45 minutes

Flour, 6,7 oz
Butter, 4 tbsp
Sugar, 2 tbsp
Egg, 1
Vanilla extract. 1 tsp

For the topping:
Apples, 3
Lemon juice, 1 tbsp
Sugar, 1 tbsp
Jam, 1 tbsp
Flaked almonds, 3 tbsp
Gelatine for cakes


Mix the flour, egg, sugar, vanilla extract and salt. Add the cold diced butter and, using a fork, mix it in well with the other ingredients.
Working with your hands, combine the ingredients well and shape them into a ball. If the ball is sticky on your hands, put it in the fridge for about 30 minutes, wrapped in cling film.
Flatten the pastry with a rolling pin, lay it on a round baking tray, then pinch it all over with a fork.
Spread a tablespoon of jam all over the bottom of the tart.
Peel and slice the apples, mix them up with a tablespoon of lemon and a tablesppon of sugar and lay them nicely onto the pastry.
Spread the flaked almonds all over the apples and cook the tart at 392F for 25-30 minutes, until the edges of the tart are nice and golden.
Prepare the gelatine and pour it over the tart. Before serving, let it rest until the gelatine has settled and cooled down.

Thanks to: My Little Italian Kitchen