100g ground almonds (can be replaced with flour)
1 egg (about 60 g)
4 apples, approx. 700g (russet or granny smith)
2 tablespoons lemon juice
800g Lauretta vanilla filling
Make a crumble out of the flour, almonds, butter and sugar. Place ¼ of the crumble aside, to sprinkle on the top. Add the egg to the remaining dough and make shortcake. Put the dough into the fridge for about 1 hour. Roll out the dough and put it into a round baking tray with a diameter of 22 cm. Bake the bottom of the tart for approx. 15 minutes at 190 degrees.
Peel the apples, remove the cores and cut into thin half-slices, mix with the lemon juice and place on the baked base of the tart. Cover with the Lauretta vanilla cream and sprinkle with crumble.
Bake for 30 minutes at 180 degrees.