Caramelized Apples and Almonds Tart

•  You can substitute the apples layer with a blueberries or a raspberry one. Use the same method to caramel the berries, the cooking will be a little longer, as the berries contain more liquid. Add a tbsp of lemon juice at the end of the cooking process.  
• The tart can be made on a different type of base, I like the different textures of the puff and the crumble, but it can easily be replaced with a tart base.
• "Lazy" option - Use the crumble dough pressed on the tart ring to form a crust if you don't want to make a tart dough. It will not be a dough you can roll, you will have to use your hands to form the shape. 

Tools:

• Tart ring
• Saucepan
• Scale
• Small knife
• Cutting board
• Rolling pin
• Oven
• Wooden spoon
• Whisk
• Mixing bowl

• 1 Puff pastry sheet - Store-bought or homemade from this link

• 3 granny smith apples
• 3 tbsp water
• 1/3 cups (75 g) vegan sugar
• 1/5 stick (60 g) vegan butter
• Pinch of Himalayan salt 
• 1 tbsp vanilla extract
• Optional: 1 cinnamon stick

Almond Cream:

• 2 cups (220 g) almond meal
• 2 sticks of vegan butter
• 3/4 cup (160 g) vegan sugar
• 1/3 cup (40 g) cornstarch
• 1 cup of applesauce
• 1 tsp vanilla extract

Cookie Crumble:

• 1 cup (140 g) all-purpose flour
• 1/2 cup (100 g) vegan sugar
• 1 stick (113 g) vegan butter

1. Prepare the the caramelized apples: Pour the water and the sugar into the saucepan and start heating on low heat.
2. The water will evaporate and the sugar will start to turn into caramel. Stay close to the pan to make sure the caramel doesn't burn, as it tends to burn very quickly.
3. As soon as the caramel start to look gold, add the melted butter. Mix the butter and the caramel right away to prevent lumps from forming. 
4. Add the apple cubes, the vanilla and cinnamon and mix well. Cook for about 10-15 minutes until the apples are tender and fragrant.
5. Set the caramelized apples on the counter to cool off.
6. While the apples are cooling off, prepare the dough.
7. Roll out the puff pastry dough into a square slightly larger than the tart ring. The dough should be about a 1/4 of inch thickness.
8. Spread a tiny bit of butter on the ring, and place the dough in it. Cut the edges of the dough with a paring knife.
9. Prepare the almond cream: Melt the butter in a bowl, add the applesauce, the sugar, the vanilla, and the almond meal. Whisk together well. 
10. Sift the cornstarch into the cream, mix well. 
11. Place the cream in the fridge to cool down and harden a little bit.
12. Prepare the crumble: Mix the crumble ingredients either by hand, or in an electric mixer. Make sure the butter is cold before mixing. Stop when the mixture starts to crumble into balls.
13. Prepare the final cake: Spread an even layer of almond cream on top of the prepared dough.
14. Drain the caramelized apples from any excess liquids (we don't want to wet the tart), spread the apples out on top of the almond cream evenly.
15. Place the crumbles on top of the apple layer and make sure to cover every spot.
16. Preheat the oven to 370 F.
17. Place the cake in the fridge for 15 minutes, to firm up.
18. Bake for about 30 minutes, until the crumbles turn gold.
19. Enjoy!