For the cream:
In the mixer, add the butter and powdered sugar (sieved), and beat them into a fluffy mixture; add the almond powder (sieved) and the eggs, one by one, until they become a homogeneous mixture. Leave the cream in the fridge covered for 30 min.

For the apples:
Peel and cut the apples in thin slices. Sprinkle with the lemon juice. In a bowl, mix the sugar, corn flour and cinnamon, and sprinkle on top of the apples.

For the tart:
Butter a 26cm tart and lay the shortcrust pastry sheets. Add a little more butter and the sugar. Cut the pastry that exceeds over the sides, open a few holes with a fork and bake at 180 °C for 10 min. Pour the cream and add the apples on top. Bake at 180 °C for another 30 min approx.