First the crust. I took one stick of butter out of the fridge and toasted the almonds. I also ground the almonds into a powder.
1 stick unsalted butter
1/2 large egg
2 tablespoon confectioner's sugar
1 cup all purpose flour
1/2 cup almond flour (or freshly toasted and ground almond powder)
What to do?
Beat together butter and sugar until well combined then add egg. Mix flours separately, then add them to the mix and combined. Wrap dough in plastic wrap and refrigerate overnight or for at least 4 hours.
Butter your tart pan well before working the dough into the pan. Set aside and work on the filling.
Brown Sugar or honey
Pinch of salt
What to do?
Peel apples and cut them into round pieces (so they look like round sheets), cut down to the core on all sides (save the core for later use). Toss the apples in lemon juice, add cinnamon, nutmeg and sweetener gently combine.
Put aside. In a small sauce pan, put your apple cores plus any pieces of apples you might have left over, add a splash of water, and sweetener and heat well together. In a small cup, put about 1 tablespoon corn starch add 2 tablespoons of water and mix together well. When your apple core are boiling add the liquid cornstarch and gently mix together, this will form into a sauce. Take this sauce and blend it, this is your apple sauce (aka apple binding).
First, place the apple sauce on the uncooked tart crust, then begin piling your apples on the tart crust, every time you add a layer of apples, add apple sauce to that layer. Bake at 350 degrees for 40 minutes. In the last five minutes, I added (freshly toasted) walnuts to the tart and continued baking (the walnuts should be added at the very end, otherwise they will burn).
This tastes so good I can't even begin to describe it. The best part is that it is both nutty and apple-y and made from pure goodness!