Step 1

*Prepare Ahead: Pâte Sablée and Almond Cream (The Day Before)*

This recipe yields a generous amount of pâte sablée, a buttery and crumbly shortcrust pastry, perfect for making tarts. You’ll need approximately 210g of dough for a 15cm mousse ring or about 150g for a 15cm tart pan. Feel free to adjust the recipe quantities based on your needs.

Step 2

**Making the Pâte Sablée:**

1. In a bowl, cream the softened, room-temperature butter with a whisk until smooth. Be careful not to melt it; just soften it to a creamy consistency.
2. Sift the powdered sugar into the butter mixture and mix gently with a whisk or spatula until just combined. Avoid overmixing to prevent the butter from becoming too warm.

Step 3

3. Gradually add the room-temperature eggs, whisking well after each addition to ensure they are fully incorporated and the mixture doesn’t curdle. Continue whisking until you achieve a smooth, homogenous batter.

Step 4

4. Add the sifted cake flour and mix with a spatula or dough scraper until just combined and no dry streaks remain. Overworking the dough can lead to a tough crust.
5. Gather the dough into a ball, wrap it tightly in plastic wrap, and flatten it into a rectangular shape. Refrigerate for at least one day to allow the dough to rest and firm up, making it easier to handle.

Step 5

**Making the Almond Cream:**

1. In a bowl, cream the room-temperature butter and granulated sugar together until light and fluffy. This is often referred to as the ‘pomade’ stage.
2. Add the sifted cake flour, almond flour, and hazelnut flour. Mix until just incorporated, ensuring there are no lumps.
3. Gradually add the room-temperature eggs in 2-3 additions, mixing well after each addition to create a smooth, emulsified cream. Stir in the rum, if using, for an extra layer of flavor.

Step 6

**Preparing the Stewed Apples:**

1. Core and peel the apple, then cut it into quarters. Slice each quarter crosswise into approximately 5mm thick pieces.
2. In a saucepan, combine the sliced apples, granulated sugar, and the seeds scraped from half a vanilla bean (or vanilla extract). Cook over medium heat until it begins to simmer, then reduce heat to low and continue cooking until the apples are tender and the syrup has thickened slightly.
3. Once the apples are cooked and the syrup is syrupy, stir in the butter until melted. Add cinnamon powder and lemon juice for extra flavor and brightness.
4. Drain any excess syrup from the stewed apples using a sieve and let them cool slightly. (Tip: Avoid overcooking the apples; they should be tender but still hold their shape with a slight bite.)

*Tip: For tarts, ‘Gravenstein’ or other crisp, tart apples are ideal. If using a sweeter apple like Fuji, you might want to increase the lemon juice slightly to balance the sweetness.

Step 7

**Assembling and Baking the Apple Tart:**

1. Lightly grease the inside of a 15cm round mousse ring or tart pan. Roll out the pâte sablée dough to about 3mm thickness and line the prepared ring or pan. Trim any excess dough from the edges.
2. Prick the bottom of the tart shell all over with a fork. This is called ‘piking’ and helps prevent the crust from puffing up during baking.
3. Spread a layer of almond cream evenly inside the tart shell, filling it about halfway up the sides of the ring. If using a tart pan, spread it to cover the bottom and up the sides.
4. Arrange the drained stewed apples neatly over the almond cream, creating a relatively flat layer.

Step 8

5. Slice the remaining apple thinly (about 2mm thick) and arrange these slices decoratively on top of the stewed apples, overlapping them in two layers for a fuller appearance.
6. Bake in a preheated oven at 180°C (350°F) for 30-45 minutes, or until the almond cream is set and the crust is golden brown. Keep an eye on the tart to ensure the crust doesn’t overbake. Adjust baking time as needed based on your oven.

Step 9

7. Once the tart has cooled, brush the top with warmed apricot glaze (nappage) or peach jam for a beautiful shine and added sweetness. For an extra touch, you can sprinkle chopped pistachios around the edge of the tart.