Apple tart with frangipane cream

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Mix the wheat flour, almond flour, sugar, and a pinch of salt. Add the softened butter and form moist crumbs.
Continue with the egg + yolk, mix until the dough forms, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the dough to a thickness of 3 mm, cut out a base of 18-20 cm, with sides 3 cm high, and place it in the fridge while prepare the cream.
Mix the almond powder, sugar, flour, eggs, and butter. Add the grated lemon zest and vanilla seeds, then transfer the cream into a piping bag.
Add the frangipane cream over the cake base, arrange apple slices on top, and bake for 50-60 minutes at 170°C. Let it cool and enjoy. Bon appétit!