Preparation:

pastry

1. Combine flour, almond flour, powdered sugar, baking powder, cold butter, and salt in a food processor or by hand until a crumbly texture forms

2. Gradually add cream until the dough starts to come together, avoiding overworking it

3. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes

caramel

4. In a pan, melt the sugar over medium heat without stirring until it turns to caramel, swirling the pan gently to ensure even melting

5. Once caramelized, add butter and a pinch of salt, stirring gently. If the butter separates, let the caramel cool slightly before adding the butter

apples

6. Preheat the oven to 160°C (320°F)

7. Cook the apples in butter, water, and vanilla until they are softened but retain their shape

8. Arrange the cooked apples in a 26 cm ovenproof skillet, layering them in a circular pattern

9. Pour the caramel over the arranged apples

10. Place a plate over the apples to keep them submerged and cook on the stove for a few minutes

11. Transfer the skillet to the oven and bake at 160°C (320°F) for 1-1½ hours

12. Allow it to rest overnight

assembly

13. Roll out the chilled dough to fit over the apples in the skillet

14. Place it over the apples, tucking in the edges

15. Bake again at 160°C (320°F) for 45-60 minutes, or until the pastry is golden brown

16. Let the tart cool for a few minutes before inverting it onto a serving plate

serving

17. Serve with mascarpone cream: Whip 1 cup of heavy cream with ½ cup mascarpone and 1 tsp sugar until smooth

Notes:

• Granny Smith apples are not recommended due to their texture and acidity

• Less than 160g sugar will also work

• You can vary the flour ratio between regular and almond, as long as the total is 1.5 cups

• Olive oil can be substituted for butter when baking the apples, for a different flavor

See also:

• Original recipe source
• Apple arrangement example
• YouTube tutorial