Thick Apple Tart

Method

1. 1
   Preheat the oven to 180°C (350°F). Unroll the shortcrust pastry into your tart pan. Prick the base all over with a fork and put the pan in the refrigerator while you prepare the filling.

   💡 Tip

   The fridge stop prevents the pastry from shrinking during baking. Don't skip this step.
2. 2
   Peel the apples, remove the cores and cut them into thin, even slices.

   💡 Tip

   Thin, even slices cook uniformly. A mandoline or a thick peeler helps you work faster.
3. 3
   Arrange the apple slices on the pastry, overlapping them slightly.

   💡 Tip

   No need for a perfect pattern, but a little organisation and it looks much better on the plate.
4. 4
   In a bowl, whisk the whole eggs with the sugar and vanilla sugar until the mixture turns pale and thick. Add the flour, cream and ground almonds. Mix until smooth and pour over the apples.

   💡 Tip

   The mixture needs to genuinely turn pale and thicken before you add the rest. That takes 2 to 3 minutes of whisking, no less.
5. 5
   Bake at 180°C (350°F) for 30 minutes, until the tart is well golden.

   💡 Tip

   Serve while still warm for the best experience. If it's cooled down, pop it back in the oven for 5 minutes before serving.