200 g room-temperature butter
2 dl icing sugar
5 dl plain flour
1 tsp baking powder
1 egg

Almond cream
100 g marzipan
50 g room-temperature butter
1 egg
1/2 tbsp vanilla sugar

Garnish
3–4 tart apples
1 beaten egg
A little ground cinnamon

Pastry:
Quickly rub together the butter, icing sugar, plain flour, and baking powder until it almost comes together. Add the egg and knead into a dough. Wrap the dough and chill in the fridge for about 2 hours.

Almond cream:
Beat the almond paste until soft using an electric whisk,
then add the butter a little at a time. Then add the egg and stir into a smooth cream. Mix in the vanilla sugar.

Preheat the oven to 200°C.
Roll out the pastry on baking parchment into a round about 30 cm in diameter and place on a baking tray. Spread the almond cream over the base, leaving about 5 cm around the edge.

Garnish:
Slice the apples thinly, preferably using a mandoline, and arrange them overlapping on top of the cream in an attractive pattern. Dust a little cinnamon over the apple slices.

Then fold in the edges, brush with egg, and bake in the centre of the oven for about 30 minutes.

Serve with vanilla custard or ice cream and enjoy!