|50 g||almond flour|
|350 g||unsalted butter (cold)|
|½ tsp||lemon zest|
|3 tbsp||lemon juice|
|1 tsp||vanilla bean seeds|
|50 g||confectioner’s sugar|
|unsalted butter (for greasing)|
Add flour, almond flour, butter, sugar, a pinch of salt, and lemon zest to the bowl of a food processor. Pulse for approx. 30 – 45 sec. to mix. Add eggs and keep pulsing until the dough comes together. Remove dough from food processor, cover with plastic wrap, and let rest in the refrigerator for at least 1 hr.
While the dough rests, wash, peel, and dice apples into 2-cm/0.8-in. chunks. Add apple chunks to a large bowl, cover with water, and add lemon juice. Set aside.
Add remaining butter and sugar to a saucepan over medium-low heat. Stir with a wooden spoon until it turns into homogeneous caramel. Gradually add the diced apples and vanilla bean seeds and stir until fully coated. Then, let cook for approx. 2 min. Add starch and keep stirring to prevent lumps for approx. 2 – 3 min. Set filling aside.
Preheat oven to 180°C/350°F. Grease pan with butter. Roll out ⅔ of the chilled dough and place it in the tart pan. Press the edges against the sides of the pan, transfer it back to the refrigerator, and let chill for 10 min. more.
Remove rolled out dough from the refrigerator and top it with caramelized apple mixture. Roll out the remaining dough and create a pattern on top of the apples. Bake for approx. 45 – 50 min. then let cool for at least 20 min.
Add confectioner’s sugar and remaining lemon juice to a small bowl. Mix with a spoon until smooth and drizzle it on the cooled cake before serving. Enjoy!