Pie with apples, boiled condensed milk and nuts

For puff pastry, put flour, salt, and 100 g of butter in a food processor and chop into a not too fine crumb. Add ice water and knead the dough by hand.

Shape it into a ball, flatten it, and roll it out on a floured surface. Place it in a mold, trim the edges with a rolling pin, and prick the bottom. Chill in the refrigerator. For the filling, cut the apples into pieces.

Put sugar in a pan and place it on high heat, waiting for it to start melting. Shake to distribute the sugar evenly to prevent burning. When you have brown caramel, splash in some hot water and stir to create a thick brown syrup.

Put the prepared apples and vanilla in the syrup and simmer over medium heat until the apples release juice and then the liquid evaporates.

Add a piece of butter (50 g) and stir until the butter mixes with the sugar. The apples will become shiny and smell like caramel. Transfer them to a bowl and let cool.

To fill, mix condensed milk with eggs, using a blender if it's very thick.

Bake the base at 200 °C for 15 minutes.

Place apples in the tart and pour the condensed milk mixture over them. Bake at 170 °C for 40 minutes, or until the mixture thickens and resembles jelly.

Cool completely before slicing and sprinkle with chopped nuts and powdered sugar.