Coulourful, sweet, tarte. A beautiful dish that takes a lot of effort and time, but when finished, people go crazy about the flavour and the looks of the dish. Definitely worth!
- 190 g plain flour
- 115 g soft butter
- 1 egg yolk
- 1 pinch of salt
- water as needed
Almond butter cream
- 120 g soft butter
- 120 g sugar
- 2 eggs
- 1 tablespoons rum
- 80 g ground almonds
- 20 g plain flour
- cinnamon, nutmeg to taste
- 5 granny smith apples
- 5 pink lady apples
- 1 lemon
- In a mixing bowl combine the flour and the salt.
In a mixer/food processor with the flat beater attachement, combine the butter and the egg yolk and beat it slightly.
- Combine the butter mixture and the flour mix with the mixer until it forms a moist, crumb-like texture, if the dough is too dry add the water at this point.
- When the dough has achieved the texture you are aiming for, take it out of the mixing bowl, press it into the shape of a ball. Cling-film the dough and let him rest inside the fridge for at least 45 minutes.
- In the mixer, whisk the butter and the sugar with the wire whisk attachement unil foamy. Mix in the 2 eggs and the rum gradually, then add the almonds and flour.
Season with 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Cover the dough and put in the fridge as well.
- Take the dough out of the fridge, roll out to approximately 2mm thickness.
Cover your tarte base with the sheat of dough, tear a little piece of dough off the edge and form a small ball and use it to push the dough to the base and into the ridges of the base.
- When the dough is neatly pushed into the base take a fork and poke holes into the bottom of the dough. Preheat the oven to 180°C.
Spread as much butter cream onto the dough base as you need to be approximately 0,5cm underneath the upper edges of the base and try to make a flat surface.
- Bake the cake for 35 minutes, until the cream is slighlty brown and the dough has been fully cooked. Don’t be surprised, the buttercream will naturally rise while cooking.
- While the cake is in the oven, core the apples, half them and slice them vertically in 0,5-1mm thick slices with the help of a mandoline, place the slices in a bowl, squeeze a bit of lemon juice on them and soften for 40 seconds at 900 Watt in the microwave.
- When the apples have softened, cool them down in the fridge until they are cold enough to touch.
Start making the roses by rolling up slice after slice onto each other and make as many roses to cover the base of the tarte.
- Take the tarte base out of the oven and use a palette knive or just a breadknive, to take off about 1-2 cm of the buttercream so you are at the same height of the outer edges of the tarte.
- Place the apple roses on top of the buttercream and fill small gaps with tiny roses.
Show off to your friends and family and earn amazed looks!