Preparation of the dough: Spread the shortbread dough in a tart mold, prick it with a fork and blind bake it for 10 minutes at 180°C.
Cooking the apples: Peel and cut the apples into thin slices. Melt the butter in a pan, add the brown sugar and let the apples caramelize until golden brown.
Preparation of the cream: In a bowl, whisk the egg yolks with the powdered sugar until frothy. Add the liquid cream and the vanilla pod seeds (or vanilla extract) and mix well.
Assembly: Arrange the caramelized apples on the pre-cooked tart base. Pour the cream on top.
Cooking: Bake at 180°C for 25 minutes, until the cream is set and lightly golden.
Caramelization: Leave to cool, sprinkle generously with brown sugar and use a blowtorch to obtain a caramelized crust like a crème brûlée.
Preparation time: 25 minutes
Cooking time: 35 minutes
Servings: 6-8 people
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