Ingredients

Streusel
flour
0.25 cup
80 g
2.80 oz
2.64 fl oz
nut flour
0.25 cup
80 g
2.80 oz
2.64 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
butter
0.25 cup
80 g
2.80 oz
2.64 fl oz
Vanilla biscuit
flour
0.25 cup
80 g
2.80 oz
2.64 fl oz
baking powder
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
salt
pinch
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
vanilla extract
1 tsp
4.92 ml
eggs
0.50 cup
150 g
5.25 oz
4.95 fl oz
vegetable oil
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
apples cut in cubes
0.75 cup
200 g
7 oz
6.60 fl oz
Caramel
cream 33%
0.50 cup
120 g
4.20 oz
3.96 fl oz
butter
0.50 cup
130 g
4.55 oz
4.29 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
glucose syrup
0.50 cup
100 g
3.50 oz
3.30 fl oz
gelatin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
water
2 tbsp
30 g
1.05 oz
0.99 fl oz

Method

Streusel

For the streusel:

  • 80 g flour | 2.80 oz
  • 80 g nut flour | 2.80 oz
  • 80 g sugar | 2.80 oz
  • 80 g cold butter | 2.80 oz

Mix the dry ingredients; add the butter in cubes, and mix until crumbled. Spread the streusel over two 16 cm (6.3 inch) rings, and bake for 10 minutes at 170C (338F). Refrigerate.

Vanilla biscuit

For the vanilla biscuit:

  • 80 g flour | 2.80 oz
  • 2 g baking powder | 0.05 oz
  • a pinch of salt | 0.00 pinch
  • 80 g sugar | 2.80 oz
  • vanilla (extract 1 tsp / 1 pod / or sugar with vanilla) | 1.00 item
  • 150 g eggs | 5.30 oz
  • 25 g vegetable oil | 0.90 oz
  • 200 g diced apples | 7.05 oz

Cut the apples, and spread them over the streusel (into a ring).

Whip the eggs with sugar until fluffy and light (like a soft meringue). Mix the dry ingredients, and pour them into egg foam. Mix gently, moving from the bottom to the top, trying to maintain the volume. Pour in all the oil, and mix. Pour the mass over the apples, into two rings, 16 cm (6.3 inch) in diameter. Bake the tart at 179C (354F) for 30 minutes. Let it cool. Remove the rings (better after the fridge).

Caramel

For the caramel:

  • 120 g cream 33% | 4.25 oz
  • 130 g butter | 4.60 oz
  • 80 g sugar | 2.80 oz
  • 100 g glucose syrup | 3.55 oz
  • 5 g gelatin | 0.20 oz
  • 30 g water | 1.05 oz

Pour the gelatin with water.

Bring the cream to a boil, and set aside. Caramelize the glucose with sugar in a thick-bottomed saucepan, and then gently pour in the cream in several passes, stirring well. Beware of hot steam! Add the gelatinous mass, and mix. Boil for 2 to 3 minutes. Add the butter, and mix well; then whip the caramel with a blender. Stabilize it in the fridge for 8 hours. Soften before use. Apply the caramel on top of the tart.