Put the almonds with the flour in the multi and rub them together until the mixture becomes very thin. Whisk the butter with the sugar until the mixture is fluffy. Add the egg, the mixture with the almonds, the flour and the vanilla. Stir and put the mixture in the refrigerator for 1 hour. Cut the apples in half, remove the stones and cut them into thin slices. Sprinkle with lemon juice so they do not turn black, sprinkle with sugar and cinnamon. Prepare the tarts as instructed and bake them in a preheated oven on the lowest grill, at 180 ° C for about 35 minutes.
Serve optionally with 1 cup of strained yogurt beaten with 4 tbsp. of powdered sugar soup.

To make Individual tarts:
Open the puff pastry on the workbench. Spread a little of the filling mixture leaving 1 cm around the perimeter. Put the puff pastry in the fridge for 20 minutes.

Decorate the tarts, e.g. with apple slices.