• 3 Juliet® apples
• 1 shortbread pastry
• 75 g of hazelnut powder
• 60 g of brown sugar
• 2 eggs
• 300 ml of heavy cream
• a little bit of almond flakes
Preheat your oven to 180°C.
In a mixing bowl, whip the heavy cream with the eggs, hazelnut powder and brown sugar.
Peel and core the apples, then slice thinly.
Roll out the shortbread pastry and fit it in a pie pan.
Pour half of the hazelnut mixture on the bottom, arrange the apple slices, then pour the rest of the hazelnut mixture over the top.
Sprinkle the almond flakes and bake for 35 minutes in the pre-heated oven.
Let cool before serving.