rolling pin flatten the dough 5 mm thick and place it on a greased round mold. I have used a mold of 24 cm or 0.2 in diameter.
Brush the base of the tart with jam
Sprinkle with half of the almond flour
Peel the apples and cut them into thin slices then place them on the tart.
Sprinkle again with the remaining almonds.
Cover the tart with the remaining pastry.
Prickle the top of the tart with a fork to allow the steam to be released during cooking.
Bake the cake at 180°C or 356F for about 30 minutes or until golden.
This is ideal to be served with afternoon tea or coffee!
I am entering this to "Bake of the Week" hosted by Casa Costello.