Step by step

1. Place the flour, caster sugar and salt in a bowl of a stand mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater). Add cubed butter and mix on speed 2 for 2 minutes. Add 1 egg and mix till dough forms.

2. Wrap the dough in cling film and place in the fridge for 30 minutes.

3. Preheat the oven to 220 ° C. Roll out the dough on a floured surface. Drape the rolled out dough into a greased tart tin.

4. Peel and core the apples. Cut them into wedges. Place the apple wedges directly on the dough, overlapping them slightly.

5. Place 2 eggs, sugar, almond powder, and sour cream in in the bowl of a stand mixer fitted with the Mixer Whisk. Beat on speed 4 for 1 minute. Add calvados and mix for 30 seconds on speed 4. Pour the filling over the apples.

6. Bake for 25 minutes at 220 ° C. When baked, sprinkle with roasted almond shavings. Leave to cool in the pan.