2 lemons, juiced
6 Granny Smith apples
2 tablespoons vanilla sugar
1 cup almond cream, recipe follows
4 tablespoons brown sugar
4 mint sprigs
Place the lemon juice into a mixing bowl. Peel and core the apples, then grate into the juice. Stir the grated apples until coated. Remove excess juice by squeezing the shredded apples through a cloth napkin. Combine in a mixing bowl with sugar and almond cream. Mix well. Place into a small greased tart shell. Sprinkle with brown sugar and brown under a broiler. Then place into a preheated 350 degree oven and bake approximately 8 to 10 minutes or until the apples start to rise and bubble. Remove from the oven and dust with vanilla sugar. Remove from the mold. Serve with blackberry sauce and cinnamon ice cream (or your favorite flavor.) Garnish with mint sprig.
ALMOND CREAM
1/2 cup butter
1/2 cup sugar
1/2 cup almond flour (sifted)
2 whole eggs
In an electric mixer, cream the butter and sugar together until smooth.
Add the flour then slowly add the eggs. Remove almond cream from the mixer,
cover and refrigerate for 3 hours.