Sliced almonds | 56 grams | Scant ½ cup Ceylon cinnamon | Pinch | Pinch METHOD DAY 1 Mix up the dough Refrigerate overnight, then roll out and line your tart pan or ring Let rest in the refrigerator for several hours or preferably overnight DAY 2 Pre-bake your tart shell according to the directions and let cool Preheat the oven to 350°F/180°C Cut the apples in ½-inch dice and toss with the lemon juice in a medium bowl Line a sheet pan with parchment paper or a silpat Heat a large skillet over high heat and add the butter Wait until it becomes light brown and add the diced apples, turbinado sugar, and vanilla Sauté until golden brown, about 5 to 7 minutes You will succeed in this only if you let the pan get hot enough to sear the apples, so that they can hold their juice Allow the apples to brown on one side before you flip them Scrape them out onto the lined sheet pan and allow to cool completely The apples should be brown and soft on the outside but still slightly firm in the center 4 Spread the cooled apples evenly over the pre-baked tart shell Make the nougat/almond topping Beat the egg whites lightly in a bowl with a fork, just until loosened up Stir in the sugar, almonds, and cinnamon Spread the topping evenly over the apples ... The apples should be brown and soft on the outside but still slightly firm in the center 4 Spread the cooled apples evenly over the pre-baked tart shell Make the nougat/almond topping Beat the egg whites lightly... in this only if you let the pan get hot enough to sear the apples, so that they can hold their juice Allow the apples to brown on one side before you flip them Scrape them out onto the lined sheet pan and allow to cool.. .the refrigerator for several hours or preferably overnight DAY 2 Pre-bake your tart shell according to the directions and let cool Preheat the oven to 350°F/180°C Cut the apples in ½-inch dice and