Gâteau de Pommes à la Crème

• 1 recipe shortcrust pastry
• butter
• finely chopped almonds
• melted apricot jam

Make shortcrust pastry as directed.

Butter a soufflé mould and line it with shortcrust pastry, rolled out rather thinly. Then line the mould with foil; fill with rice or dried haricot beans and bake “blind” in a hot oven (450°F-M7) for about 15 minutes