Ingredients

For the shortcrust pastry

200g flour

150g fresh butter

40g powdered sugar

40g almond and/or hazelnut powder

2 egg yolks

1 pinch of salt

1-2 vanilla pods

For the tart base

60g caster sugar

1-2 vanilla pods

2 eggs

250cl crème fraîche or 250g fromage frais

1 apple, cut into thin slices

For the caramelised apple

50g butter

10g brown sugar

1 apple

For the apples in rose form

1 to 3 apples

1 lemon

10cl verjuice

Directions

For the shortcrust pastry

Prepare the pastry the day before and keep it in the fridge. On the day, roll out the pastry in the tart tin. Bake at 170°C for 20 minutes.

For the tart base

Mix the sugar, eggs and vanilla. Add the crème fraîche or fromage frais. Keep in a cool place. For the caramelised apples, melt the butter and brown sugar. Add the apple, cut into thin slices. When ready, arrange the caramelised apple pieces on the tart base, spread the fresh apple slices on top and pour over the cream. Bake at 170-180°C for 30 minutes.

For the apples in rose form

Cut the apples into thin slices. Heat the slices with the lemon juice and verjuice, then roll them into roses. Press them into the cream of the tart. Place in the oven at 170-180°C for 5 to 10 minutes. Reduce the remaining lemon juice and verjuice mixture in the pan. Brush over the tart after removing from the oven.

Tips

Choose tart apples from local producers, if possible with a red skin to give the apples a nice pink colour.

For a vegan version, use rapeseed or sunflower oil instead of butter for the shortcrust pastry and no eggs. For the cream, use a base of plant milk, sugar, cornflour, agar-agar and vanilla.

This article was written in for the  magazine, published on 11 December. The content is produced exclusively for the magazine. It is published on the website as a contribution to the complete Paperjam archive. .

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