French Classic Creamy Apple Tart - 2

Steps: 1. In a large bowl, combine sifted all-purpose flour, powdered sugar, and salt. Add cold butter cubes. Rub the butter and flour together with your hands or a pastry blender until it resembles coarse crumbs. 2. Add the egg and gently mix and press to form a dough (be careful not to overwork it, as this can develop gluten and affect crispiness). Wrap the tart dough in plastic wrap and refrigerate for at least 1 hour. 3. Remove the dough from the refrigerator and roll it out into a thin sheet about 0.3 cm thick. Line the tart pan with the dough and prick the bottom with a fork. 4. Preheat the oven to 180°C (350°F). Line the tart shell with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5 minutes until the edges are lightly golden. Remove from oven and let cool. 5. In a separate bowl, beat the softened unsalted butter and granulated sugar until light in color and fluffy. Gradually add the whole egg, mixing well after each addition. 6. Fold in the almond flour and all-purpose flour using a spatula until just combined to make the almond filling. Spread the almond cream filling evenly over the bottom of the cooled, baked tart shell. 7. Peel, core, and thinly slice the apples. Arrange the apple slices in concentric circles on top of the almond filling, starting from the outside and working inwards. Place the assembled apple tart in the preheated oven at 180°C (350°F) and bake for 30 to 35 minutes, or until the almond filling is golden brown and the edges of the apples are lightly colored. 8. Once out of the oven, brush the surface of the apples with melted apricot jam while still warm to add shine and moisture. Let it cool before unmolding and slicing to serve. It tastes even better with a scoop of vanilla ice cream.