Sweet shortcrust pastry:
- 400g plain flour
- 200g butter (cubed)
- 100g icing sugar
- 3 egg yolks
- 6 apples, approximately 800g
- 300ml crème fraîche, 18 %
- 100g sugar
- 2 tbsp ground cinnamon
- 50g flaked almonds
Rub the flour and butter together, add sugar and egg yolks, and combine the mixture into a dough. Wrap the dough in kitchen wrap and refrigerate for two hours.
Dust the table top with flour, and roll out the dough with a rolling-pin.
Roll out the pastry and line a tart dish or spring form pan with a removable base (approx. 30 cm in diameter). Prick the dough with a fork, and refrigerate for about an hour.
Wash the apples, peel and remove the core and cut into wedges. Place the apples in a bowl with crème fraîche.
Mix the sugar and cinnamon, and chop the almonds coarsely.
Fill the tart crust with the apples and crème fraîche, and sprinkle with cinnamon sugar and almonds.
Bake in the middle shelf of a pre-heated oven at 180°C/350°F/Gas 4 for about 60 minutes.
Serve warm with vanilla ice cream.