Instructions

1. 【Pâte Sucrée】
   Mix the ingredients in the order where they are listed from top to bottom.
   While butter is slightly firm, add the icing sugar and mix.
   (Use a whisk to mix and make sure there aren’t too many bubbles)
2. Add the room temperature beaten eggs a little bit at a time.
3. Add the sifted almond powder and cake flour together in two parts and mix briefly.
   Let sit overnight.
4. The next day, knead the dough again, spread it out at a thickness of 3 mm, and place it in the pan.
5. 【Crème d’Amandes】
   Soften the butter, add the sugar, and mix so it does not harden.
6. Add the beaten eggs a little bit at a time (so it mixes uniformly).
7. Add the almond powder all at once and mix briefly.
8. 【Apple Sauté】
   Cut the apple into 12 equal pieces and dip them in salt water.
9. Melt the ingredients marked with (a) in a frying pan and heat caramelized.
10. Add the vanilla extract and apple, sauté and let the water evaporate.
    Add the granulated sugar ② and let the water evaporate again.
11. When the apples form a luster, add the lemon juice and let the water evaporate.
12. Finally, add the brandy all over.
13. 【Crumble】
    Place all the ingredients (except walnuts) in a food processor and blend together.
    Last add the walnuts. Store it in crumble shape.
14. 【Montage】
    Add the cream cheese to the crème d’amandes, squeeze 10g onto the pâte sucrée and place two slices of the apple sauté on top.
    Add 25g of the crème d’amandes on top.
15. Line up the apple slices, apply melted butter (in addition to the amount of butter listed in the ingredients) and dust lightly with granulated sugar.
    Sprinkle the crumble and bake for 35 minutes at 170℃.