Mix flour and baking powder. Knead with 100 g fat, 50 g sugar, vanillin sugar and egg to a smooth dough. Form into a ball, wrap in cling film and chill for 30 minutes. In the meantime, melt 50 g butter and let it cool down a little. Finely crumble the Amarettini in the universal chopper, mix with butter. Wash and quarter apples and remove core.
Cut apples into thin slices and sprinkle with lemon juice. Roll out the dough round (approx. 32 cm Ø) on a floured work surface. Line a greased tart tin (28 cm Ø) with it. Spread the Amarettini breadcrumbs on the base. Place the apple slices overlapping close together. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Bring apricot jam to the boil in a small pot, simmer for 1 minute. Spread the hot tart with it. Let it cool down. Coarsely chop the almonds. Roast in a pan without fat. Sprinkle with 50 g sugar and let it caramelize.
Spread the hot tart with it. Let it cool down. Coarsely chop the almonds. Roast in a pan without fat. Sprinkle with 50 g sugar and let it caramelize. Put the almonds on a lightly oiled piece of aluminium foil and let them cool down. Sprinkle the almond brittle on the tarte just before serving. Whipped cream tastes good with it
Waiting time approx. 1 hour