Peel the apples and cut them into thin slices.
Put them in a dish and sprinkle them with the juice of half a lemon so they don’t brown.
Prepare a quarter by mixing the sugar and softened butter in the mixer bowl.
Then add the egg yolks and the sifted flour with the baking powder and vanilla.
Finish by delicately adding the egg whites whipped until stiff with a pinch of salt.
Butter your tart pan
Line your tart pan with butter and a little powdered sugar (this is my little trick for having a nicely colored and crispy cake)
Pour the cake batter into the lined tin and level the top with a spatula.
Arrange all the apple slices on the cake.
Bake for around 30 minutes at 210°C (20 minutes at 210°C then 10 minutes at 190°C for me)
The cake is done when the blade of a knife comes out of the cake dry and it is nicely browned.
Leave the tart to cool on a rack.
Meanwhile prepare the neutral glaze and brush the tart with it when it has cooled
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