Recipe: Apple Tart Brigitta y Valencia

1 Line your tart base in your mould, then lightly prick it and place in the fridge.

2 In a mixing bowl, combine your sugar, ground almonds and zests, mix well. Add your butter, stir and finish with the lightly beaten eggs. Then set aside at room temperature.

3 Preparing the Strussel: thoroughly mix all the ingredients with your clean hands, rubbing them between your fingers. Form a ball and place it between 2 sheets of cling film to flatten it to about 1/2 cm thickness, then refrigerate for 30 minutes.

4 After this time, preheat your oven to 180 °C (355°F) (gas mark 6).

5 On your work surface, place your tart. Spread the almond cream over it, drain your apple dice and arrange them on top. Then remove your strussel and quickly cut small 1 cm dice from it, which you will scatter over the top of your tart. Bake in the middle of the oven for 40 minutes. After cooking and cooling, dust with icing sugar mixed with a pinch of cinnamon.