Speculoos tart with assorted fruit

1. Preheat the oven at 180°C (th. 6). Mix 120g butter with 4 tablespoons of aritifcial sweetener, 1 teaspoon cinnamon, 1 egg, the milk and almond powder. Add the flour, the baking powder and a pinch of sea salt. Mix until you get a smooth dough. Place for 30 minutes in the fridge.

2. Roll out the dough, about 2mm in thickness, and cut with a cookie cutter discs of about 10cm in diameter. Place the tart on a tray covered with parchment paper. Bake for 20 minutes. Beat 1 egg then brush the dough with it. Bake for another 2 minutes. Then leave it to cool.

3. Peel the apples and chop into halves. Remove the core and the seeds, then chop into cubes. Cook the apples in a pot until the apples have release their juices. Incorporate the rest of the butter and the aritificial sweetener and caramelise slowly. Leave it to cool.

4. Squeeze the lemon. Peel the banana and chop into fine slices. Sprinkle the lemon juice on the bananas. Hull the strawberries and cut into fine strips. Sprinkle them with lemon juice as well. Crush the speculoos.

5. Spread the apple compote onto each tart shell with the crushed speculoos, then place the slices of banana and strawberries on top. Sprinkle the speculoos tart with cinnamon before serving.

Photo credit: Sucré Salé