INGREDIENTS

·         the juice of 1 lemon

·         5 tablespoons of honey

·         3 pink lady apples

·         sugar

 For the dough

·          240 g of nuts

·          1 egg white

·          50 g of rice flour

·          30 g of Maïzena

·          70 g of soft butter

·          2 tablespoons (tablespoon) powdered sugar

 For pastry cream

·          1 vanilla bean

·          50 cl of milk

·          15 cl maple syrup

·          5 egg yolks

·          50 g of Maïzena

·          35 g of butter

  PREPARATION

1.Preheat the oven to 180 ° C.  6. For the dough, mix the chopped walnuts with the egg white, flour, cornflour, butter, sugar and 2 pinches of salt.  Butter a pie pan and line the bottom with the walnut paste. Bake 20 to 25 minutes.

2. For the cream, take the seeds out of the pod.  In a saucepan, bring the milk to boil with the vanilla seeds and half the maple syrup.  Let cool 5 minutes. Mix the rest of the maple syrup with the egg yolks and cornflour. Pour 1/3 of the mixture over the eggs without stirring, pour into the pan, cook without stirring until the desired consistency.  Let cool 5 minutes, then add the butter. Mix well. Pour into a container, film to the touch and reserve cool.

3. In a bowl, mix 25 cl of water with lemon juice and honey.  Wash and dry the apples. Cut them in four. Take off the heart.  Detail them in fine pluches. Put them in the mixture of water, lemon, and honey.  Cover with a heat-resistant film and cook for 3 minutes in the microwave, 900 W power. 

4. Garnish the dough with the pastry cream.  Drain the pluches on paper towels, then roll them on themselves and press them into the pastry cream to keep them.  Keep it cool, and sprinkle with icing sugar at the last minute.