1. For the shortbread cookies, soften the butter and sugar; then add the eggs, vanilla and zest. Mix and then add the flour. Mix the almond cream with the crème pâtissière.

2. For the jam, brown the sugar and the apples, then add the butter and mix with cinnamon. Let it chill and spread it on the bottom of the tart. Bake at 170°C for 40 minutes.