What you need for the piecrust:

300 g unsalted butter, cold and cubed

280 g Refined white sugar

10 g sea salt

120 g egg yolk

400 g all purpose flour

40 g baking powder

What to do:

Sift together the flour, salt and baking powder.

Using a mixer with paddle attachment, cream together the butter and sugar until light and fluffed, then add in the egg yolks one at a time.

Add the dry ingredients into the mixer to form dough, then place it in a bowl covered with cling film. Chill to rest for at least 20 minutes before rolling out.

On a floured surface, roll out dough using pin in approximately 1.75 cm thickness.

Place rolled-out dough in a tart pan, forming the base and the wall. Chill to set. Later, poke holes on the base of the crust using a fork.

Pre-heat your Teka oven to 170C.

Proceed to prepare the almond cream

What you need for the almond cream filling:

250 g unsalted butter, cold and cubed

200 g powdered sugar

3 pcs whole eggs

250 g ground almonds

30 g milk powder

5 g cinnamon powder

15 mL rum

What you need for the apple compote:

2 apples, peeled, cored, dice into small bits

100 g white sugar

50 mL water

5g pectin

Juice from half a lemon

3 g cinnamon

1 g vanilla bean

What to do:

Mix together the almonds, cinnamon powder, and milk powder.

Using a mixer with paddle attachment, cream together the butter and sugar until light and fluffed, then add in the eggs one at a time.

Add in the dry ingredients.

Fold in the rum.

Fill in the chilled tart shell with the filling mix.

Bake the tart for 25 minutes or until almond cream is half-baked.

Then, prepare the apple compote by cooking sugar, water, diced apples, lemon juice, cinnamon, and pectin together.

Take the tart out of the oven so you can place apple compote on top of the cream. Then, bake again for 15 minutes until apples are tender and the almond cream is baked through and through.

What you need for the apple décor on top:

4 pcs red apples

Juice from half a lemon

3 g cinnamon powder

What to do:

Slice apples thinly using a mandolin or a very sharp knife.

Place sliced apples in mixture of lemon juice and cinnamon.

Drain excess liquid before placing apples on top of tart.

What you need for the crème Anglaise:

150 g whole milk

100 g thick cream

Beans from 1 vanilla stick

3 large egg yolks

45 g white sugar.

What to do:

In a heavy-bottomed saucepan combine milk, cream, and vanilla beans

In a bowl whisk together egg yolks and sugar.

Simmer the milk and cream mixture over medium heat.

Gradually whisk the hot milk mixture into the egg yolk mixture to form custard. Return the custard into saucepan, stir on low heat using a wooden spoon until mixture is thick.

Strain into bowl, and cool it down rapidly with an ice bath. Refrigerate until ready to be used.

Et voila! Don’t forget to take photos of your masterpiece so you can show it off to friends.

In the Philippines, Teka is distributed by Kuysen Enterprises. (website here).

Recipe by Miko Aspiras, images by Kuysen Enterprises