2: Spread an even layer of almond cream over the tart base. Place in the fridge.
3: Peel 5 apples, cut in 2 lengthways and remove the hearts.
4: Cut each apple half into strips.
5: Garnish the tart base with apple slices...
6: ...all over the almond cream.
7: Place in the oven, with the bottom down, for approximately 30 minutes. If your apples turn too much color at the end of cooking, protect them with a sheet of aluminum foil.
8: Let cool before, if possible, glazing the top of the tart with a brush.
9: Enjoy warm or cold.
Remarks
As the combination of shortcrust pastry and almond cream is quite sweet, I recommend you choose more tart apples (reinette, granny-smith...) for a delicious contrast. Glazing in step 8 is not absolutely essential, but it quickly turns your tart into a little masterpiece...