Ingredients:
For the pastry:
190 g of flour
60 g of butter
2 tbsp of sugar
1 egg
1 tsp of vanilla extract
For the topping:
3 apples
1 tbsp of lemon juice
1 tbsp of sugar
1 tbsp of jam
3 tbsp of flaked almonds
Gelatine for cakes
Method:
On your working top put the flour, the egg, the sugar, the vanilla extract and salt: stir the ingredients in well. Add the cold diced butter and with a fork mix it in well with the other ingredients.
Then working with your hands combine the ingredients well together and make them into a ball. If it feels sticky on your hands put it in the fridge for 30 minutes wrapped in cling film.
Flatten the pastry with a rolling pin. Lay the pastry on a round baking tray and pinch it all over with a fork; spread a tbsp of jam all over the bottom of the tart. Peel and finally slice the apples, mix them up with a tbsp of lemon and a tbsp of sugar and lay them nicely onto the pastry.
Now spread the flaked almonds all over the apples and cook the tart at 200C for 25-30 minutes until the edges of the tart look nice and golden. Make the gelatine and pour it over the apples.
Let it rest until the gelatine has settled and cooled down before serving.
