Rustic Apple Vanilla Tart

Ingredients

6 servings

• 3 apples
• 1 splash of water
• 1 vanilla bean or 1 teaspoon of vanilla extract
• 1 tablespoon of sugar
• 5 apples
• 1 splash of lemon juice
• 200 g of wheat flour
• 50 g of almond powder
• 70 g of cane sugar
• 150 g of softened butter
• 2 eggs
• 1 pinch of salt
• 1 egg yolk for the glaze

Steps

1. 1

   In the extra-large bowl of the Russell Hobbs Matte Black Food Processor, attach the mixing accessory. Add the flour, almond powder, soft butter, sugar, salt, and eggs. Mix until you get a smooth and homogeneous dough. Wrap in plastic wrap and chill in the fridge for 1 hour.

2. 2

   Meanwhile, prepare the compote: peel and core the apples. Cut them into small pieces. Place them in a saucepan over medium heat with a splash of water and let cook covered for 20 minutes.

3. 3

   At the end of cooking, add the vanilla seeds or vanilla extract as well as the sugar. Let it cool.

4. 4

   Then attach the chopping accessory to the extra-large bowl of the Russell Hobbs Matte Black Food Processor, add the cooked apple pieces, and blend until you get a smooth, lump-free compote.

5. 5

   Wash the remaining apples and cut them into thin slices. Drizzle them with a splash of lemon juice.

6. 6

   Preheat the oven to 180°C (350°F).

7. 7

   Retrieve the chilled dough and roll it out to form a circle about 25 cm in diameter. Place it on a baking sheet covered with parchment paper.

8. 8

   Spread the apple compote over the dough, leaving 3 cm at the edges. Arrange the apple slices on top, then fold the edges of the dough toward the center of the tart.

9. 9

   Brush the dough with a little egg yolk for color during baking and bake for 30 minutes.