Apple tart with gold

First, prepare the components of the dessert. For the jam, peel and finely chop 1.5 kg of apples, then cover them with water, add lemon juice and vanilla, and mix all the ingredients in a saucepan.

Cook over medium heat until the apples are soft (about 15 minutes), then blend with a blender. The jam is ready.

To prepare vanilla cream, combine milk, eggs, 90 grams of sugar, starch, and vanilla in a saucepan and heat to 82 degrees.

Turn off the stove and add 50g of butter at the end. Cover with plastic wrap directly on its surface. Cool in the refrigerator for a few hours.

To prepare the anglaise sauce, mix cream, 60 grams of sugar, pasteurized yolk, and vanilla in a saucepan and cook over low heat while stirring with a whisk until it reaches 82 degrees, then turn off the heat and cool.

To prepare cinnamon sugar glaze, melt 100 grams of butter and mix it with cinnamon and 80 grams of sugar.

Now you need to prepare the dough for the tart. Roll out the dough to a thickness of 2.5 mm and cut into 12 cm squares.

Put the cream and jam in the middle.

Peel and slice 400 grams of apples. Arrange the apples in a circle on top and coat them with sugar glaze.

Bake for 20 minutes at 180 degrees.

Pour the anglaise sauce in the center of the plate, place the apple tart and ice cream, and decorate with gold.

If desired, decorate with gold. Serve.